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Breakfast >> Gobi Parantha
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Breakfast >> Gobi Parantha


Flour . . . . . . . . . . . 3 Cups Grated Cauliflower . . 1 Cup A Handful Of Coriander Leaves (finely Sliced) Chilies, Minced . . . . 3 Nos Ginger . . . . . . . . . . " Piece Mango Powder . . . . 1 Tbsp Ghee . . . . . . . . . . . 2 Tbsp A Few Mint Leaves, Sliced Chili Powder As Required Salt To Taste
Mix Salt And Flour Together And Rub In Ghee.
Add Enough Water To Make A Stiff Dough.
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.
Mix Together The Grated Cauliflower, Coriander Leaves, Chilies, Minced Ginger, Mango Powder, Chili Powder, Mint Leaves, Salt And Keep Aside.
Spread The Cauliflower Mixture On One Round Chapati And Cover With Another Round Chapati And Seal The Edges.
Sprinkle A Little Dry Flour On Top, Then Roll The Parantha To A Thin Round Shape Taking Care Not To Break It.
Grease A Tava With Ghee And Place The Parantha Over It And When The Base Turns Slightly Golden Colour, Apply Ghee On The Top And Turn The Paratha On The Other Side.
Press Gently, Keep Turning The Parantha And Applying Ghee Until The Parantha Turns Golden Colour.
Serve Hot With Butter And A Bowl Of Season Curds Or Pickle.

You can serve with your family and friends.
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