Gobi Paratha Recipe

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Gobi Paratha Recipe

 

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Gobi Paratha

 

Ingredients

3 cup flour
1 1/2 cup finely grated cauliflower or- steam, ed cabbage
2 tbsp ghee
1 bunch sliced coriander leaves (1 handful, )
3 green chilies, minced
1 each 1/2 piece ginger, minced
1 tbsp mango powder
1 a few sliced mint leaves
1 salt
1 chili powder



 

Preparation

Mix together salt and flour. Rub in ghee, then add enough water to
make a stiff dough. Mix together the rest of the ingredients. Divide
the dough in lemon-sized balls. Then roll out each ball into a not
too thin disc or a chapati on a floured board. Spread the
cauliflower mixture on one round chapati and cover with another round
chapati. Seal the edges nicely, sprinkle a little dry flour on top,
then roll out the paratha as thinly and as roundly as you can, being
careful not to break it. Grease a smoking tava or a girdle [Uhhh...I
think they mean a "griddle" -KM] with ghee and place the paratha over
it. When the undersize [sic] turns a little golden coloured, apply
ghee on the top and turn over. Press gently and cover this side also
with some ghee. Keep turning and applying a little ghee until the
paratha turns golden coloured. Serve it piping hot with a tablespoon
of butter and a bowl of seasoned curds.

Source: Cooking the Punjabi way -- by Aroona Reejhsinghani Typed for
you by Karen Mintzias

 

 

Servings: 1

 

 

 

 


 

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