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13
Cauliflower (Gobhi) Paratha
February 13, 2008 |
We have over 200 recipes on our blog, and just two for parathas (a type of Indian flatbread, often stuffed).
That’s because
a) Parathas are a lot of work. Oven-baked breads are more convenient to make.
b) We didn’t consistently find a brand of atta (whole wheat flour ground a tad finer than the type used to make yeasted breads) that we liked.
Most brands have 50% all purpose flour mixed in. The 100% whole wheat varieties were either past their prime, or not of the right texture.
Then Bhavani (of the Lime Rice and Tomato Rice fame) called us to say she’s flying across the country to visit us. In passing she mentioned that they are a roti-loving family.
Heck, we had no atta at home, and J went to buy some. He picked up a packet that said “100% whole wheat”, and we thought, “Here we go again.”
When Bhavani was here, she volunteered to make parathas for dinner. “I make them almost every night, and they are a breeze”, she said, as she churned them out one after the other, with different stuffings.
It’s the closest you could get to food porn. After she left, we, who bitch and moan about how much work they are, were lured into trying them again. They are not XXX-rated like hers, but pretty darn good. Part of the secret lies in the flour.
We scored this time. The brand is called Annapurna, marketed by Hindustan Lever. We have no affiliation to that company, but we have to say, the atta is fresh, fragrant, and ground a bit finer than usual.
Bhavani concurs. We think it comes closest to the wheat flour in India which is ground fresh to the perfect texture at the local “chakki” (mill).
Now, we make rotis or parathas once in two weeks or so.
Cauliflower is one of those stinky vegetables that don’t excite us very much. Usually, we use cauliflower just for pav bhaji. We like it best heavily spiced or concealed amidst other ingredients. This time we stuffed it in dough.
Really good eats.
CAULIFLOWER (GOBHI) PARATHA
Makes 12
Knead together
3 cups whole wheat chapati flour (atta)
a little over 1 cup water
salt to taste
until a pliable but non-sticky dough is formed. Let it rest in a covered, oiled bowl for atleast 30 minutes. (If refrigerated, it can stay this way for a day or two).
For the filling,
toast on the stovetop or microwave
1/2 tsp cumin seeds and
1/2 tsp dried pomegranate seeds (anardana)
until aromatic and toasted - about 20-30 seconds in the microwave on HIGH. Then powder them in a mortar and pestle.
The dried pomegranate seeds (anardana) lend tartness. If you don’t have it, use 1/2 tsp lime juice.
put in a microwave-safe bowl
2 cups very finely minced or grated cauliflower florets
salt to taste
1/4 tsp turmeric powder
salt to taste
1/4 tsp cayenne chilli powder (or to taste)
1/2 tsp coriander powder
1/2 tsp grated ginger
Microwave on HIGH for 5-6 minutes until the florets mash easily when pressed with a fork.
Add the cumin-anardana powder and mix.
Add 2 tablespoons finely chopped cilantro
1 finely minced green chilli
and mix it together.
Let it cool a bit.
Divide the dough into 12 equal portions and roll them into balls. Dust each with flour if necessary.
Likewise, divide the filling into 12 equal portions.
Roll out each ball of dough to a circle about 3 to 3.5 inches in diameter. Make it a bit thicker in the middle Place it in your hand like a cup, put the filling in, and pinch and seal the edges.
Ball of dough (left), with stuffing (middle), sealed with stuffing (right)
Roll out each stuffed ball of dough lightly into a disc about 10 inches in diameter, taking care not to break the dough. If it does tear, stick a small piece of dough on the tear to seal it.
Toast one side on a hot cast iron or metal pan on medium-high heat until it gets a few brown spots, add
1/ tsp oil/ghee (clarified butter)
turn it to the other side, and toast with another
1/4 tsp oil/ghee.
Press down with the spatula gently for even cooking on the edges.
Make all the parathas this way. Store them stacked one upon the other in foil or in a kitchen towel.
Cauliflower Parathas with Jalapeno Poppers and Herb Yogurt
HERB YOGURT:
Mix 2 cups plain yogurt (lowfat is fine) with
1/2 cup loosely packed fresh herbs
We used Thai basil.
Roast 1/2 tsp cumin seeds, powder and add to the yogurt along with
chilli (cayenne) powder and
salt to taste.
Mix and serve.
Cauliflower Parathas go to Petra @ Chili und Ciabatta for Bread Baking Day, where the theme is Flatbreads.
