Gobi Paratha

AuthorARY ZAUQ

Yields1 Serving
 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
1

Chop cauliflower very fine or grate coarsely.

2

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

3

Squeeze out the liquid

4

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

5

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

6

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

7

Cover and keep aside for 10 minutes.

8

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

9

Spread with a little ghee.

10

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

11

Close up the stuffing carefully.

12

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

13

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

14

Serve hot.

Category

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

1

Chop cauliflower very fine or grate coarsely.

2

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

3

Squeeze out the liquid

4

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

5

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

6

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

7

Cover and keep aside for 10 minutes.

8

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

9

Spread with a little ghee.

10

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

11

Close up the stuffing carefully.

12

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

13

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

14

Serve hot.

Gobi Paratha