Gobi Paratha

Name: 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

10 ingredients

12 steps

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

Directions

1

Mix together salt and flour.
2

Rub in ghee, then add enough water to make a stiff dough.
3

Mix together the rest of the ingredients.
4

Divide the dough into lemon-sized balls.
5

Roll out each ball into a not too thin disc or a chapati on a floured board.
6

Spread the cauliflower mixture on one round chapati and cover with another round chapati.
7

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.
8

Grease a smoking tava or a griddle with ghee and place the paratha over it.
9

When the underside turns a little golden coloured, apply ghee on the top and turn over.
10

Press gently and cover this side also with some ghee.
11

Keep turning and applying a little ghee until the paratha turns golden coloured.
12

Serve it piping hot with a tablespoon of butter and a bowl of seasoned curds.