finely grated, or steamed cabbage
ghee (clarified butter)
green chili peppers
(1/2 inch piece), minced
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 into lemon-sized balls.
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 griddle with ghee and place the paratha over it.
When the underside 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.