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Saturday, 4 February 2012


Ingredients for Gobi parantha recipe:

 Whole Wheat Flour             4 CUPS
 Grated Cauliflower (Gobi)    ½ CUP
Coriander leaves                 as required
 Chopped Green chillies             few
Ginger paste                         ½ tsp
Salt                                       for taste
red chilli powder                    ½ tsp
Garam Masala as per taste     a pinch
 Ajwain                                a pinch
Oil                                       for frying

Make dough out of whole-wheat flour (atta), as you would do for any paratha/roti.
Mix grated cauliflower, green chilies, ginger, coriander leaves, ajwain, chili powder, salt, and garam masala as a filling in paratha.
Make two medium size chapati, add the filling to the one chapati and cover it with the second one. Now roll it slightly.
Cook on a pre-heated Tawa (flat griddle plate). Turn it and pour half tablespoon oil or butter.
Spread it on the paratha and shallow fry over low heat.
Turn it and again pour oil or butter on the other side.
Cook on a low heat till golden brown.
Serve gobhi ka parantha hot with yogurt (curd) and your favorite chutney.
Note: It makes 18 parathas.

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