Gobi Paratha with Yoghurt and Pickle
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Ingredients
- 400 g chapati flour (atta)
- 300 g cauliflower, grated
- 1 onion, finely chopped
- 2 fresh green chillies
- 10 g fresh ginger, grated
- 1 tsp ground cumin
- 3 tbsp ghee
- 200 g natural yoghurt
- 4 tbsp mango chutney
Nutrition (per serving)
- Calories
- 582 kcal
- Protein
- 17.1 g
- Carbohydrate
- 90.6 g
- of which sugars
- 21.3 g
- Fat
- 14.5 g
- of which saturates
- 8 g
- Fibre
- 11.5 g
- Salt
- 0.32 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Squeeze the grated cauliflower dry in a clean cloth, then mix with the onion, green chillies, ginger and ground cumin, and season well.
- 2
Knead the chapati flour with water and a little of the ghee into a soft dough, divide into 8 balls.
- 3
Roll each ball out, place a spoonful of the cauliflower filling in the centre, fold the edges over to seal, and roll out again.
- 4
Heat a dry griddle over medium heat and cook each paratha for 2-3 minutes on each side, brushing with ghee, until golden and cooked through.
- 5
Serve hot with the natural yoghurt and mango chutney.
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