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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.
---Aroona Reejhsinghani .