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Gobi Paratha (Cauliflower Filled Flat Bread)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)47.556
Energy (kCal)1515.4543
Carbohydrates (g)331.092
Total fats (g)9.0
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix together salt and flour and rub in two tablespoons of ghee, then add enough water to make a stiff dough. | 2. Keep covered for fifteen to twenty minutes. Wash and grate cauliflower. Clean, wash and finely chop coriander leaves and mint leaves. | 3. Remove stems, wash and crush green chillies. Peel, wash and grate ginger. | 4. Mix these ingredients together adding lemon juice, salt to taste and red chilli powder. Divide dough in lemon-sized balls, roll out each ball into a medium thick flat circle (flat bread)using flour for dusting. | 5. Spread the cauliflower mixture on half of one bread and cover with the other half and seal the edges. | 6. Sprinkle a little flour on top, and roll the semi-circle a little taking care not to break it. | 7. Alternatively, pat with fingers. Heat a tawa and cook the parantha on both sides. | 8. Shallow fry to golden brown using a little butter. Serve hot with butter and a bowl of raita. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    wheat flour 3 cups 1224.0 259.092 47.556000000000004 9.0
    wheat flour 1224.0 259.092 47.556000000000004 9.0
    salt - - - -
    ghee 2 tablespoons - - - -
    cauliflower 1 - - - -
    coriander leaf 1/2 bunch - - - -
    mint leaf 2 -3 - - - -
    green chilies 3 291.4543 72.0 0.0 0.0
    gingerroot 1/2 - - - -
    mango powder 1 tablespoon - - - -
    red chili powder 1/2 teaspoon - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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