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Patta Gobhi Paratha

Patta Gobhi Paratha is a popular Indian Main
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Course :
Cuisine :
Technique :
Shallow Fry
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Servings :
Serves 4


small size or 1/4 kg - patta gobhi.

1 - medium sized Onion chopped fine.

1 to 2 - green chilli, chopped fine.

1 tsp - ginger- Garlic paste.

2 tsp - jeera.

1 tsp - Turmeric powder.

1 tsp - saunf.

4 to 5 leaves - curry leaves.

oil /ghee as per requirement.

2 tbsp - maida.

Wheat floor as per requirement.

salt to taste.


  1. Wash and cut gobhi into very small pieces. Heat oil in kadai/pan, add jeera, curry leaves, turmeric, green chilli, ginger garlic paste and chopped onion. Fry until little brown then add chopped gobhi.
  2. Add salt to taste and a little water to this mixture.
  3. Close the kadhai and let it cook well for 10 mins. (Do not add too much water as gobhi will lose its taste).
  4. Once its well cooked keep aside.
  5. Make powder of saunf and jeera 1 spoon each.
  6. Grind cooked gobhi in blender to make thick paste and add the powder of saunf and jeera.
  7. Add maida and wheat floor in the Gobhi paste and soak for 15 mins.
  8. Make paratha as you make rotis on pan, use ghee or oil to make it crisp.
  9. Serve with any chutney or ketchup.
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Sushmita Pandit loves exploring Indian and International cuisine. She also aims at promoting cuisines from Jharkhand, which of late has not come up in the limelight.

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