Gobi / Cauliflower Paratha :::
Stuffed parathas with vegetables or meat are very good and complete breakfast or sometimes lunch or dinner for everyone in the family with a bowl of raita, salad and sometime only pickle goes well too. Cauliflower paratha is one of the best one from Punjab cuisine and nothing I have to describe about it to my readers as everyone specially kids just love it. I have followed Chef Harpal Singh's recipe here with a little modifications.
Ingredients:::
for 6 parathas..
2 cups of wheat flour or ata,
a pinch of salt,
1 tbsp of oil,
warm water for kneading.
for fillings..
half cup cauliflower florets, grated
very little finely chopped onions,
1/2 tsp ginger paste,
a pinch of ajwain or carom seeds,
1/4 tsp of red chilli powder n turmeric powder,
1/3 tbsp of amchoor or dry mango powder,
1/3 tbsp of whole coriander seeds / coriander powder,
6-10 nos. mint leaves, chopped,
1/4 cup freshly chopped coriander leaves,
salt to taste.
1 tbsp oil.
Method:::
1. Heat oil in a pan and add ajwin, ginger paste and chopped onions. Saute for a little sprinkling salt.
2. Add grated cauliflower florets and sprinkle coriander powder,turmeric powder and red chilli powder. Fry nicely until cooked or when all the spices are mixed nicely and then add finely chopped mint or pudina and coriander leaves.
3. Take off from heat and let it cool down.
4. Make smooth dough from wheat flour,salt,oil and warm water. Keep it covered for 20-30 mins with a wet paper napkin or cloth.
5. Make 6 medium size balls from dough and flatten one ball of 3" diameter using wheat flour. Add one big spoonful of cauliflower stuffing in the center of the flattened ball. Close the flattened ball bringing all the sides together and seal tightly. Repeat with rest of the balls.
6. Dust some wheat flour and roll out carefully to make a circle of 5-6" diameter.
7. Cook on a hot tawa or griddle on medium flame until both sides are golden brown in color. Sprinkle a few drops of oil and cook nicely. Repeat with the rest of the dough balls. Place 1/2 tsp butter or ghee on the top of the paratha and serve hot with salad,pickle or simply with raita.
I used coriander powder instead of whole coriander seeds and onion, coriander and mint leaves are also optional.If you want to have restaurant flavor and texture, use 2 tbsp of all purpose flour or moida while kneading the dough.
very little finely chopped onions,
1/2 tsp ginger paste,
a pinch of ajwain or carom seeds,
1/4 tsp of red chilli powder n turmeric powder,
1/3 tbsp of amchoor or dry mango powder,
1/3 tbsp of whole coriander seeds / coriander powder,
6-10 nos. mint leaves, chopped,
1/4 cup freshly chopped coriander leaves,
salt to taste.
1 tbsp oil.
Method:::
1. Heat oil in a pan and add ajwin, ginger paste and chopped onions. Saute for a little sprinkling salt.
2. Add grated cauliflower florets and sprinkle coriander powder,turmeric powder and red chilli powder. Fry nicely until cooked or when all the spices are mixed nicely and then add finely chopped mint or pudina and coriander leaves.
3. Take off from heat and let it cool down.
4. Make smooth dough from wheat flour,salt,oil and warm water. Keep it covered for 20-30 mins with a wet paper napkin or cloth.
5. Make 6 medium size balls from dough and flatten one ball of 3" diameter using wheat flour. Add one big spoonful of cauliflower stuffing in the center of the flattened ball. Close the flattened ball bringing all the sides together and seal tightly. Repeat with rest of the balls.
6. Dust some wheat flour and roll out carefully to make a circle of 5-6" diameter.
7. Cook on a hot tawa or griddle on medium flame until both sides are golden brown in color. Sprinkle a few drops of oil and cook nicely. Repeat with the rest of the dough balls. Place 1/2 tsp butter or ghee on the top of the paratha and serve hot with salad,pickle or simply with raita.
I used coriander powder instead of whole coriander seeds and onion, coriander and mint leaves are also optional.If you want to have restaurant flavor and texture, use 2 tbsp of all purpose flour or moida while kneading the dough.
Koraishutir Kochuri / Kachori :::
Koraishuti means green peas and this is very famous preparation of Bengali cuisine and other parts of North India. In winter specially my aunt used to prepare with special vegetable curry. I had half a bag of frozen peas at home and I wanted to get rid of those peas before buying fresh ones. There are lots of different recipes all over the web but I have shared with you the original one what I learnt from my aunt long time ago.
Ingredients:::
For stuffing's ::
2 cups of fresh or frozen green peas,
1/4" ginger cube,cleaned
4 nos. green chillies,
1/3 tsp fennel seeds / saunf / mouri,
a pinch of sugar,
salt,
a few drops of oil to fry.
For dough :::
two and half of maida,
a pinch of salt,
2 tbsp of oil, preferably vegetable oil,
water to make dough,
sufficient oil to fry.
Method :::
1. Soak green peas, if frozen for one hour. Make a paste of green peas,salt, fennel seeds,green chillies and a pinch of sugar.
2. Heat little oil in a frying pan, add the paste and fry for a while unless water evaporates and cooked properly and the paste starts separating from the corner of the pan. Make it cool and keep aside.
3. Now make a smooth dough using all the ingredients under the heading dough. Keep aside for 30 mins covered.
4. Knead the dough again for sometime and make 6 balls out of the dough. Take one ball and flatten a little and fill with peas mixture and bring the edges together to close the flatten circle and slowly make a ball again pressing the stuffing's inside. Now roll out to make a thick puris (as shown in the picture). Repeat the same to make other puris.
5. Heat sufficient oil in a deep frying pan or kadai and then deep fry the puri on medium flame unless both side become brown in color. Remove and keep on paper napkin.
This is a very easy preparation and you only have to be careful with the flame while frying the puris.
After heating the oil , keep the flame always on medium while frying the puris. You can make the puris little sweet adjusting green chillies and also add hing or asafoetida while frying peas stuffing's. This Kochuri goes very well with Ghugni or spicy Dum Alu but you can prepare any other gravy dishes.
