Wednesday, 22 July 2015

Gobhi Paratha

For Dough
Wheat Flour – 2 cup
Ghee – 1 tsp
Salt to taste

For stuffing
Finely Grated Cauliflower – 1 cup
Chopped Green chillies – 2 (optional)
Red Chilli Powder – 1 tsp
Oil/Ghee for frying

Mix flour with a little salt. Add ghee and knead to a smooth dough by adding water. Keep it aside for 15 minutes. Mix grated cauliflower, chopped green chillies and red chilli powder in a bowl. Divide the dough into medium size balls. Take a ball and roll it into a circle like a chapati using little flour for dusting. Put some prepared mixture in the center and sprinkle little salt. Join all the edges of the dough (rolled chapati) to seal mixture in the center and press with your palm. Roll it again like a chapati (about 6 inches in diameter) using little flour for dusting. Fry the paratha on a hot tawa using oil/ghee on both sides until brown spots appear. Likewise make remaining parathas. Serve hot with pickle, curd or tea. 

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