Gobi Paratha
breads, indian, vegetarian
3 cup flour
1 1/2 cup finely grated cauliflower or- steam; ed cabbage
2 tablespoon ghee
1 bunch sliced coriander leaves (1 handful; )
3 green chilies; minced
1 1/2 piece ginger; minced
1 tablespoon mango powder
1 a few sliced mint leaves
1 salt
1 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 into a not too thin disc or 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 or a girdle [Uhhh...I think they mean a "griddle" -KM] with ghee and place the paratha over it. When the undersize [sic] turns a little golden coloured, 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 coloured. Serve it piping hot with a tablespoon of butter and a bowl of seasoned curds.
Source: Cooking the Punjabi way -- by Aroona Reejhsinghani Typed for you by Karen Mintzias
Yield: 1 batch