Gobi Paratha
Yield
6 servingsPrep
45 minCook
15 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
all-purpose flour
|
|
| 1 ½ | cups |
cauliflower florets
finely grated, or steamed cabbage |
|
| 2 | tablespoons |
ghee (clarified butter)
|
|
| 1 | bunch |
cilantro
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
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 355 | ml |
cauliflower florets
finely grated, or steamed cabbage |
|
| 3E+1 | ml |
ghee (clarified butter)
|
|
| 1 | bunch |
cilantro
sliced |
*
|
| 3 | each |
green chili peppers
minced |
*
|
| 1 | x |
ginger
(1/2 inch piece), minced |
*
|
| 15 | ml |
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.
