Gobi Paratha Recipe - Cooking Index
Gobi Paratha Recipe - Cooking Index
| 3 cups | 187g / 6.6oz | Flour |
| 1 1/2 cups | 219g / 7.7oz | Finely grated cauliflower - (or) |
| Steamed cabbage | ||
| 2 tablespoons | 30ml | Ghee |
| 1 | Sliced coriander leaves | |
| 3 | Green chiles - minced | |
| 1 | Ginger - (1/2 inch), minced | |
| 1 tablespoon | 15ml | Mango powder |
| Few sliced mint leaves | ||
| Salt | ||
| Chile powder |
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 griddle with ghee and place the paratha over it.
When the undersize [sic] turns a little golden colored, 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 colored.
Serve it piping hot with a tablespoon of butter and a bowl of seasoned curds.
Source:
"Cooking the Punjabi Way" by Aroona Reejhsinghani
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.