Gobi Parantha

Preparation Time : 1/2 hour
Cooking Time : 1/2 hour
Servings : 4

Ingredients:
Whole wheat flour (atta)     3 cups + for dusting
Salt     to taste
Ghee     to shallow fry+ tablespoons
Cauliflower     1 medium
Fresh mint leaves     a few
Fresh coriander leaves bunch     1/2 medium
Green chilli     3
Ginger     1/2 1/2 inch pieces
Dry mango powder (amchur)     1 tablespoons
Red chilli     1/2 teaspoon

Method:

• Mix together salt and flour and rub in two tablespoons of ghee, then add enough water to make a stiff dough.
• Keep covered for fifteen to twenty minutes. Wash and grate cauliflower. Clean, wash and finely chop coriander leaves and mint leaves.
• Remove stems, wash and crush green chillies. Peel, wash and grate ginger. Mix these ingredients together adding amchur, salt to taste and red chilli powder.
• Divide dough in lemon-sized balls, roll out each ball into a medium thick chapati using flour for dusting.
• Spread the cauliflower mixture on half of one chapati and cover with the other half and seal the edges.
• Sprinkle a little flour on top, and roll the semi-circle a little taking care not to break it. Alternatively, pat with fingers.
• Heat a tawa and cook the parantha on both sides. Shallow fry to golden brown using a little ghee.
• Serve hot with butter and a bowl of raita.