And to Sra @ when my soup came alive for A Fruit a Month: Pomegranate (pomegranate seeds count, don’t they?).
anardana, atta, Cauliflower, Chilli, flatbread, Flour, Ginger, gobhi parantha, India, paratha, pomegranate seeds, Thai basil, Wheat, yogurt
hmmm..now u made me hungry..i love all kind of stuff parathas….even i love annapurna atta….they really make soft roti’s…but here its sometimes difficult to find….could u tell me how to make out whether the atta is whole wheat? recently i got golden temple durum whole wheat atta..not sure it is whole wheat though…texture and taste is different….i might sound silly… :cow:
it should say ‘100% whole wheat’. if it says ‘whole wheat’, it usually has only some percentage of whole wheat. - b.
i Love parathas too!
Just FYI: Sujata brand ata is pretty good too!
sujata is better than most, but the packet we happened to get was a bit stale. - b.
I use Golden Temple Atta. If its whole wheat, then it doesn’t puff that much. But if kneaded with hot water, they are just as soft as ones made with refined flour.
ooh! gobi paratha, love it!
i hear they travel well….
Gobhi Patatha… :rolleyes: I want some… :hammer:
- Siri :love:
I too use Annapurna. & I have also used Ashirwad brand which was good too with 100% WW.
ur parathas look fantastic.
i find that the parathas tear if the stuffing has moisture in it. so after grating the gobhi (or radish or cabbabge — in short, all the stinky mushy stuff bee hates :laugh: ), i mix it with the necessary salt and set is aside for about 15 minutes and then squeeze out the water from the gobhi (use the veggie broth to make the chappati dough). i am paranoid, so i repeat this process (without adding salt again) twice in 10 or 15 minute intervals. the hard work pays off, the paratha does not tear. there, i just gave away my secret to the XXX-rated parathas :dance:
Er..uh…[scratches his head] how did you get them so very very round?!!! But, I must concur; after you do it a few times and have nice ata, it’s a breeze and soooo delicious! They look beeyootiful and I’ll give your filling a try soon.
lack of practice makes perfect round parathas. :devil: - b.
If leaves count, then so do seeds. Sia’s tempted me with a dish made out of pom. peels, I hope I’ll end up having the whole fruit used in this event!
Bee :bow:.Lovely looking parathas. We used wheat pastry flour and liked that too. I am yet to try Annapurna brand
even i feel parathas are a lot of work, but i love them. annapurna is a brand that’s available in india too. and HLL products are generally good quality.
the parathas look great! and I agree with Manasi; Sujata brand atta is awesome! do you have any leftovers?:)
And, now…watch out for the true-blue gobhi parantha.
wow!
First of all beautiful parathas with gorgeous pics as always .I also liked the way you wrote .I am not always successful in making soft rotis and parathas.Then one day one frnd told me “it all lies in Atta,try sujatha brand when you are here in US” ,I gave a try and ever since I am able to make soft parathas and rotis.
Btw,Your valentine’s day poem was good too.
these are pictures out of a fab cookbook..so finally you are making indian ones…great!
Looking good. The herb yogurt looks interesting. When will u post the recipe for jalepeno poppers?
the poppers are store bought. nupur has a recipe on her blog. -b.
Bee, are the seeds just dried as is in the sun or is something added to it?
this is how we buy them. i don’t think anything is added. - b.
I detect the distinct scent of a coffee-can, or a food-storage container! ;;)
Oh yes, 100% whole wheat makes all the difference. I had struggled 1 yr trying to puff the chapattis until I got hold of Pillsbury chakki atta. They say they use the technique of chakki to ground wheat. Now u gimme ur fav, parathas, naan, roties, chapattis or anything, I am amore than happy to roll them for u
I am kind of obsessed with making stuffed parathas these days and I have lined up few varieties for the blog 
. :yes:
This is the third gobhi paratha on the blogworld that’s pushing me to make my version n post it. I am gonna do it right away.
Lovely parathas…I too am a fan of the Pillsbury brand like Sia.
I think parathas are too much work and never made them? Have been seeing a lot of them lately and would like to try them…….I use whole atta flour, but have noe idea which brand it is, for that i’ve to lift my lazy bum to the kitchen
Hey, cabbages can be stinkier than cauliflowers!
Actually, parathas can be easy work. You can actually plan them a little ahead.
The dough can be prepared a day or two ahead. The filling can be prepared a day before and refrigerated, too. Or you could put the filling into the dough and store those dough patties in the fridge for a day as well (filling needs to be dry, though).
You can make stuffed parathas in larger quantities (when you have the time) and freeze them for later.
