Gobi Paratha

Directions

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.