Now a days every one knows how to make a stuffed parantha, even I use to make it my way, until one of my Punjabi friend Bal… told me how to make the mixture for gobhi, and muli . Since the time she has told me I look for an opportunity to make them.
Grate the( cauliflower) gobhi florets.Do not steam or cook them . Use them raw mixed with masalas . This is how-
To the grated raw gobhi add the following-
Add grated ginger / chopped green chillis / powdered anardana /some dhania leaves cut finely/ salt to taste/garam masala a pinch/ Mix well.
Proceed as you would with a stuffed paratha.Roll the small portion of the dough in a small puri put the stuffing . Close the mouth apply dry atta and roll.
When you close the mouth of the puri place this side facing down. Roll lightly .
Don’t get scared that it will tear.Keep sprinkling more atta it will never tear. Don’t lift the parantha to change sides . Your rolling pin will look messy and terrible, but just ignore and carry on 🙂
Do not worry the gobhi gets cooked well inside.
Serve the parathas with curd and pickle .
These tips were shared by my friend Bal.. and they worked.
1. Make the stuffing just before you want to make the paranthas.
2.If you use freshly made dough there are more chances of tearing. Try using the dough which was stored in the fridge the previous day
STUFFING FOR MULI PARANTHA–
Again use grated radish. Use it raw. add some salt keep for a few minutes. Squeeze the juice.
Now add red chilli powder/ green chillis chopped / ajwain a pinch/powdered anardana/salt to taste/ coriander leaves chopped/ a little garam masala.
The method is same as Gobhi parantha.
This is my entry for Monthly Cooking Tipology -A Food Event, conducted by Sushma of Recipe Source