Gobi Parantha

Ingredients For dough

Ingredients for filling

Method

In a large pan take dough and add salt to it kneed it adding water to it. Dough should not be too soft or too hard to roll. Just as you make for regular chapatti.

In a bowl grate cauliflower florets add green chillies, coriander leaves, salt, ajwain and mango/ pomegranate powder and mix it well.

Make a ping pong size ball and roll it 4 inches and put a tablespoon of cauliflower mixture on to it and close it to ball carefully pulling it from 4 to 5 corners of the rolled dough.

Dust it with flour and roll it 8 to 9 inches.

Heat tava or griddle and cook parantha from both sides at medium flame. Rub oil to both sides and cook it for another few seconds

Cook all the paranthas following the same step.

Serve parantha with yogurt, butter and pickles.