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Saturday, April 19, 2014

Gobi and Chenna Paratha

When the kids start school, one invariably runs out of options for the tiffin/lunchbox sooner or later. With time being a constraint and junk not a healthy option, a variety of parathas/upmas and sandwiches are the best alternatives available to working mothers. This is one such 'Paratha' that is filled with the goodness of cauliflower and chenna(panner). Best part is that it takes very less time to make and can also be made in the microwave (Just brush on some oil on the rolled out paratha and place it in the microwave for 2 mins) .

Read on for the easy recipe-






Preparation Time - 15-20 mins

Ingredients -

  • Whole wheat flour ( 1 1/2 cups)
  • chenna ( 1/3 cup )
  • cauliflower florets (1/2 cup)
  • onion ( 1 small, chopped )
  • coriander leaves ( 1 tbs, chopped )
  • cumin powder ( 1/5 tsp )
  • red chilli powder ( 1/5 tsp )
  • salt to taste
  • oil/ghee ( 2 tsp )
  • warm ghee ( 1/2 tsp ).


Preparation - Boil water in a saucepan. Add salt and a little turmeric. Add cauliflower florets and boil for 3-4 mins. Drain and transfer to a bowl containing cold water. Allow to stand for 2 -3 mins. Darin excess water. Buzz in a hand blender/food processor for 1 minute along with the chenna to get a coarse mix.

Take the flour in a plate. Rub in the warm ghee.

Add the chopped onion, chenna, cauliflower paste, cumin powder, red chilli powder, coriander and salt. Mix well. Add water little by little to get a stiff dough as the chenna and cauliflower also have quite a bit of moisture. Cover with moist cloth and keep aside for 15 mins.

Make 4-5 balls out of the dough. Roll out the balls into parathas/circles.

Cooking- Heat a non-stick tawa. Put one paratha, add little ghee/oil and cook for 1-2 minutes. Flip and add some more oil/ghee. Cook till done.

Repeat for the other parathas as well.



















Note - Skip the chenna or replace with some grated silken tofu for a vegan version.

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