Gobi Paratha

• 3 cups flour, all-purpose
• 1 1/2 cups cauliflower florets finely grated, or steamed cabbage
• 2 tablespoons ghee (clarified butter)
• 1 bunch cilantro sliced
• 3 each green chili peppers minced
• 1 x ginger (1/2 inch piece), minced
• 1 tablespoon mango powder
• 1 x mint leaves sliced
• 1 x salt
• 1 x chili powder

1. Mix together salt and flour.
2. Rub in ghee, then add enough water to make a stiff dough.
3. Mix together the rest of the ingredients.
4. Divide the dough into lemon-sized balls.
5. Roll out each ball into a not too thin disc or a chapati on a floured board.
6. Spread the cauliflower mixture on one round chapati and cover with another round chapati.
7. 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.
8. Grease a smoking tava or a griddle with ghee and place the paratha over it.
9. When the underside turns a little golden coloured, apply ghee on the top and turn over.
10. Press gently and cover this side also with some ghee.
11. Keep turning and applying a little ghee until the paratha turns golden coloured.
12. Serve it piping hot with a tablespoon of butter and a bowl of seasoned curds.

flour, cauliflower, ghee, cilantro, green chili peppers, ginger, mango powder, mint, salt, chili powder

Taken from recipeland.com/recipe/v/gobi-paratha-40345 (may not work)