Indian Stuffed Cauliflower Chappati (Gobi Ka Paratha)

• 1 cup whole wheat flour
• 1/2 cup water
• 2 cups cauliflower shredded
• 1 onion, finely diced
• 1 teaspoon chaat masala
• 1/2 green chilli
• 1 teaspoon mango powder
• pinch chilli powder
• handful chopped cilantro
• 1 teaspoon sea salt
• 4 tablespoons olive oil

1. Place the flour in a mixing bowl. Add the water gradually. Combine the flour and water to make a sticky dough. Grease your hands slightly with oil and knead the dough until it becomes elastic and soft. It should not be too sticky or too hard. To check, press the dough with your fingers-it should spring back if it is the right consitency. Cover the dough with a towel.
2. To prepare the stuffing, mix together the remaining ingredients in the bowl, adding the salt right at the end (this to prevent any excess water forming- moisture is the enemy in preparing stuffed parathas!)
3. Divide the stuffing into four portions.
4. Now heat a non stick frying pan or tava on high heat. Once the pan is hot, reduce to medium heat whilst you prepare the paratha.
5. On a floured surface, shape the dough in to 6 round balls.
6. Dip the ball in the flour and with a rolling pin, begin to roll so it becomes the size of a tea saucer.
7. Place one portion of the stuffing in the centre of the chappati and join together all of the edges of the chappati so that they meet in the middle and press it down.
8. Dip the stuffed ball in the flour.rnTake a clean plastic bag and lay it on the work surface. Begin to roll the stuffed ball on the plastic bag (this prevents the paratha from sticking to the surface).rnRoll gently until it is 7-8? in diameter. See photo.
9. Increase heat of frying pan to high.rnCarefully pick up the paratha and flip from hand to hand to get rid of any excess flour.
10. Place it on the frying pan. When it changes colour and small bubbles begin to appear turn it over and cook the other side. Brush the surface with a little oil and turn it over. Let it cook for about 30 seconds. Now repeat for the other side until your paratha is golden and crispy.
11. Maka the rest of the paratha using the same process. Keep them wrapped in a towel or foil.
12. You're done! Best served hot with chilled yoghurt and pickle.

whole wheat flour, water, cauliflower, onion, chaat masala, green chilli, mango powder, chilli powder, handful, salt, olive oil

Taken from food52.com/recipes/5803-indian-stuffed-cauliflower-chappati-gobi-ka-paratha (may not work)