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Gobi Paratha

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Recipe

 

Yield

6 servings

Prep

45 min

Cook

15 min

Ready

60 min
Low Cholesterol, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
3 cups all-purpose flour
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1 ½ cups cauliflower florets
finely grated, or steamed cabbage
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2 tablespoons ghee (clarified butter)
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1 bunch cilantro
sliced
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3 each green chili peppers
minced
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1 x ginger
(1/2 inch piece), minced
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1 tablespoon mango powder
*
1 x mint leaves
sliced
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1 x salt
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1 x chili powder
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Ingredients

Amount Measure Ingredient Features
7.1E+2 ml all-purpose flour
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355 ml cauliflower florets
finely grated, or steamed cabbage
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3E+1 ml ghee (clarified butter)
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1 bunch cilantro
sliced
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3 each green chili peppers
minced
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1 x ginger
(1/2 inch piece), minced
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15 ml mango powder
*
1 x mint leaves
sliced
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1 x salt
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1 x chili powder
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 92g (3.2 oz)
Amount per Serving
Calories 28215% from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 10mg 3%
Sodium 312mg 13%
Total Carbohydrate 17g 17%
Dietary Fiber 4g 14%
Sugars g
Protein 15g
Vitamin A 6% Vitamin C 59%
Calcium 4% Iron 23%
* based on a 2,000 calorie diet How is this calculated?
 

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