Btw, there’s another brand of atta (from ITC) called Aashirwad which I find the best. Don’t know if it is available there, though.
oh im in love with your photos.. :embarrass
big big kisses to both of you and my warmest message of love, happy happy valentines day
I have just one Aloo Paratha and nothing else in my blog!! I need to make Gobi too, I have been telling people but never got around to make them. I will adopt you, then you can do the ironing and Gobi parathas for me. I will feed you rest of the time! :laugh:
Love Arbi’s Jalapeños poppers stuffed with cheese and sour cream! Slurp!
Even I had a problem with making soft chapathis/parathas. Annapurna is my fav brand but my grocer here stocks the Sujata brand more often. Both do well, I add a little milk or yogurt while kneading them to make them extra soft. But well, it could all in the mind, I can just ‘feel‘ the yogurt softening them :laugh:
I do not make parathas for the same reasons. I am always attracted to them though. I too have a friend here who churns these babies out so easily so whenever i crave them I go over or invite her over - for parathas - which she makes! These look great. I like the addition of the anardana.
You know you just answered my query regarding the atta for making rotis etc. I have been trying various other atta brands from the Indian store but didnt like any of them. On my recent visit to India I bought a packet of Pillsbury atta, and it was great. Now i make do with King Arthur white whole wheat flour. I wont say the rotis are very soft. But atleast I am eating the real deal. I am going to try Annapurna this time. And I make gobi paratha with just grated gobi, green chillies, ajwain, ginger, cilantro and salt. Try it.Thanks for your blog.
Wow Bee, they are perfect, and the meal setting is very very inviting. Never heard the use of anardana in paranthas, that’s a must try for me, coz I have a whole pack of anardana sitting in my fridge for want of use.
I go for Ashirwad Atta..an ITC product here in India!..
I totally agree with you when you said it is quite difficult to choose a local brand atta (pure)there..Not sure abt US,but during our recent visits to Swiss, I had a tough experience while Making pooris..The dough seldom spread out and pulled ‘in’,instead!By the time I spread out 15,got totally exhausted :bruised:
After Ashirwad(best to suit my needs)..I go for Pillsbury(chakki fresh waht the claim)..and then for Annapurna ..
the parathas look authentic - what with anardana etc. I love the Annapurna brand too. Even the Pillsbury brand whole wheat atta is great! Have not tried much else! Very nice of Bhavani! I’m sure u guys had a lovely Paratha party!
gr8 looking paratha’s.
Lovelier than Lovely’s.
looks gr8! thanx 4 sharing…
Love your stack of parathas, bee :yes: :bow:
Yummy! Dahi and parantha is the best! I’ll have to look for Annapurna atta here. I have been using Laxmi and Sujata brands and they work out fine, but other brands are more like maida!!
But am so glad that you finally found an atta that works, so no more missing chapatis etc.
Please please invite me for this meal.. It’s just too good! I’m not good at making stuffed chapathis and am yet to perfect the art but love eating them.
Its been a while i visited your site. The whole month of jan has been slow for me, with my husband traveling and me home alone with 2 kids at home :).
First, nice gobi parathas and yes annapoorna whole wheat flour is what I use for making indian bread to get the right texture.
BTW, This is just FYI - my aunt, she is a famous cook book author for Tamil Brahman food, and she told me she is a fan of your site, she is still getting savvy about blogging and net surfing and wants to start one of her own
after seeing yours. Kudos to that!!!
We use Annapurna, Pillsbury or Ashirwad, depending on availability… in Madras, we got 1/2 and 1 kilo packets… here, its 5 or 10… the guys at the supermarket always think we’re joking when we ask for 1 kg of Atta
Lovely paratha with good flavours. Step by step instruction was going on a flow that atlast i was eager to taste it for real…
The annardana must be giving it nice texture and taste. Got to try it out.
The couliflower picture is impacting!!!! Love the simplicity and contrast of colours ?. Your kitchen is so different from ours!!! Never ever heard/saw parathas until now. Dough is always hard work
hey lovely parathas.. my stomach is grubling can i hv some..
sushma
Those paranthas look soo tasty. I could go for one right now…
Thank you very much for your contribution to bbd #7. These pictures really look gorgeous!
Hi
Am blogging your paratha as a model recipe in the 1001 Paratha cookbook at http://ramkicooks.blogspot.com/
/Thanks for the recipe
I made these for dinner tonight and it turned out awesome. Only the stuffing had some excess liquid, but I was able to drain that too without any problem and was able to roll out the parathas easily. I mixed the excess liquid with the yogurt, for the side dish. Thank you very much for the recipe.
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