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Health & Nutrition
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Manjula's Kitchen - Gobhi Paratha
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<blockquote data-quote="spnadmin" data-source="post: 128722" data-attributes="member: 35"><p><strong><a href="http://www.youtube.com/watch?v=btY8c82RWgI&feature=player_embedded" target="_blank">YouTube - Gobi Paratha Recipe by Manjula Indian Vegetarian Gourmet</a></strong></p><p><strong></strong></p><p></p><p><strong>Ingredients:</strong></p><p> </p><ul> <li data-xf-list-type="ul"><strong>Dough:</strong><ul> <li data-xf-list-type="ul">1 cup whole-wheat flour</li> <li data-xf-list-type="ul">1/2 cup water (Use more as needed)</li> <li data-xf-list-type="ul">1/2 teaspoon of salt</li> </ul> </li> <li data-xf-list-type="ul"><strong>Filling:</strong><ul> <li data-xf-list-type="ul">2 cup shredded cauliflower</li> <li data-xf-list-type="ul">1/2 teaspoon ajwain</li> <li data-xf-list-type="ul">1/2 teaspoon cumin seeds (Jeera)</li> <li data-xf-list-type="ul">1 chopped green chili</li> <li data-xf-list-type="ul">2 tablespoons chopped cilantro (green coriander)</li> <li data-xf-list-type="ul">1/2 teaspoon salt</li> </ul> </li> <li data-xf-list-type="ul"><strong>Also needed:</strong><ul> <li data-xf-list-type="ul">1/4 cup whole-wheat flour for rolling</li> <li data-xf-list-type="ul">Oil to cook</li> </ul> </li> </ul><p><strong>Method</strong></p><p> <u>Dough</u></p><p> </p><ol> <li data-xf-list-type="ol">Mix flour, salt and water together to make a soft dough (if the dough is hard add a little more water). I like mixing the dough by hand.</li> <li data-xf-list-type="ol">Knead the dough for a few minutes on a lightly greased surface to make a smooth and pliable dough.</li> <li data-xf-list-type="ol">Set the dough aside and cover with a damp cloth. Let the dough rest for at least ten minutes.</li> </ol><p><u>Filling</u></p><p> </p><ol> <li data-xf-list-type="ol">Mix all filling ingredients together by hand. After mixing let the filling settle for about 5 minutes. Note: Shred the cauliflower using a shredder (electric or manual). However, do not use a food processor to blend the cauliflower, as the cauliflower will become too moist and hard to work with.</li> <li data-xf-list-type="ol">Squeeze the cauliflower mix in order to take out as much water as possible.</li> </ol><p><u>Making of paratha</u></p><p> </p><ol> <li data-xf-list-type="ol">Divide the dough and cauliflower mixture into 6 equal parts.</li> <li data-xf-list-type="ol">Roll the dough into 3 inch diameter circles. Put the filling in the center. Seal by pulling the edges of the rolled dough together to make a ball. Proceed to make all six *****.</li> <li data-xf-list-type="ol">Each ball needs to settle for two minutes before rolling. Note: If you don’t wait long enough the cauliflower mixture will seep through the edges when rolling the parathas.</li> <li data-xf-list-type="ol">Heat the skillet on medium high. Note: An iron skillet works best. To see if the skillet is ready, put a couple of drops of water on it. If the water sizzles right away, the skillet is ready.</li> <li data-xf-list-type="ol">To make it easier to roll the *****, first roll them in dry whole-wheat flour.</li> <li data-xf-list-type="ol">Lightly press the ball on the sealed side and keep it on the topside when rolling. Roll the ball light handed in to 6 inch circles. To reduce the stickiness on the rolling pin or rolling surface, sprinkle dry whole-wheat flour on both side of the semi-rolled paratha.</li> <li data-xf-list-type="ol">Place the paratha over the skillet. You will see the color change and the paratha will bubble in different places.</li> <li data-xf-list-type="ol">Then turn the paratha over. Paratha should have golden-brown spots. Wait a few seconds and put 1 teaspoon of oil over paratha and spread the oil on the topside. Flip the paratha and lightly press the puffed areas with a spatula.</li> <li data-xf-list-type="ol">Flip again and press with the spatula making sure the paratha is golden-brown on both sides.</li> <li data-xf-list-type="ol">Cool the Parathas on a wire rack so they don’t get soggy.</li> <li data-xf-list-type="ol">Parathas can be kept outside wrapped in aluminum foil or a cover container for 2 days or they can be refrigerated for 5-6 days (wrapped aluminum foil). To re-heat warm on a skillet or toaster oven.</li> </ol><p><a href="http://www.manjulaskitchen.com/2008/06/21/gobhi-paratha/" target="_blank">Gobhi Paratha | Manjula's Kitchen | Indian Vegetarian Recipes</a></p></blockquote><p></p>
