Ingredients with Measurements:
- 2 cups whole wheat flour
- 1 cup finely chopped cauliflower (gobhi)
- 1 teaspoon cumin seeds (jeera)
- 1 teaspoon coriander powder (dhania powder)
- 1 teaspoon garam masala
- 1 teaspoon red chilli powder
- 1 teaspoon amchur powder
- 1 teaspoon ajwain
- 1 teaspoon salt
- 2 tablespoons ghee
- 2 tablespoons oil
- Water as required
Special Equipment Needed:
- Rolling pin
- Frying pan
- Spatula
Step-by-Step Instructions:
1. In a bowl, mix together the whole wheat flour, cumin seeds, coriander powder, garam masala, red chilli powder, amchur powder, ajwain, and salt.
2. Add the chopped cauliflower and mix well.
3. Add the ghee and oil and mix until the mixture resembles crumbs.
4. Add water as required and knead into a soft dough.
5. Cover the dough and let it rest for 15 minutes.
6. Divide the dough into 8 equal portions.
7. Take one portion of the dough and roll it into a circle of about 6 inches in diameter.
8. Place the rolled dough on a hot frying pan and cook for a few seconds.
9. Flip the paratha and apply some ghee or oil.
10. Cook for a few more seconds and flip again.
11. Apply some more ghee or oil and cook until the paratha is golden brown and crisp.
12. Serve hot with pickle or yogurt.
Time:
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Temperature: Medium-high
Serving Size: 8 parathas
Nutritional Information: Calories: 250; Fat: 10g; Carbs: 32g; Protein: 5g
Substitutions for Ingredients:
- Whole wheat flour can be replaced with all-purpose flour or any other type of flour.
- Ghee can be replaced with butter or oil.
- Red chilli powder can be replaced with green chilli paste.
Variations:
- The parathas can be stuffed with other vegetables like potatoes, carrots, peas, etc.
- The parathas can be served with chutney or raita.
Tips and Tricks:
- The dough should be soft and pliable.
- The parathas should be cooked on medium-high heat.
- The parathas should be cooked on both sides until golden brown and crisp.
Storage Instructions:
The parathas can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The parathas can be reheated in a pan or in the microwave.
Presentation Ideas:
The parathas can be served with pickle or yogurt and garnished with chopped coriander leaves.
Garnishes:
- Chopped coriander leaves
- Chopped mint leaves
Pairings:
The parathas can be served with pickle or yogurt.
Suggested Side Dishes:
- Raita
- Chutney
- Salad
Troubleshooting Advice:
- If the parathas are not cooking properly, increase the heat.
- If the parathas are burning, reduce the heat.
Food Safety Advice:
- Wash your hands before handling the ingredients.
- Keep the ingredients and utensils clean.
- Cook the parathas on medium-high heat.
Food History:
Punjabi Gobhi Paratha is a traditional Indian flatbread made with whole wheat flour and cauliflower. It is a popular breakfast dish in North India and is usually served with pickle or yogurt.
Flavor Profiles:
The parathas have a savory and spicy flavor from the spices and are slightly tangy from the amchur powder.
Serving Suggestions:
The parathas can be served as a breakfast dish or as a snack.
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Region: Indian