Gobi Paratha is a healthy indian breakfast ussualy served with yogurt. It can be also eaten with Indian Main courses. It is stuffed with flavored cauliflower and vegetables.
- 3 cup flour
- 1 1/2 cup finely grated or steam cauliflower
- 2 tablespoon butter (ghee)
- 1 bunch sliced coriander leaves
- 3 green chilies, minced
- 1 1/2 piece ginger, minced
- 1 tablespoon mango powder
- a few sliced mint leaves
- chili powder
Mix salt and flour together. Add enough water to make stiff dough. Divide the dough in lemon-sized balls and roll out each ball into a chapatti on a floured board.
Spread the cauliflower mixture ( mix cauliflower coriander leaves, chilly, ginger, mango powder and mint leaves together ) on one round chapatti and cover with another round chapatti.
Seal the edges nicely; sprinkle a little dry flour on top, then roll out the paratha as thinly as you can, make sure that it doesn’t break from any sides.
Grease a fry pan (tava) with butter (ghee) and place the paratha over it. When it turns slightly golden, apply butter (ghee) on the top and turn over. Press gently and if necessary add a little bit of butter (ghee) until the paratha turns golden.
Serve it hot with a tablespoon of butter and a bowl of seasoned curds
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