Masala Gobhi & Choor Choor Paratha

Published On August 21, 2017
In Article
By Bharti Dhawan
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Prep Time
10 minutes
Cook Time
30 minutes
Difficulty Level
Intermediate

Ingredients

INGRIEDNTS for MASALA GHOBHI :
Cauliflower - 500 gms. (washed and cut into florets)
Chopped tomato - 1 big piece
Chopped onions - 1 big piece
Cumin seeds and carom seeds - 1 teaspoon each
Chopped green chili - 1 teaspoon
Salt, turmeric powder,red chili powder, coriander powder,and garam masala - 2 teaspoon each
Oil - 3 tablespoon
Chopped coriander for garnishing
INGREDIENTS for CHOOR CHOOR PARTAHA:
Whole wheat flour - 1 cup
Ghee - 4 tablespoon (half for dough and half for cooking paratha
Salt, pepper powder and carom seeds - 2 teaspoon each
Sufficient water for dough

Instructions

METHOD For MASALA GOBHI: First of all heat oil and add cumin and carom seeds.
Add chopped onions, green chili and sauté.
Add cauliflower florets and stir after every 2 minutes until they become golden brown .
Add chopped tomato and stir. Finally add salt, all the powdered spices and cover with lid.
It will take 2 more minutes to cook. Switch off the gas and keep at rest for 2 minutes.
Tasty Masala Gobhi sabzi is ready. Garnish with chopped coriander.
METHOD FOR CHOOR-CHOOR PARATHA - Make a dough with all the ingredients adding sufficient water and 2 tablespoon ghee.
Keep at rest for 10 minutes. Spread 2 tablespoon ghee once again on the dough.
Make pleats ( a double or multiple fold ) and roll it a little with rolling pin . Apply ghee on it and make a pleat again with it.
Roll it again in disk shape like a chapati and cook both the sides with ghee. Tasty paratha with folds is ready to serve
Crush it with hands and serve Masala Gobhi with Choor Choor Paratha hot with pickle or curd.

Servings : 2
Ready in : 40 minutes
Special Category : Healthy Food
Recipe Type : Lunch

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Bharti Dhawan

A teacher by profession but baker by passion. I love doing experiments with baking - both sweet and savoury dishes. I am always excited to try something new for my friends and family.