Gobi ka Paratha
Cauliflower and coriander come together in this South Asian bread, fragrant with chilli and ginger and cooked in a pan.
40 min · Serves 12 · Medium
Ingredients
Method
Start cooking mode- Cook 40 min · 40 min total
- medium
- 1
Clean, wash and grate cauliflower. Place in a bowl and pour hot water. Leave for 5 minutes.
- 2
Drain. Squeeze the water out. Add lime juice, chilli, 1 tsp salt, corriander, onions and ginger.
- 3
Mix well. Divide into 12 parts. Sift wheat flour with 1 tsp salt. Rub in margarine. Slowly add water and make a soft dough.
- 4
Cover with a damp cloth. Keep aside for 20 minutes. Knead the dough again. Divide into 12 round balls.
- 5
Roll out each into a round disc of 4" diameter. Place 1 portion of cauliflower mixture on each disc.
- 6
Close up bringing the sides together carefully, shape into ball again. Place each ball on a floured board and roll out into 5" diameter.
- 7
Smear with ghee or oil, one at a time. Shallow fry on a hot griddle until both sides are golden-brown in colour.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
