Ingredients:
3 c Flour
1 1/2 c Finely grated cauliflower-OR- steamed
cabbage
2 tb Ghee
1 bn Sliced coriander leaves ("1 handful")
3 Green chilies -- minced
1 1/2" piece ginger -- minced
1 tb Mango powder
A few sliced mint leaves
Salt
Chili powder
Serves 1
Method:
Mix together salt and flour. Rub in ghee, then add
enough water to make a stiff dough. Mix together the
rest of the ingredients. Divide the dough in
lemon-sized balls. Then roll out eachch ball into a
not too thin disc or a chapati on a floured board.
Spread the cauliflower mixture on one round chapati
and cover with another round chapati. Seal the edges
nicely, sprinkle a little dry flour on top, then
roll out the paratha as thinly and as roundly as you
can, being careful not to break it. Grease a smoking
tava, apply ghee on the top and turn over. Press
gently and cover this side also with some ghee. Keep
turning n applying a little ghee until the paratha
turns golden coloured. Serve it piping hot with a
tablespoon of butter and a bowl of seasoned curds.