ऐसे पराठे जिससे पेट भरे लेकिन मन बोले और खा ले | 😅 Gobhi Paratha & Tamatar Chatni

Summary

In this video, the creator shares a recipe for making Gobhi Paratha (Cauliflower Flatbread), a delicious and crispy dish that is sure to please everyone. The recipe includes tips and tricks for ensuring the paratha turns out perfectly crispy and well-stuffed, with the filling staying intact during cooking. The dough is made soft, and the cauliflower stuffing is prepared with various spices and optional ingredients like bhujia sev for added crunch. Paired with a simple yet tangy tomato chutney, this recipe is perfect for any meal. Follow the step-by-step instructions for a delightful and flavorful dish.

Takeaways

• 😀 Start with preparing the dough using whole wheat flour, besan, semolina, and a bit of cream to make the parathas crispy and golden.
• 😀 The dough should be soft for the stuffing to stay inside without leaking when rolling out the parathas.
• 😀 Add a bit of milk cream or ghee to the dough for a soft, non-sticky texture that helps maintain crispness in the parathas.
• 😀 Use a fine grater to grate the cauliflower finely to ensure the stuffing is dry and doesn't release excess moisture during cooking.
• 😀 After grating the cauliflower, squeeze out excess water by pressing it with your hands or using a cloth to keep the stuffing dry.
• 😀 Add spices to the stuffing like cumin, coriander, Kashmiri red chili powder, and fresh cilantro to enhance flavor.
• 😀 A secret tip: Add homemade bhujia (crispy sev) to the stuffing for an extra crunchy texture and better moisture absorption.
• 😀 Make a simple tangy tomato chutney by boiling tomatoes with green chilies, ginger, and garlic for a zesty accompaniment.
• 😀 Use a medium heat while cooking the parathas to ensure they cook evenly without burning, flipping them regularly.
• 😀 Roll the parathas gently and evenly, ensuring that the stuffing stays inside and doesn't spill out.
• 😀 For best results, serve these parathas with the tangy tomato chutney for an irresistible meal that everyone will love.

Q & A

What ingredients are required to make the dough for the paratha?

The dough for the paratha requires wheat flour (1.5 cups), besan (2 tbsp), semolina (2 tbsp), salt to taste, and a tablespoon of cream from milk or ghee as an alternative.

Why is it important to use soft dough for stuffed parathas?

Using soft dough is crucial because hard dough can cause the stuffing to move out of the center and result in uneven cooking. A soft dough ensures that the stuffing stays intact and evenly spread.

How do you prepare the tangy tomato chutney that complements the paratha?

To make the chutney, chop 4 tomatoes, add 2 green chilies and a small piece of ginger, then roughly chop everything in a chopper. Cook with oil, adding garlic, cumin, dried red chilies, bay leaves, turmeric, salt, and Kashmiri red chili powder. Let it simmer for 5 minutes.

What is the role of besan (gram flour) and semolina in the dough?

Besan and semolina help achieve a nice golden color and crispiness in the paratha. These ingredients contribute to a crispy texture while ensuring the parathas stay flaky and light.

How can you prevent the stuffing from leaking out during the preparation of stuffed parathas?

To prevent stuffing leakage, ensure that the dough is soft, seal the paratha tightly after filling it with the stuffing, and carefully roll it out without applying too much pressure. Additionally, avoid using too much flour when rolling.

What is the significance of adding cream or ghee to the dough?

Adding cream or ghee makes the dough softer and more pliable, contributing to a better texture and crispiness in the parathas. It also helps in keeping the parathas soft for a longer period.

Can the chutney be made without garlic or onion?

Yes, the chutney can be made without garlic or onion. In fact, the script suggests that garlic can be skipped if not preferred, and the chutney will still be flavorful and tangy.

What type of cabbage should be used for making the stuffed parathas?

Fresh, clean cabbage should be used. The cabbage should be thoroughly washed and grated finely for the stuffing. If the cabbage is dirty or has insects, it should be washed in warm water to clean it properly.

Why is it important to squeeze out excess moisture from the grated cabbage?

Squeezing out the excess moisture from the grated cabbage is important because it prevents the stuffing from becoming soggy. If left unchecked, the moisture can cause the parathas to lose their texture and flavor.

What are the additional optional ingredients that can be added to the stuffing?

The stuffing can be customized with optional ingredients such as grated ginger, chopped green chilies, fresh coriander, roasted cumin powder, and bhujia sev (crispy fried snack). Additionally, cheese can be added for extra flavor.