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Thursday, July 5, 2012

Gobi Paratha for Kids


As I mentioned in my earlier post, I am always looking for some healthy finger food options (with different vegetables) for my 17 month old daughter. Yesterday, I made Gobi paratha with a slight twist for her. I added fresh spinach to the stuffing. Usually, I add pureed spinach to the dough while making any type of paratha, but this time, I didn't have enough time to boil the spinach and puree it. So,I decided to add uncooked spinach to the stuffing. The parathas came out very good, and my daughter loved it.

Gobi paratha is made by making a stuffing out of grated cauliflower and spices, and stuffing it between the dough and shallow frying with ghee. My variation here is, I cooked the cauliflower, so that when kids eat the paratha, they don't taste the raw cauliflower, and the paratha doesn't come apart because of the dry stuffing. Grate the cauliflower with a grater, or chop it very fine. Do not use food processor to grate the cauliflower. This process draws out a lot of liquid, which will cause the stuffing to be very mushy.

Here is the recipe for Gobi Paratha (with a twist:)).
Ingredients:
Dough:
1.5 Cups Whole Wheat Flour,
Salt to Taste
2 Teaspoon Oil
Water as required
1/4 Cup Flower, for Rolling
Ghee OR Unsalted Butter for Shallow Frying

Stuffing:
2 Teaspoon Oil,
1 Teaspoon Cumin Seeds,
1/4 Teaspoon Asafoetida,
1 Cup Cauliflower, Grated
1/2 Cup Spinach, Washed and Chopped into Small Pieces
3 Teaspoon Cilantro, Chopped
Salt to Taste
1/8th Teaspoon Chili Ginger Paste (or Per Your Kid's Taste Preference),
1/2 Teaspoon Cumin Powder,
1/2 Teaspoon Amchur Powder (Dried Mango Powder),
1/4 Teaspoon Turmeric Powder

Method:
Dough: Mix the flour and salt well. Add oil and combine again. Add a little water at a time, to form dough. The dough shouldn't be very stiff, or it will be hard to roll the stuffed bread. Apply some oil to the palms of your hand and knead the dough one last time. Cover with a container and set aside for 10 minutes minimum

Stuffing:
Heat oil in a pan. Once hot, add asafoetida and cumin seeds. Cook for 2 minutes, then add the rest of the ingredients. Cook uncovered on medium-low flame for 5 to 7 minutes, just enough to soften the cauliflower a little bit. Turn off the stove. Take the stuffing out into another container and let it cool completley.

Making paratha:
Divide the dough into 4 equal potions. Take a portion and roll in between your palms to make a ball. Press lightly to flatten it. Dredge with flour and roll a 3-4 inch thik disc.
Take about 2 teaspoons of the stuffing and place it in the center of the disc. Lift up the side surface of the roll disc and bring it together on the top to cover the stuffing completley. 



Lightly press with hands. Gently dredge with the flour again. Roll again very gently by applying very light pressure. You don't want the dough to break and filling to spill out. 

Heat a griddle. When it is hot, Place the paratha on the griddle, pinched side up. Cook on medium low flame for 1 minute, or until the underside turns pink/light brown. Gently flip to bring the pinched side down. Change the stove setting to medium high. Apply 1/2 teaspoon ghee on the top (cooked) surface of the paratha, and gently press with a flat spatula to cook all sides. Now flip the paratha again to bring the pinched side up. Apply ghee and cook for 30 more seconds. Flip again, cook for 15-30 seconds and take off the stove. Do the same for the rest of the dough and stuffing.
Cut into equal pieces with a pizza cutter. Serve with ketchup or your favorite dip.

This entry is a part of Sara's Corner's Healthy Food for Healthy Kids Contest  and Nithu's Healthy Food for Healthy Kids Contest 

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1 comment:

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