CAULIFLOWER (GOBI) PARATHA

Ingredients

Paratha dough

2 cups flour
1 tbsp. fat (oil or ghee)
Salt to taste
Water to knead

1 cup grated cauliflower

1 cup grated cabbage

1/2 tsp. ginger grated

6 green chillies crushed

1 tbsp. coriander leaves chopped

1/2 tsp. garam masala

2 tbsp. cornflour or plain flour

salt to taste

oil to shallow fry

Method

Dough

Mix all ingredients except water. Add a little at a time and form a soft pliable dough.
Keep for 30 minutes before using.
Always keep covered with a moist cloth, and see that the cloth is kept moist.
One paratha requires a pingpong ball sized lump of dough. Henceforth in this section 1 lump means this size.

Sprinkle some salt over grated cauliflower and cabbage.

After 5 minutes, press and remove all excess water.

Add all other ingredients and mix well, except oil.

Roll one lump of dough (refer introduction), place a tbsp. of mixture.

Roll paratha as shown in introduction.

Shallow fry as shown in introduction.

Serve hot with chilli garlic sauce or tamarind chutney.