Gobi Paratha Recipe
Yield: 1 BatchRecipe by luhu.jp
Ingredients:
3 cup: Flour,
1 1/2 cup: Finely grated cauliflower OR- steamed 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,
A few sliced mint leaves,
Salt,
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 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
Source from luhu.jp
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
Source from luhu.jp