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Gobi Palak Paratha Recipe
|Safflower oil||1 Teaspoon|
|Grated cabbage||1 1⁄2 Cup (24 tbs)|
|Cooked spinach||1⁄4 Cup (4 tbs)|
|Chopped fresh coriander||1⁄4 Cup (4 tbs)|
|Chili powder||1⁄4 Teaspoon|
|Wholemeal flour||3⁄4 Cup (12 tbs)|
|Unsalted butter||1 Tablespoon|
Calories 103 Calories from Fat 29
% Daily Value*
Total Fat 3 g5.1%
Saturated Fat 1.7 g8.3%
Trans Fat 0 g
Cholesterol 6.5 mg
Sodium 403.5 mg16.8%
Total Carbohydrates 17 g5.6%
Dietary Fiber 3.3 g13.2%
Sugars 1.1 g
Protein 3 g7%
Vitamin A 23.4% Vitamin C 18.4%
Calcium 2.8% Iron 7.4%
*Based on a 2000 Calorie diet
Keep aside to cool.
Add flour slowly to cooled vegetable mixture, kneading all the time to make firm dough.
Wet hand with little oil, and knead the dough to smooth texture.
Keep aside in airtight container at room temperature for 4-6 hours.
To make paratha, knead dough well, divide into 10 balls.
Dip ball in plain flour, on greased paper roll round paratha 5 cms diameter using rolling pin.
Sprinkle with a little plain flour while rolling to prevent sticking.
Brush with butter, stack on top of each other.