Gobi Paratha (Cauliflower Filled Flat Bread) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Cualiflower filled Flat bread - Sanjeev Kapoor Recipe Ingredients:
3 cups dusting whole wheat flour (atta) |
for dusting whole wheat flour (atta) |
salt |
2 tablespoons ghee, to shallow fry |
1 medium cauliflower |
1/2 bunch fresh coriander leaves |
2 -3 sprigs fresh mint leaves, a few sprigs |
3 green chilies |
1/2 inch gingerroot |
1 tablespoon mango powder (amchur) or 1 tablespoon lemon juice |
1/2 teaspoon red chili powder |
Directions:
1. Mix together salt and flour and rub in two tablespoons of ghee, then add enough water to make a stiff dough.
2. Keep covered for fifteen to twenty minutes. Wash and grate cauliflower. Clean, wash and finely chop coriander leaves and mint leaves.
3. Remove stems, wash and crush green chillies. Peel, wash and grate ginger.
4. Mix these ingredients together adding lemon juice, salt to taste and red chilli powder. Divide dough in lemon-sized balls, roll out each ball into a medium thick flat circle (flat bread)using flour for dusting.
5. Spread the cauliflower mixture on half of one bread and cover with the other half and seal the edges.
6. Sprinkle a little flour on top, and roll the semi-circle a little taking care not to break it.
7. Alternatively, pat with fingers. Heat a tawa and cook the parantha on both sides.
8. Shallow fry to golden brown using a little butter. Serve hot with butter and a bowl of raita.
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