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Gobi Paratha

By Kinza    

August 9, 2016

Ingredients

1/2 kg Whole wheat flour

1/2 Cauliflower

2 Onions

3 Green chilies

1 tbsp Dried pomegranate seeds (anardhana)

1/2 Ginger piece

Coriander leaves

1 tsp Garam masala

Ghee

Salt to taste

Directions

1Chop cauliflower very fine or grate coarsely.

2Sprinkle water with salt, put in cauliflower and let sit for ½ hour.

3Squeeze out the liquid

4 Mix cauliflower with finely chopped onions, finely chopped ginger, chopped coriander leaves

5Add finely-chopped chilies, crushed pomegranate seeds and season the mixture

6Sieve flour, add 2 tbsp ghee, a pinch of salt and enough water to knead to stiff dough.

7Cover and keep aside for 10 minutes.

8Divide into 6 portions and roll out into round thick pancakes.

9Spread with a little ghee.

10Divide the cauliflower into 6 portions and put a helping of the mixture in the center.

11Close up the stuffing carefully.

12Roll into a ball and roll out as thin as possible without letting the stuffing break through.

13Smear with ghee and fry on both sides on a heated tava till nicely brown.

14Serve hot.

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