Kneading dough

• In a bowl or vessel take NutriBarn Keto flour along with salt as required. add ghee or oil.
• Next add water as required. knead the wheat flour with water to a smooth dough.
• Cover and keep aside for 20 to 30 minutes.

Making Gobi paratha stuffing

• Rinse the cauliflower head very well.
• Then grate cauliflower with a fine grater.
• Add some finely chopped green chilies to it.
• Uniformly mix the green chilies with the gobi. Keep aside.

Making Gobi Paratha

• later take 2 small to medium sized balls from the dough. dust them with some flour on the rolling board.
• With a rolling pin (belan), roll both the dough balls to a size of about 3 to 4 inches in diameter.
• Now spread some ghee over one of the rolled disc. top it with a few tablespoons of the grated cauliflower mix and keep about 1 inch empty space from the sides.
• Sprinkle 1 to 2 pinches of salt, red chili powder and garam masala powder all over on the grated gobi.
• Also sprinkle some NutriBarn Keto flour. As the grated cauliflower tend to be moist, sprinkling little flour helps the parathas not to be moist and sticky when rolling with a pin (belan).
• Be careful as not to understuff or overstuff the paratha. cover with the other rolled dough (disc).
• Press and seal the edges very well with your fingertips.
• Dust some flour on the stuffed paratha and start rolling the gobi paratha with the help of a rolling pin (belan). Roll very gently and lightly till you get the paratha to a size of a chapati or roti.

Roasting Gobi paratha

• On a hot tava (tawa or skillet or griddle) place the rolled gobi paratha.
• Roast the gobhi paratha with ghee till browned and uniformly roasted on both sides.
• You can also press the gobhi paratha edges with a spatula or spoon, so that they are fried well. As some time, the paratha edges are not cooked well.
• Make all gobhi paratha this way and stack them up in a roti basket or casserole.
• Serve gobi paratha hot with yogurt, pickle or white butter."

• In a kadai or thick bottomed pan, heat oil.
• add cumin seeds and let them splutter.
• then add finely chopped onions and sauté onions till they turn light golden.
• then add the ginger-garlic paste. sauté till the raw aroma of both ginger and garlic goes away.
• then add the tomatoes. keep on stirring till the tomatoes become soft and pulpy.
• the process of frying the tomatoes takes a little longer. if you want to quicken the process, add a pinch of salt to the onion-tomato mixture. fry the tomatoes on a low flame as you don’t want the tomatoes to get burnt.
• when the mixture becomes smooth and you see oil releasing from the sides, then add turmeric powder, kashmiri red chili powder, coriander powder and garam masala powder.
• mix spice powders very well with the onion-tomato mixture.
• now add the chopped veggies, green peas and green chilies.
• add water and salt as per taste. cover pan with a lid and let the veggies cook on a low to medium flame.
• once the veggies are half cooked, add the cream or malai or milk. stir well.
• cover again with a lid and simmer the veggies till they are done.
• don’t forget to check the vegetables occasionally at intervals.
• add more water if the water dries up and if the veggies are still to be cooked.
• once the veggies are cooked and the mix veg sabzi is done, then switch off the flame and add 3 tablespoons chopped coriander leaves. mix well. if using paneer, then add the paneer before you add the coriander leaves and simmer for a few seconds.
• you can also garnish mix veg gravy with fried paneer cubes. otherwise simply garnish with chopped coriander leaves.
• serve mix veg gravy hot with pooris, parathas, kulcha or chapatis.

• Mix 1 part (16gms) NutriBarn Keto Diabetic Weight Loss Flour with 1 part of water
  16 grams Nutribarn Keto Flour, 16 ml Water
• Add a pinch of salt and knead into a dough. Cover and set aside for 10 mins.
  Salt
• Use dry NutriBarn Keto Diabetic Weight Loss Flour for dusting when rolling the chapatis.
• For best results, add fresh cream or malai while kneading and roll the chapatis as thin as possible
  1/2 tsp fresh cream

Cooking Instructions

• Brew your favorite cup of black coffee or tea or use instant coffee with 240ml of water.
• Add 2 tablespoon of unsalted butter and 1 tablespoon of Cold Pressed Extra Vergin Coconut Oil into a deep container
• Add the hot brewed tea/coffee to the container
• Using a hand-mixie pulse the blender 2-3 times or till the time the water and fat is completely blended.
• Add you favorite sweetener or have it unsweetened. Consume hot.

• Grate the paneer or crumble it.
• Heat 1 tbsp of ghee/butter/oil in the pan and fry the onions and cumin seeds
• Add the ginger, garlic and green chilly and fry.
• Add in the tomatoes along with the tumeric, chilli powder, coriander powder and season
• Pour some water and cover and cook for 5-6 minutes
• Add the green peppers and paneer and season with salt.
• Add the cheese and cook for a further 3-4 minutes
• Finish with fresh coriander and a tablespoon of butter
• Serve

• Mix 1 part (16gms) NutriBarn Keto Diabetic Weight Loss Flour with 1 part of water
  16 grams Nutribarn Keto Flour, 16 ml Water
• Add a pinch of salt and knead into a dough. Cover and set aside for 10 mins.
  Salt
• Use dry NutriBarn Keto Diabetic Weight Loss Flour for dusting when rolling the chapatis.
• For best results, add fresh cream or malai while kneading and roll the chapatis as thin as possible
  1/2 tsp fresh cream