Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetarian Indian
Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 c Flour
1 1/2 c Finely grated cauliflower
-OR- steamed cabbage
2 tb Ghee
1 bn Sliced coriander leaves
- ("1 handful")
3 Green chilies -- minced
1 ea 1/2" piece ginger -- minced
1 tb Mango powder
A few sliced mint leaves
Salt
Chili powder
Mix together salt and flour. Rub in ghee, then add
enough water to make a stiff dough. Mix together the
rest of the ingredients. 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. Spread
the cauliflower mixture on one round chapati and cover
with another round chapati. Seal the edges nicely,
sprinkle a little dry flour on top, then roll out the
paratha as thinly and as roundly as you can, being
careful not to break it. Grease a smoking tava or a
girdle [Uhhh...I think they mean a "griddle" -KM] with
ghee and place the paratha over it. When the
undersize [sic] turns a little golden coloured, apply
ghee on the top and turn over. Press gently and cover
this side also with some ghee. Keep turning and
applying a little ghee until the paratha turns golden
coloured. Serve it piping hot with a tablespoon of
butter and a bowl of seasoned curds.
Source: Cooking the Punjabi way -- by Aroona
Reejhsinghani Typed for you by Karen Mintzias
