Side Pannel
Gobi Paratha
Gobi Paratha
- Recipe Submitted by ADMIN on 09/26/2007
Category: Breads, Vegetarian, Indian
Ingredients List
- 3 c Flour
- 1 1/2 c Finely grated cauliflower
- -OR- steamed cabbage
- 2 tb Ghee
- 1 bn Sliced coriander leaves
- - ("1 handful")
- 3 Green chilies; minced
- 1 1/2" piece ginger; minced
- 1 tb 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.
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.
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