Another simple north Indian recipe.
Ingredients:
- Gobi (100-150 grams)
- Onion (2 medium sized)
- French Beans (20 grams)
- Atta (150 grams)
- Green Chilli (2 pieces)
- Water (20 ml)
- Cummins, Coriander, black pepper powder
Preparation Time : 30 minutes
Cooking Time: 15 minutes
Step 1 of 4 : The art of making perfect Dough!
Parathas are soft when dough are made perfectly. Take around 150 grams of atta and add pinch of salt. Use only lukewarm water to mix the dough for Gluten formation to happen real quick! Thereby, parathas doesn’t fragment/ break while rolling.
Once done, keep it under a muslin (moist) cloth.
Step 2 of 4 : Making the Gobi filling
Wash Gobi and make small pieces of it. Finely grate gobi and heat it on kadai. Make sure to keep stirring grated gobi to remove moisture.
Mix cut vegetables and grated gobi. Add the spices (Jeera, Coriander, Black Pepper powder and salt) to the mixture.
Step 3 of 4: Making perfect balls of atta
Make Two atta balls of 6 inch with minimal use of atta dust.
Stuff the mixture in between and seal circumference (no need to bind using water)
Step 4 of 4: Paratha on tawa
Keep tawa on medium to high flame and fry paratha on both the side. Then, lower the flame and apply ghee on both the sides.
That’s it! Amazing parathas are ready to eat! Savour with Curd and pickle.
Pradeep Kumar Madakasira 