Gobi 65 Roll

35-40 minutes
Prep: 15 minutes | Cook: 20-25 minutes | Servings: 2

Ingredients

For Frying Gobi

1 small Cauliflower – cut in small florets (फूलगोभी)

1 tsp Ginger-Garlic Paste (अदरक लहसुन का पेस्ट)

Salt to taste (नमक स्वादानुसार)

2 tbsp Corn-Starch (कॉर्न स्टार्च)

2 tbsp Refined Flour (मैदा)

½ tsp Degi Red Chilli Powder (देगी लाल मिर्च पाउडर)

2 tbsp Curd (दही)

Water (पानी)

Oil for frying (तेल तलने के लिए)

 

For Tempering

2 tbsp Oil (तेल)

1 tsp Mustard Seeds (सरसों के बीज)

1 inch Ginger – sliced (अदरक)

2-3 cloves Garlic – sliced (लहसुन)

2 fresh Green Chillies – broken in half (हरी मिर्च)

1 sprig Curry Leaves (कड़ी पत्ता)

Salt to taste (नमक स्वादानुसार)

2 tbsp Tomato Ketchup (टाॅमेटो केचप)

½ tsp Degi Red Chilli Powder (देगी लाल मिर्च पाउडर)

¼ tsp Black Pepper Powder (काली मिर्च का पाउडर)

fried Gobi (तली हुई फूलगोभी)

2 tbsp Coriander Leaves – roughly torn (धनिया पत्ता)

 

For Paratha

1 cup Refined Flour – soft dough (मैदे का गुंदा हुआ आटा)

1 tbsp Oil (तेल)

Salt to taste (नमक स्वादानुसार)

½ tsp Refined Flour (मैदा)

1 tbsp Ghee (घी)

 

Other Ingredients

1 tbsp Hung Curd (टंगा हुआ दही)

Onion & Tomato – sliced (प्याज़ और टमाटर)

fresh Coriander Leaves (धनिया पत्ता)

 

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.
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