Yummy Traditional : Indian Recipes
Showing posts with label Indian Recipes. Show all posts
Showing posts with label Indian Recipes. Show all posts

Gobi Paratha Recipe



Gobi Paratha recipe with step by step photos


Gobi Paratha | Stuffed Flatbread || How to make Gobi Paratha with step-by-step photos and video

Gobi Paratha is a type of paratha or parantha (flatbread), originating from the Indian subcontinent, that is stuffed with flavored cauliflower and vegetables.it is a popular paratha along with mooli paratha and dal paratha

Gobi paratha is often made for breakfast in Punjabi homes, but I made it for dinner, I first learned how to make gobi paratha from my friend, I know how to make aloo paratha but not gobi paratha
                   
gobi-ka-paratha


                                       
I always thought making gobi paratha is difficult and honestly never ever tried to make it, Hopefully, you would like my effort kindly give me feedback, unfortunately, 
I didn’t get any signal feedback yet from all my readers even then I didn’t leave my efforts regarding sharing cooking recipes,
                       
                                          


My Latest Video Gobi Paratha:


 

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To prepare this recipe first we will prepare dough for parathas take a large size bowl put fine atta along with salt as required mix well, add water as required, knead the fine flour with water as a smooth dough, cover, and keep aside for 20-30 minutes


put-fine-flour-in-the-bowl
knead-dough-as-a-smooth-dough


Cut and rinse the cauliflower, and then grate the gobi pieces using a fine hand grater, keep the grated cauliflower in a bowl/plate


rinse-the-culiflower
grate-the-gobi


Rinse and chop fresh green and red chilies, rinse and chop ginger, freshly squeezed lemon juice


green-red-chillies-and-lemon

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Pour oil and heat it then add cumin seeds, let it crackle for a few seconds then add ginger and green chilies to the pan


pour-oil-and-heat
put-ginger-and-green-chillies

Saute them for 2 minutes on medium flame, then add grated gobi and mix well

saute-ginger-and-green-chillies
add-grated-gobi

Start to now add dried spices powder, stir to mix well on medium-low heat

add-dried-spice-powder-to-the-gobi
stir-to-combine-gobi-mixture

Keep stirring for 5 minutes, cover the lid then cook gobi on low-medium heat

keep-stirring-for-5-minutes
cover-the-lid-and-cook-for-5-minutes-gobi-mixture

Remove the lid and add lemon juice and coriander leaves, mix well further then let it cool down completely

put-coriander-leaves-and-lemon-juice
mix-well



Divide equal balls of the dough, take 2 balls, and flatten them between your palm



divide-equal-ball-of-the-dough
flatten-dough-balls-between-your-palm

Roll the 2 dough balls in equal size, and apply ghee over one of the rolled discs 


Roll-the-dough-balls
apply-ghee-over-the-rolled-disc

Sprinkle some flour dust then spread gobi mixture, cover with other rolled disc

spread-gobi-mixture-on-rolled-disc
cover-with-the-other-rolled-disc

Slightly press and seal edges very well

press-and-seal-edges


Heat the Tawa/skillet or flat pan and put gobi paratha on hot Tawa, cook the paratha about 1/4, when the bottom side is cooked flip the gobi paratha and apply ghee on the cooked side

heat-the-tawa-and-place-gobi-paratha-over-hot-tawa
apply-ghee-on-gobi-paratha

Flip the side apply ghee and further cook until a golden brownish color appears over the gobi paratha, make sure the gobi paratha is cooked evenly and well golden browned, and repeat the same process with all remaining parathas

cook-paratha
gobi-paratha-is-ready

Gobi Paratha is ready to hot-serve 



Serve gobi paratha hot with pickles or raitagarlic chutney 
     
                                


       

Vada Pav Recipe


vada pav recipe with step by step photos


Vada Pav || Vada Pav Recipe || How to Make Vada Pav with step-by-step photos

Vada Pav is a Mumbai Maharashtra popular street food Vada Pav, spicy potato filling sandwiched between buns and layers of spicy garlic and green chutney! Vada Pav is one of Mumbai's most famous food. Vada deep-fried potato patties and pav burger buns are vegetarian fast food dishes native to the Indian state of Maharashtra. The dish consists of a deep-fried potato dumpling placed inside a bread bun (pav) sliced almost in half through the middle.
                                
