| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegetarian, Indian, Punjabi, Breads |
1 |
Batch |
INGREDIENTS
| 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 |
|
1/2" piece ginger; minced |
| 1 |
tb |
Mango powder |
|
|
A few sliced mint leaves |
|
|
Salt |
|
|
Chili powder |
INSTRUCTIONS
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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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