Gobi Paratha Recipe with Rotimatic | Indian bread Paratha made easy ( Cauliflower stuffed bread)

Eat East Indian
ఇందులో ప్రచురణ జరిగింది: Dec 15, 2017
80737 ఎంతమంది చూసారు

Rotimatic has made my life easy. Here's a quick snack of stuffed Indian bread- Gobi Paratha made easily with rotimatic.

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Watch Gobi Paratha Recipe with Rotimatic | Indian bread Paratha made easy ( Cauliflower stuffed bread) With HD Quality

#indianfood  #indianrecipes  #indiancuisine  #homemade  #easyrecipes  #indiancooking  #curry  #foodrecipes  #Indianspices  #Cookingvideos  #Indiandinner  #Indiankitchen  #cookingvideo  #stuffedflatbread  #RotimaticRecipe  #StuffedIndianbread  


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    ALOO PARATHA (Aloo Ka Paratha) (Stuffed Indian Flatbread) Recipe video by Nisha Madhulika

    Paranthas or Parathas is a kind of indian bread. They can either be made plain or stuffed with a vegetable mixture. Parathas are made from whole wheat flour. Stuffed Paranthas or Parathas is a very popular breakfast item in Punjab. In Punjab the parathas are made with lots of ghee and then served with dollops of white butter or makhan. White butter can be easily made at home.


    Ingredients for Aloo Paratha:

    Dough:

    cup whole-wheat flour

    1/2 cup water (Use more as needed)
    Pinch of salt
    Potato Filling

    medium potatoes

    1/4 teaspoon salt
    1/2 teaspoon cumin seeds (Jeera)
    1 chopped green chili
    2 tablespoons chopped cilantro (green coriander)
    1/2 teaspoon garam masala (optional)
    1/2 teaspoon amchoor powder (optional)

    Also needed

    1/4 cup whole-wheat flour for rolling
    Oil to cook


    How to make Aloo Paratha:

    Dough

    Mix flour, salt and water together to make soft dough (if the dough is hard add a little more water). I like mixing the dough by hand.
    Knead the dough for a few minutes on a lightly greased surface to make smooth and pliable dough.
    Set the dough aside and cover it with a damp cloth. Let the dough rest for at least ten minutes.

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    Oil/ghee or Butter to cook Paranthas
    Stuffing/Filling:
    Dried Mint Powder
    Optional- Salt and pepper

    Method: Make Lachha parantha as shown in the video by using cone method and flatten it out. Roll it in mint powder and use rolling pin to flatten out the dough. Once the dough is flattened out and thin..cook on a hot skillet with tons of butter/ghee or oil until both sides have brown marks.. Enjoy with pickle, yogurt, chutney or with cup of hot Chai.

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    Cauliflower is available easily everywhere and if you want to try a quick, tasty, healthy snack with it then go for this Cauliflower sandwich.

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    Ingredients/ Method
    3-4 cauliflower florets
    (optional some ginger pieces- can be blended along with cauliflower)
    Slices of bread and cheese
    For spices I used Salt, pepper, red chilli powder, Ajwai ( carom or caraway seeds) and Amchur (mango powder)
    some butter.

    Get your mixture/stuffing ready. Fill it along with cheese into your slices and grill until desired perfection is achieved.

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    Aloo Gobi is a delicious main dish made with potatoes, cauliflower, and a great blend of spices. Aloo Gobi can be served with various breads, such as rotis, parathas, and puris.

    Serves between 2-4 people.


    Ingredients:

    2 cups of cut cauliflower (cut into small florets)
    2 medium potatoes (cubed into bite sized pieces)
    1/2 inch shredded ginger
    3 teaspoons coriander powder (dhania)
    1/4 teaspoon turmeric (haldi)
    1/4 teaspoon cayenne pepper ( lal mirch)
    3 tablespoons water
    3 tablespoons oil
    Pinch of Asafetida (Hing)
    1/2 teaspoon cumin seeds (jeera)
    2 green chilies, sliced in long pieces
    2 bay leaves
    1 teaspoon salt (to taste)
    1 teaspoon mango powder (amchoor)
    2 tablespoons of chopped cilantro (green coriander)
    1/4 cup water as needed

    Method:

    In a small bowl, mix the shredded ginger, coriander powder, cayenne pepper, turmeric, and 3 tablespoons of water to make a paste.
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    Add hing and cumin seeds to the oil after seeds crack add the bay leaves and green chilies and stir for a few seconds.
    Next, add the spice paste and stir for a minute until spices start leaving the oil.
    Add cau

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    Ingredients/Method

    1 cup vermicelli
    2-4 tbsp oil
    1/2 tsp hing/ asafoetida
    1 tbsp dried curry leaves
    1 tsp mustard seeds and 1 tsp cumin seeds
    1 tsp chilli powder
    2 tbsp grated ginger
    1 small piece of onion chopped
    Salt per taste
    1 tsp Turmeric ( Haldi)
    1/2 cup peas and 1 cup ribbon Carrot
    1/4 cup Cashews
    2 tbsp lemon juice
    2 tbsp crushed peanuts ( roasted or unroasted)

    Method:
    - Boil vermicelli. Make sure that you put them in hot water. As soon as they are tender, run them under cold water. do not overcook or they will become mushy.
    - Next in a pan, heat oil. When the oil is hot, add asafoetida, unroasted peanuts, mustard seeds and cumin . Give them 30 secs and add ginger and onion. Mix well.
    - Add veggies and salt, chilli powder and Turmeric. Mix and cook until almost done.
    - Add noodles. Mix well. Add lemon juice.
    - Garnish with cashews and enjoy warm.

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    Music by: Jalandhar/Kevin Mcleod

    Ingredients/Method

    1 cup chickpea flour / Besan
    4 tbsp coconut oil
    3/4 cup dry fruits ( crushed/powdered) and some for garnish
    1/2 cup coconut sugar ( or regular)
    1/2 cup water

    Roast chickpea flour in oil until fragrant and a shade darker. Add sugar and mix well. Add fry fruit ad combine everything. Add water to form a dough. Spread evenly on parchment paper and put in the fridge for 30 mins.
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