                                                         
how to make vada pav recipe


It originated as cheap street food in Mumbai but is now served in food stalls and restaurants across India. It is also called Bombay Burger in keeping with its origins and its resemblance in physical form to a burger, I have shared vada pav chutney in my previous post even green chutney now I am giving a link to the chutney below the ingredients list. So let's come to know how to make Vada Pav 

                  
                   
how to make vada pav


If you have tried this Vada Pav Recipe then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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how to make vada pav recipe



To prepare this recipe first we boil medium boil potatoes with the skin for around 15 minutes, let it cool down for a while then remove the skin and mash them with a hand masher or by using a hand

Note, don’t overcook the potatoes otherwise you won’t be able to make potato balls in acute vada shape

peel-and-mash-potatoes
mash-potato-with-hand-masher

In mashed potatoes squeeze fresh lemon juice, add garam masala, and crushed black peppercorn


put-lemon-juice-in-boiled-potatoes
add-garam-masala-and-black-pepper-to-the-potato


Add salt and turmeric powder and mix them very well until everything is incorporated

add-salt-and-turmeric-powder
mix-potato-mixture



Keep kneading until the potato mixture is formed into a dough


dough-is-firmed


Heat the oil in the pan on low-medium flame then add mustard seeds, and cumin seeds, and let them crackle 
   
heat-the-oil-and-add-mustard-seeds
let-them-crackle


Then add chopped ginger-garlic, and fry them with cumin and mustard seeds for 30 seconds, now add green chilies along with fresh curry leaves

add-chopped-ginger-garlic
add-green-chillies-and-cumin-seeds


Fry them together on low heat to prevent a burn bhagar, then put a mashed potato in the bhagar


fry-them
put-mashed-potato


Cook potato mixture for 5 minutes on low-medium flame, then add fresh coriander leaves to the potato mixture

  
cook-potato-mixture
add-coriander-leaves-in-potato-fillings


Stir to mix well for another 2-3 minutes on low-medium flame, then turn off the flame and let it cool down completely set aside 

stir-to-mix-well


Remove all curry leaves as much as possible from the potato filling to prevent disturbances at the time of eating, make equal small balls of the potato mixture

remove-all-curry-leaves
make-small-dough-of-the-potato-dough

Give it to shape into a round, I made 9 potato balls from 200g mashed potato mixture, keep aside
Note, the same potato mixture can be used to make stuffed aloo paratha and aloo samosa 


give-it-to-small-balls
i -made-9-potato-balls

Take another mixing medium bowl then add gram flour, start to add powdered spices

put-baking-soda-and-turmeric-powder
add-red-chilli-powder-ajwain-to-the-garam

Mix well gram flour with dry spices, and start adding water little by little_Make it to a smooth paste, the consistency should not be thick nor rainy 

Note, to be very careful adding salt in gram batter because we have already added salt to the potato mixture as well and chutneys also are salty


mix-gram-flour-with-spices
check-consistency-of-gram-flour


Heat the oil in a wok or frying pan  on a medium-high flame, and to check the oil temperature drop a tiny gram dumpling into the oil, once it starts floating, reduce the heat to medium oil is ready for frying dumpling



heat-the-oil-and-check-the-oil-tempreture


Pick up 1 ball with the help of a spoon and then dip the potato balls into gram batter, fry the balls from all sides on medium-high flame till they turn a golden brown  


dip-the-potato-ball-with-gram-batter
fry-the-dumpling


Fry 2-3 potato balls in one batch

fry-dumplings-from-both-sides


Transfer to the kitchen paper towel to remove excess oil, Repeat the same process with all remaining potato balls

transfer-to-the-kitchen-towel

Slice the pav buns in half 

slice-the-pav-bread


Lightly toast them with a small amount of butter


lightly-toast-the-pav-slices


Spread the green chutney on the upper bun slice, and then spread dried garlic chutney on another bun slice


spread-green-chutney-on-pav-slices
spread-garlic-chutney-on pav-slice


Place the prepared vada in between and press it slightly from both sides


place-vada-in-between-pav


Pav bread is ready to serve hot with dried garlic chutney and green chilies 


how to make vada pav


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