3 c Flour
1 1/2 c Finely grated cauliflower
-OR- steamed cabbage 2 tb Ghee
1 bn Sliced coriander leaves
– (“1 handful”) 3 Green chilies; minced
1 ea 1/2″ piece ginger; minced
1 tb 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