Gobi Paratha
Ingredients
- 3 cups flour, all-purpose
- 1 1/2 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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
526
kcal
26% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).