Gobi paratha

Yield: 1 batch

Measure Ingredient
3 cups Flour
1½ cup Finely grated cauliflower OR- steamed cabbage
2 tablespoons Ghee
1 bunch Sliced coriander leaves (\"1 handful\")
3 \N Green chilies; minced
1 each 1/2\" piece ginger; minced
1 tablespoon Mango powder
\N \N A few sliced mint leaves
\N \N Salt
\N \N Chili 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 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

Similar recipes