This is the first time Iam making this parata. I was little worried will I be able to make the parata well.. O gods grace, I was indeed able to.
I seriously wonder how people make round chappathi's and parata? Iam not able to. How ever I try.!!!!! Thats the saddest part. Yet.. The parata in the pic is kindda round and ppl as I have already mentioned, now you all know that Iam weak in making the parata's or chappathis round.. so please dont mind.
Easy recipe.. And first time ever I could get the paratas too well without the stuffing coming out. Thank god.
Another confusion is how ppl grate cauliflower? I did try but all in vain. So I used a different method:
Here is the recipe:
(this is the gobi parata stuffing... was able to make 10 paratas)
Chappathi dough - for 10 paratas
oil - to drizzle
To make the stuffing:
gobi - washed, cleaned and cut into florets - 1 cup
corriander leaves - 1/4 cup - finely chopped
salt to taste
jeera - 1/2 tsp
ginger garlic paste - 1 tsp
green chillies - 2 (finely chopped)
- put the cauliflower florets in a dry mixer grinder and whisk for 2 - 3 times. Iam sure by now it looks and gives a grated consistancy
- add the salt to the gobi and mix well
- allow that to sit for 10 mins
- now squeeze out the water as more the moisture the parata's are not gonna come out well!!!!!!
- now add the ginger garlic paste, jeera, corriander leaves and green chillis
- mix well
- now make balls out of the chappathi dough and roll it into a 2 - 3 inch chappathi
- stuff the gobi mixture and close the dough well and making sure that the dough seals the stuffing well.
- then roll it into thin parata's.
- by looking at the parata one can make out if the stuffing has spread evenly.
- heat a tava
- add the parata and drizzle some oil on the top
- when the colour changes flip the parata and drizzle some oil and cook till done.
- serve hot
- the best combination with parata's are curd or onion raita... O my fav. But my Hubby dear is a bit different.. So prepared chicken Vindaloo recipe for the same.