Yield: 1 batch
| Measure | Ingredient |
|---|---|
| 3 cups | Flour |
| 1½ cup | Finely grated cauliflower OR- steamed cabbage |
| 2 tablespoons | Ghee |
| 1 bunch | Sliced coriander leaves ("1 handful") |
| 3 | Green chilies; minced |
| 1 each | 1/2" piece ginger; minced |
| 1 tablespoon | Mango powder |
| A few sliced mint leaves | |
| Salt | |
| Chili 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 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 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 until the paratha turns golden coloured. Serve it piping hot with a tablespoon of butter and a bowl of seasoned curds.
Source: Cooking the Punjabi way -- by Aroona Reejhsinghani Typed for you by Karen Mintzias