Gobi Paratha
Servings : 1
Categories : Vegetarian Indian Punjabi Breads
3 cups Flour
1 1/2 cups Finely grated cauliflower, OR- steamed cabbage
2 tablespoons Ghee
1 bn Sliced coriander leaves, ("1 handful")
3 Green chilies, minced
1 each 1/2" piece ginger, minced
1 tablespoon Mango powder
A few sliced mint leaves
Salt
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.