1 cauliflower, shreded 1 cup wheat flour 1 tsp ginger shreded 1 onion, chopped 2 green chilies, chopped 1 tsp chili powder 1 tsp garam masala 1 bunch chopped cilantro 2 tbsp oil Salt to taste 1 tsp red pepper powder
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. place the paratha on the tava. turn over till get golder brown. apply oil on the both sides of paratha. Press gently. Keep turning until the paratha turns golden coloured. Serve it piping hot with a tablespoon of butter and a bowl of seasoned curds.