Ingredients
|
Quantity
|
Flour
|
3 cups
|
Finely grated cauliflower or steamed cabbage
|
1 ½ cups
|
Ghee
|
2 tbsp
|
Sliced coriander leaves
|
1 bunch
|
Green chillies – minced
|
3
|
Ginger ½’ – minced
|
1 piece
|
Mango powder
|
1 tbsp
|
Mint leaves
|
few
leaves
|
Salt
|
|
Chilli powder
|
|
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 each 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 or a griddle with
ghee and place the paratha over it. When the undersize [sic] turns a little
golden colored, 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 until
the paratha turns golden colored.