Cooking time : 20 min. Serving : 2
Flour 3 Cups
Grated Cauliflower 1 1/2 Cups
Ghee 2 tbsp.
Green chilies 3 Smashed
Mango powder 1 tbsp.
Mint leaves 2
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 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 with ghee and place the paratha over it. When the under-size 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. Serve it piping
hot with a tbsp. of butter and a bowl of seasoned curds.
---Aroona Reejhsinghani .