Indian Paratha is famous - for good reason. Fluffy flatbreads with delicious fillings. Creativity is the name of the game - almost anything and everything goes for filling up these paratha. There are of course famous versions just like in any type of dish. Most known variety includes Gobi Paratha where "Gobi" in Hindi means Cauliflower. Fresh Cauliflower grated and mixed with aromatic spices are used as a filling in this type. Paneer is a star in my household - we enjoy it with so many variations that its become a staple. I add grated paneer to this mix to make Gobi Paneer Paratha. Its optional of course and you can skip it for this recipe to make the traditional favorite. But adding paneer never spoiled a dish in my kitchen - it only makes anything taste all the more better ;)There is nothing to talk or sing praises with - the dish says it all :) Lets go to the recipe shall we?
Since you are grating the gobi which is very fine in texture, it cooks well when the parathas are on the griddle. Likewise for Palak. --DK
Totally valid question. Many ppl parboil the cauliflower, esp. when they use florets which they later mash when soft. Since I am grating into fine pieces, I find that cooking right inside the parathas works pretty well and it cooks cos of its small size. --DK
Manual Indian style grater :)--DK
Thanks Nithya :) I am yet to buy the light box and dont have any of those fancy equipments. Most of the pics are taken during day light and the ones at night are taken by tubelight (!!!) I know, its an embarrassment for me to even admit it, but as my husband quips often, I love cooking more than taking photographs :) :) The minute I go into photography will be the day I will think of buying all those equipments which makes everything looks ethereal and more beautiful than it really is ;) -- DK