Weekends are cheat days. You can indulge in all calorie-rich foods while lazing around in the house. Parathas make the perfect weekend brunch or Lunch. Being a true Punjabi, I relish the parathas with loads Lassi. I prefer making them in pure desi ghee, but some like to have it in refined oil too.
of butter, and a glass of chilled
Ingredients:
of butter, and a glass of chilled
 |
| Gobhi ke Parathe |
1 medium-sized cauliflower
Salt to taste
1tsp Aijawain (carom seeds)
3 green chilies
1tsbp Cumin powder
1tbsp Coriander powder
1tsp Garam Malsa
Wheat flour dough
Fresh Coriander leaves
Procedure:
- Grate the cauliflower.
- Add in salt. Keep it for 20 minutes.
- Extract all the water from the grated cauliflower.
- Now in a bowl, add in grated cauliflower, aijawain + cumin powder + coriander powder + garam masala powder + green chilies + coriander leaves.
- Mix well.
- Now divide the dough into 5 portions. it should be like ping-pong ball.
- Dust it with flour.
- Roll it with a rolling pin. in a 3' diameter size,add in small amount of cauliflower.
- Bring all the edges together. Press it in the center.
- Flatten it.
- Dust some flour.
- Roll it with a rolling pin.
- It should be done very lightly till u get a size of a chapatti.
- Place it over a hot tawa..
- Cook it till both sides are brown.
- Put some ghee on the sides.
- Cook till its done
- Do the same with the remaining dough and cauliflower.
- Serve it hot wid dahi, pickle, butter.
