Gobi Paratha

Course : Curry
Serves: 1
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3 cups flour
1 1/2 cups cauliflower finely grated or steamed cabbage
2 tablespoons ghee
1 bunch sliced coriander leaves
3 medium green chiles -- minced
1 piece ginger -- (1/2 inch), minced
1 tablespoon mango powder
1 bunch few sliced mint leaves
1 teaspoon salt
1 tablespoons chile powder

Preparation / 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 griddle with ghee and place the paratha over it. When the undersize [sic] turns a little golden colored, 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 colored. Serve it piping hot with a tablespoon of butter and a bowl of seasoned curds.

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