50 Indian Diabetes Breakfasts

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50 Indian Diabetes Breakfasts

Page 5


 1 ½ cups of wheat �our

 1 teaspoon oil

 salt according to taste.

For Stuf�ng:

 1 ½ cups grated cauli�ower

 2 teaspoons of oil

 2 teaspoons of cumin seeds

 ½ cup �nely chopped onions

 1 teaspoon of green chilies

 Salt to taste

 1/4 cup coriander

 Pure ghee for cooking.


1. To cook gobi paratha, make a semi-stiff dough. For stuf�ng, heat the pure ghee

in a pan and add cumin seeds, onions, and green chilies, cauli�ower.

2. Furthermore, add a little bit of water for cooking all the ingredients.

3. Then add coriander for freshness.

4. Mix well and the stuf�ng is ready to use.

5. Divide the dough into equal portions, then roll the portion into a roti. Place the

small amount of stuf�ng in the center and pull all the sides and combine them.

6. Flatten it and make a paratha. Cook it well from both sides on tawa until it turns

into golden brown color with the ghee for crispness.

1. It is rich in �ber which reduce cholesterol levels.

2. It retains Vitamin B1, which �ghts against free radicals that harm the body, and

prevent cancer

3. It retains phosphorus which improves bone health.

For Dough:

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