Yummy Traditional : Indian Recipes

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

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

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

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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

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

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

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

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

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

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

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

Slightly press and seal edges very well

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

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

Gobi Paratha is ready to hot-serve

Serve gobi paratha hot with pickles or raita, garlic chutney

Vada Pav Recipe

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.

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

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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

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

add-garam-masala-and-black-pepper-to-the-potato

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

Keep kneading until the potato mixture is formed into a dough

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

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

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

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

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

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

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

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

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