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Ingredients
- 3 c. Flour
- 1 1/2 c. Finely grated cauliflower Or possibly- steamed cabbage
- 2 Tbsp. Ghee
- 1 bn Sliced coriander leaves ("1 handful")
- 3 x Green chilies, chopped
- 1 x 1/2" piece ginger, chopped
- 1 Tbsp. Mango pwdr A few sliced mint leaves Salt Chili pwdr
Directions
- Mix together salt and flour. Rub in ghee, then add in sufficient water to make a stiff dough. Mix together the rest of the ingredients.
- Divide the dough in lemon-sized balls. Then roll out each ball into a not too thin disc or possibly a chapati on a floured board. Spread the cauliflower mix 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 or possibly a girdle [Uhhh...I think they mean a "griddle" -KM] with ghee and place the paratha over it. When the undersize [sic] turns a little golden brown coloured, apply ghee on the top and turn over. Press gently and cover this side also with some ghee. Keep turning and applying a little ghee till the paratha turns golden brown coloured. Serve it piping warm with a Tbsp. of butter and a bowl of seasoned curds.
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