Halwai January 9, 2019


• 1 cup – grated Gobi (cauliflower)
• 3 cups – Wheat flour for paratha
• 4 – Green chillies
• 2 tsp – Butter
• 1 tsp – salt
• Coriander leaves


  1. Cut the chillies into very small pieces.
  2. Take wheat flour in a vessel, add grated gobi, cut chillies, butter, coriander leaves and salt.
  3. Mix all this with warm water to make a firm yet soft dough.
  4. Take small pieces of the dough and roll out into round parathas.
  5. Cook parathas on a non-stick pan. Add 1 tsp of oil on either sides of paratha while cooking.
  6. Keep it on the tawa until it becomes brown on both sides, by repeatedly changing the sides.
  7. Serve hot with pickle.

Recipe courtesy of Kamala Vasu