Gobi Paratha

Gobi Paratha
Flour 3 cups (whole wheat)
Grated cauliflower or cabbage, grated 1½ cup
Coriander leaves,
finely sliced A handful Chilies, minced 3 nos.
Ginger, minced ½" piece
Mango powder 1 tbsp. Mint leaves,
sliced A few Chili powder As required Ghee 2 tbsps.
Salt To taste

Procedure
1. Mix together salt and flour and rub in ghee, then add enough water to make a stiff dough.Divide the dough in lemon-sized balls, then roll out each ball into a not too thin discor a chapati on a floured board.
2. Mix together the grated cauliflower, coriander leaves, chilies, minced ginger,mango powder, chili powder, mint leaves, salt and keep aside.
3. Spread the cauliflower mixture on one round chapati and cover with a another roundchapati and seal the edges.
4. Sprinkle a little dry flour on top, then roll the paratha to a thin round shape takingcare not to break it.
5. Grease a tava with ghee and place the paratha over it and when the base turns slightlygolden colour, apply ghee on the top and turn the paratha on the other side.
6. Press gently, keep turning the paratha and applying ghee until the paratha turnsgolden colour.
7. Serve hot with butter and a bowl of season curds.