Gobi Prata (Cauliflower Prata)
This is one of my favorites and I am sure you will like it too... It is uite simple to make and is also vey filling. You may find making Gobi Prata a little diffivult for the first time, if you have never made any Rotis before. Otherwise, this should be pretty simple.
Ingredients:
Gobi - (Cauliflower) - depending on how many rotis you are making for.
I would suggest taking a cup of cauliflower
Cut them into tiny pieces and keep aside. Make sure you was the cauliflower well.
Now, make the roti.
You will need about 200-300 grm Maida (plain flour) /Atta (Wholemeal flour)
Sieve it with a little salt.
Knead using warm water (hot, if you can handle it - this would make the roti's softer). Then add a little bit of Oil (about 1 tbsp or as you prefer) and knead again.
Ensure that the dough is now soft to touch and is easy to seperate into balls.
Keep aside to settle.
Now, prepare the filling.
Amchur powder - 1 tsp (add more if the taste is not coming as yet as different brands will have different effect)
Jeera (Cumin seeds) - 1 tbsp
Turmeric powder - A pinch
Chilli Powder - 1/2 - 1 tsp
Pepper - if you want
Salt - as required
Lemon Juice - if you prefer a more tangy taste to you filling - 1/2 tsp
In a heated pan, add oil, add jeera and fry till fragrant (usually ready in the instant. Now, add the masalas. This consistes of Turmeric powder, chilli powder, pepper and amchur. Now add in the cauliflower that you had prepared earlier.
Cook for a while and then add in the extras; that would be salt and lemon. Cook well. Taste to see if the cauliflower is cooked. Then keep aside.
Now, roll out the dough. The balls should approximately fit into you palm. Then roll out into small circle. Roll anouther ball, about the same size.
Now, add the filling into the first circle and cover with the second circle. Seal the ends well, with your fingers. There is no need to wet the dough.
Now, roll out the dough with the filling slowly. If the sides come apart, keep sealing them and roll out. Roll till you have a nice circle. Ensure that the dough do not stick to you rolling pin or the rolling pad. Put some flour onto the board before rolling.
Now heat a pan and cook both sides well. Add some ghee if you like the taste of it.
Serve hot.
This is one of my favorites and I am sure you will like it too... It is uite simple to make and is also vey filling. You may find making Gobi Prata a little diffivult for the first time, if you have never made any Rotis before. Otherwise, this should be pretty simple.
Ingredients:
Gobi - (Cauliflower) - depending on how many rotis you are making for.
I would suggest taking a cup of cauliflower
Cut them into tiny pieces and keep aside. Make sure you was the cauliflower well.
Now, make the roti.
You will need about 200-300 grm Maida (plain flour) /Atta (Wholemeal flour)
Sieve it with a little salt.
Knead using warm water (hot, if you can handle it - this would make the roti's softer). Then add a little bit of Oil (about 1 tbsp or as you prefer) and knead again.
Ensure that the dough is now soft to touch and is easy to seperate into balls.
Keep aside to settle.
Now, prepare the filling.
Amchur powder - 1 tsp (add more if the taste is not coming as yet as different brands will have different effect)
Jeera (Cumin seeds) - 1 tbsp
Turmeric powder - A pinch
Chilli Powder - 1/2 - 1 tsp
Pepper - if you want
Salt - as required
Lemon Juice - if you prefer a more tangy taste to you filling - 1/2 tsp
In a heated pan, add oil, add jeera and fry till fragrant (usually ready in the instant. Now, add the masalas. This consistes of Turmeric powder, chilli powder, pepper and amchur. Now add in the cauliflower that you had prepared earlier.
Cook for a while and then add in the extras; that would be salt and lemon. Cook well. Taste to see if the cauliflower is cooked. Then keep aside.
Now, roll out the dough. The balls should approximately fit into you palm. Then roll out into small circle. Roll anouther ball, about the same size.
Now, add the filling into the first circle and cover with the second circle. Seal the ends well, with your fingers. There is no need to wet the dough.
Now, roll out the dough with the filling slowly. If the sides come apart, keep sealing them and roll out. Roll till you have a nice circle. Ensure that the dough do not stick to you rolling pin or the rolling pad. Put some flour onto the board before rolling.
Now heat a pan and cook both sides well. Add some ghee if you like the taste of it.
Serve hot.
Serving Suggestions
You may serve this as it is or assis it with some yoghurt.
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