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BREADS

Gobi paratha Poora

A HEALTHY INDIAN SPICED SAVOURY
CAULIFLOWER MAKES A TASTY FILLING PANCAKE-LIKE MEAL. A QUICK DISH
WHICH YOU CAN ENJOY ON THE GO
Preparation time: You will need:
15 minutes
Cooking time: 1 small cauliflower Preparation time: 10 minutes
10 minutes Salt to taste Cooking time: 10 minutes
Serves 4 1 tsp red chilli powder Serves 4
Chopped coriander
Dough as per plain
paratha, see page 89 You will need: Semolina pooras
Cooking oil or ghee ½ cup gram flour
½ cup wheat flour
1 tsp salt
Method ½ tsp chopped fresh garlic SEMOLINA IS OFTEN USED AS AN INGREDIENT TO MAKE INDIAN BREADS AS
1 tsp red chilli powder
1 Wash and cut the gobi (cauliflower) in small 4-6 tbsp fresh washed and chopped IT TENDS TO ABSORB MOISTURE
florets. Blanche by placing in a metal sieve and fenugreek leaves (methi)
dipping in hot boiling water for 1-2 minutes. 8-10 tbsp butter milk (mixture of half Preparation time: 10 minutes 1 small finely chopped onion
When cool add salt, chilli and coriander. warm water and half plain yoghurt) Cooking time: 10 minutes 1 tsp freshly chopped ginger
Cooking oil to fry Serves 4 1 tsp crushed fresh garlic
2 Make the plain paratha dough and soften with 1 tsp chopped green chilies
water. Divide the dough into small balls, roll each ½ tsp salt
one tossing in dry flour to a circle, 8cm in diameter. You will need: ½ cup water
Method 1 cup fine semolina Oil for greasing
3 Place 1 tbsp cauliflower onto the centre of the 1 Sift the two flours together and add the spices ½ cup plain yoghurt
rolled dough. Pull and pinch the dough over the and fenugreek leaves.
cauliflower to make a bigger ball with the dough
on the outside and the cauliflower on the inside. 2 Gradually add the butter milk to form a fairly
smooth batter. Method
4 Toss the bigger ball in dry flour and roll to 1 Mix all the ingredients except the water and the oil in a large bowl.
about 12-15cm in diameter. 3 Heat a non-stick pan on low heat, grease it
evenly with some oil and pour ¼ ladle cup of 2 Add small amount of water at a time to make the batter.
5 Heat a frying pan to medium heat. Place the the batter into the pan and spread it to a thin
paratha onto the pan and roast for 1-2 minutes. round shape. 3 Heat a non-stick pan on low heat, grease it evenly with some oil and, when hot, pour ¼ ladle cup
of batter into the pan and spread it to a thin round shape.
6 Add 1 tsp oil or butter around the perimeter 4 Pour a little oil around the perimeter of the
of the paratha. Flip over to cook the other side batter and when the underside turns a golden 4 Pour a little oil around the perimeter of the batter and when the underside turns a golden brown
adding a little more oil around the perimeter. brown. Turn over the poora. turn over the poora.
Flip again and cook until golden brown. Repeat
the process with the rest of the ball. Serve with 5 Remove from the pan when both sides are 5 Remove from the pan when both sides are golden brown.
yoghurt and tomato and onion salad. golden brown.
6 Serve it hot with coriander chutney and plain yoghurt.
Paneer paratha can be made by grating paneer. 6 Serve it hot with coriander chutney and some
Add salt, chilli powder and coriander and roll plain yoghurt. For variation, you can add 1 tbsp gram flour or fresh chopped fenugreek leaves or chopped spinach.
using paneer only or a paneer/cauliflower mix.

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