Gobi Paratha

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Co Admin
Mar 15, 2007
Gobi Paratha


Cooking time : 20 min. Serving : 2
Flour 3 Cups
Grated Cauliflower 1 1/2 Cups
Ghee 2 tbsp.
Coriander leaves
Green chilies 3 Smashed
Ginger 1".
Mango powder 1 tbsp.
Mint leaves 2
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 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 with ghee and place the paratha over it. When the under-size 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 tbsp. of butter and a bowl of seasoned curds
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