[QUOTE="spnadmin, post: 128722, member: 35"] [B][url="http://www.youtube.com/watch?v=btY8c82RWgI&feature=player_embedded"]YouTube - Gobi Paratha Recipe by Manjula Indian Vegetarian Gourmet[/url] [/B] [B]Ingredients:[/B] [LIST] [*][B]Dough:[/B] [LIST] [*]1 cup whole-wheat flour [*]1/2 cup water (Use more as needed) [*]1/2 teaspoon of salt [/LIST] [*][B]Filling:[/B] [LIST] [*]2 cup shredded cauliflower [*]1/2 teaspoon ajwain [*]1/2 teaspoon cumin seeds (Jeera) [*]1 chopped green chili [*]2 tablespoons chopped cilantro (green coriander) [*]1/2 teaspoon salt [/LIST] [*][B]Also needed:[/B] [LIST] [*]1/4 cup whole-wheat flour for rolling [*]Oil to cook [/LIST] [/LIST] [B]Method[/B] [U]Dough[/U] [LIST=1] [*]Mix flour, salt and water together to make a soft dough (if the dough is hard add a little more water). I like mixing the dough by hand. [*]Knead the dough for a few minutes on a lightly greased surface to make a smooth and pliable dough. [*]Set the dough aside and cover with a damp cloth. Let the dough rest for at least ten minutes. [/LIST] [U]Filling[/U] [LIST=1] [*]Mix all filling ingredients together by hand. After mixing let the filling settle for about 5 minutes. Note: Shred the cauliflower using a shredder (electric or manual). However, do not use a food processor to blend the cauliflower, as the cauliflower will become too moist and hard to work with. [*]Squeeze the cauliflower mix in order to take out as much water as possible. [/LIST] [U]Making of paratha[/U] [LIST=1] [*]Divide the dough and cauliflower mixture into 6 equal parts. [*]Roll the dough into 3 inch diameter circles. Put the filling in the center. Seal by pulling the edges of the rolled dough together to make a ball. Proceed to make all six *****. [*]Each ball needs to settle for two minutes before rolling. Note: If you don’t wait long enough the cauliflower mixture will seep through the edges when rolling the parathas. [*]Heat the skillet on medium high. Note: An iron skillet works best. To see if the skillet is ready, put a couple of drops of water on it. If the water sizzles right away, the skillet is ready. [*]To make it easier to roll the *****, first roll them in dry whole-wheat flour. [*]Lightly press the ball on the sealed side and keep it on the topside when rolling. Roll the ball light handed in to 6 inch circles. To reduce the stickiness on the rolling pin or rolling surface, sprinkle dry whole-wheat flour on both side of the semi-rolled paratha. [*]Place the paratha over the skillet. You will see the color change and the paratha will bubble in different places. [*]Then turn the paratha over. Paratha should have golden-brown spots. Wait a few seconds and put 1 teaspoon of oil over paratha and spread the oil on the topside. Flip the paratha and lightly press the puffed areas with a spatula. [*]Flip again and press with the spatula making sure the paratha is golden-brown on both sides. [*]Cool the Parathas on a wire rack so they don’t get soggy. [*]Parathas can be kept outside wrapped in aluminum foil or a cover container for 2 days or they can be refrigerated for 5-6 days (wrapped aluminum foil). To re-heat warm on a skillet or toaster oven. [/LIST] [url=http://www.manjulaskitchen.com/2008/06/21/gobhi-paratha/]Gobhi Paratha | Manjula's Kitchen | Indian Vegetarian Recipes[/url] [/QUOTE]
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Manjula's Kitchen - Gobhi Paratha
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