Gobi Paratha

60 minutes Prep: 45 minutes Cook: 15 minutes

282 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

3	cups	flour, all-purpose
1 1/2	cups	cauliflower florets	finely grated, or steamed cabbage
2	tablespoons	ghee (clarified butter)
1	bunch	cilantro leaves	sliced
3	each	green chili peppers	minced
1	x	ginger	(1/2 inch piece), minced
1	tablespoon	mango powder
1	x	mint leaves	sliced
1	x	salt
1	x	chili powder

Directions

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 into lemon-sized balls.

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 griddle with ghee and place the paratha over it.

When the underside 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.

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Nutrition Facts

Serving Size 92g

Amount per Serving

Calories 282 15% of calories from fat

	% Daily Value*
Total Fat 5.0g	7%
Saturated Fat 3.0g	13%
Trans Fat 0.0g
Cholesterol 10mg	3%
Sodium 312mg	13%
Total Carbohydrate 52.0g	17%
Dietary Fiber 4.0g	14%
Sugars 1.0g
Protein 8.0g	15%

Vitamin A	6%		Vitamin C	59%
Calcium	4%		Iron	23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Good square..i didn't find anything wrong with the recipe. I did substitute crisco golden shortening for the margerine in the bottom layer. I froze the bar prior to cutting it for easier removal. It is delicious. I like the lemon juice in the drizzle on top. Very, very cocnutty!