Jul 18, 2011

Gobi Parathas

I made this Gobi Parathas using the leftover cauliflower masala curry I made for yesterday's dinner. It came out pretty good.  Here goes the recipe.

For dough:-
  1. Whole grain wheat flour - 2 cups
  2. salt to taste
  3. Water - Just enough to knead the dough
  4. Oil - 1/2 tsp
For Filling :-

Cauliflower Masala Curry - 1 tbsp (for 1 paratha).

Prepare the dough first and keep it aside. Add required amount of salt and water and knead the dough. Spread oil on top and cover it with a lid or a cloth. Keep it aside. Make a small ball with the cauliflower curry (Scramble it if necessary).   Now make a small poori sized roti, keep the cauliflower curry balls and cover it just like how we do for making kozhakattai.  Keep it till you roll all the curry balls (the recipe asks for keeping it some time). Now start rolling the stuffed rolls in to paranthas of 6 to 7 inches sized.  Cook it in a hot tawa (iron skilled preferably). Coat it with some oil/ghee of your choice (I skipped it).

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