How To Make Paratha
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How To Make Paratha
Anu Hasan, actress and television cook, shows you how to make delicious cauliflower filled gobi paratha. Serve with some yogurt with a little paprika dusted on top.
- Prep:
- 20m
- Cook:
- 6m
- Total:
- 26m
- Serves:
- 4
Ingredients
- 300 g wheat flour
- 1/2 medium cauliflower, grated
- 4 green chillies, chopped
- 1 fresh ginger, chopped
- 250 g coriander leaves
- 1 tsp salt
- water
- sunflower oil
Method
Put the flour in a bowl and slowly add water, mixing the whole time, until you have a nice dough.
Put the chopped ginger and roughly cut up chillies in a mortar and pound them together with the pestle. Add the coriander leaves and mix well.
Mix the grated cauliflower with the chilli, ginger and coriander, but don't add the salt until just before you use it as it makes the cauliflower release water.
Break off a piece of dough, roll it onto a ball and flatten in slightly in your hands. Dust it on all sides with flour, then roll out to about 4-5 inches in diameter. Rub a little oil on the surface of the paratha.
Add salt to your cauliflower mixture and mix. Pick up a handful of the mix and squeeze to get rid of some of the water, then place it in the middle of your paratha.
Pinch the paratha closed at the top, dust in flour, and roll out gently until it is about 2 mm thick.
Dust off the excess flour, then cook in a hot frying pan. Turn it over about halfway through the cooking and paint on some oil or butter, then flip and paint some oil on the other side. It is ready when it is golden brown on both sides.