The mellow rays of the sun, the crisp refreshing breeze, markets loaded with fresh colourful vegetables, …all resonating the onset of Indian winter. We celebrate the winter chill with seasonal produce and delicacies……”Delhi” carrots, fresh peas, cauliflower, sweet potatoes, and green garlic, would all enter our kitchens and would be transformed into delicious winter delicacy…halwa, parathas, pickles, kachori, samosa, soups….
Foodialogues brings to you one such winter delicacy…Cauliflower paratha a prominent food on the winter plate. 1822 was the historical year when cauliflower seeds were sown in India, by a British botanist at Saharanpur in Uttar Pradesh. It did not take long for this exotic vegetable to enter our Indian kitchens and was soon transformed into a medley of mouth-watering fare.
Cauliflower Paratha (Gobi Paratha) Recipe
Ingredients for Cauliflower Paratha:
- Wheat flour 2 cups
- Grated cauliflower 1 c
- Grated ginger 2 tbsp
- Finely chopped green chilly 4
- Finely chopped coriander leaves 3 tbsp
- Garam masala 1 tsp
- Oil/ghee for pan frying
- Salt as required
Preparation Methods for Cauliflower Paratha:
- Mix the grated cauliflower with ginger, green chilly, and garam masala. Mix in the salt just before you begin the stuffing.
- Knead the flour into a soft pliable dough using water.
- Make large lemon-sized balls and set them aside. Take a ball of the dough and shape it into a shell and stuff the grated vegetable. Close and roll into thick parathas.
- Pan-fry with oil or ghee on a hot griddle.
- Serve hot with a pat of butter/ghee, pickle, and curd.
Soft and tasty “Cauliflower Paratha” is ready 🙂
