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- Exported from MasterCook *
GOBHI PARATHA
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Indian Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----DOUGH-----
4 c Whole-wheat flour
1 To 3 cups cold water
3/4 c Ghee
-----CAULIFLOWER FILLING-----
2 tb Ghee
1 tb Finely chopped fresh ginger
-root
1 t Finely chopped garlic
1/2 c Finely chopped onions
1 t Turmeric
1/8 ts Ground hot red pepper
1 md Cauliflower, trimmed, and
-coarsely chopped
1 tb Finely chopped fresh hot
-green chili (CAUTION)
1 t Ground cumin
1 t Salt
6 To 8 tablespoons ghee
Indian Flat bread with spiced cauliflower filling
DOUGH:
Prepare the whole-wheat dough in the following
fashion: In a small bowl, combine the whole-wheat
flour and 1/4 cup of the ghee. With your fingertips
rub the flour and fat together until they look like
flakes of coarse meal. Pour 1 cup of water over the
mixture all at once, knead together vigorously, and
gather the dough into a compact ball. If the dough
crumbles, add up to 2 cups more water, 1/4 cup at a
time, until the particles adhere.
On a lightly floured surface, knead the dough by
folding it end to end, then pressing it down and
pushing it forward several times with the heel of your
hand. Repeat for 7 or 8 minutes, until the dough is
smooth and elastic. Again gather it into a ball.
Place the dough in a bowl, drape a kitchen towel over
the top, and let it rest at room temperature for at
least 30 minutes before rolling it.
CAULIFLOWER FILLING:
Meanwhile, in a heavy 10 to 12-inch skillet, heat 2
tablespoons of ghee over high heat until a drop of
water flicked into it splutters instantly. Stir in the
ginger and garlic, then the onions. Lower the heat to
moderate and, stirring constantly, fry the mixture for
7 or 8 minutes, until the onions are soft and golden
brown. Watch carefully for any sign of burning and
regulate the heat accordingly.
Stir in the turmeric, red pepper, cauliflower, chili,
cumin and salt. Reduce the heat to low, cover tightly
and cook for 10 minutes, or until the cauliflower is
tender but still slightly resistant to the bite. To
make the parathas, divide the cauliflower mixture into
9 equal portions. Divide the dough also into 9
portions and drape a dampened kitchen towel over them
to keep the dough moist.
One at a time, on a lightly floured surface, roll a
ball of dough into a round about 5 inches in diameter.
Place a portion of the filling mixture in the center
of the round and fold the edges over it, pressing them
together to enclose the filling securely. Pat the
filled paratha flat with your hands, then gently roll
it again to make a round about 5 inches in diameter.
As you shape and fill the parathas, set them aside,
covered with a dampened kitchen towel to keep them
from drying out.
Heat an ungreased 10 to 12-inch skillet with a non
stick finish or a well-seasoned cast-iron skillet or
griddle until it is hot enough for a drop of water
flicked into it to splutter instantly. Place one of
the parathas in the pan and, moving it about
constantly with your fingers or the edge of a metal
spatula, cook for a minute or so. With a wide spatula,
turn the paratha over and brush about a teaspoon of
the ghee on the top. Cook for 2 minutes, then turn it
over, spread with another teaspoon of ghee and cook
for I minute. Turning frequently, continue to cook
until the paratha is brown on both sides. (When you
have mastered the technique, you will find you can fry
2 or 3 parathas at a time, depending on the size of
your skillet or griddle.)
Serve the parathas warm, as a mealtime bread. They
are traditionally accompanied by plain yoghurt or any
rayta. Parathas may be cooked ahead and reheated in a
hot ungreased skillet for a minute or so on each side.
Makes nine 5-inch breads.
From "The Cooking of India" by Santha Rama Rau,
Time-Life Books, Foods of the World series, 1969. LOC
number 79-98164.
Posted by Stephen Ceideberg; February 28 1993.
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