*  Exported from  MasterCook  *
                                GOBI PARATHA
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Vegetarian                       Indian
   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
                         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
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