Preparation time 15 minutes Cooking time 20-25 minutes Serving 2
Ingredients For Frying Gobi
1 small Cauliflower – cut in small florets
1 tsp Ginger-Garlic paste
Salt to taste
2 tbsp Corn-starch
2 tbsp Refined flour
½ tsp Degi red chilli powder
2 tbsp Curd
Water
Oil for frying
For Tempering
2 tbsp Oil
1 tsp Mustard seeds
1 inch Ginger – sliced
2-3 cloves Garlic – sliced
2 fresh Green chillies – broken in half
1 sprig Curry leaves
Salt to taste
2 tbsp Tomato ketchup
½ tsp Degi red chilli powder
¼ tsp Black pepper powder
Fried Gobi
2 tbsp Coriander leaves – roughly torn
For Paratha
1 cup Refined flour soft dough
1 tbsp Oil
Salt to taste
½ tsp Refined flour
1 tbsp Ghee
Process
For Frying Gobi
In a bowl add cauliflower, ginger garlic-ginger paste, salt, corn-starch, refined flour, degi red chilli powder, curd, water and mix everything until it coat’s the cauliflower properly.
Now deep fry then in medium hot oil until golden brown and crispy.
Remove and keep aside for further use.
For Tempering
In a kadai heat oil and add mustard seeds, ginger, garlic, green chillies, curry leaves, salt, tomato ketchup, degi red chilli powder black pepper powder and saute for a minute.
Then add fried gobi and toss it until it costs the gobi properly, now finish it with coriander leaves and keep aside for further use.
For Paratha
Take a portion from the refined flour dough and roll it as thin as possible, now apply oil, salt, some refined flour and fold it like a fan.
Then roll it for one end to another and tuck in the last part in so it does not open. Repeat this process with the rest of the dough and keep aside covered by a wet cloth for 5 minutes.
After resting, roll it into a roti and roast it on a hot flat pan.
Once half cooked apply some oil and cook it from both sides until golden brown.
Keep aside for further use.
For Assembling Gobi 65 Rolls
Take one paratha and apply hung curd on the lower part then place the fried gobi, sliced tomato & onion, fresh Coriander leaves and then roll it up. Serve immediately.
