Gobi Ka Paratha - cooking recipe

Ingredients

4 cups wheat flour
225 g cauliflower
2 small onions, finely chopped
4 tablespoons coriander leaves, finely chopped
1 green chili, de-seeded and chopped
1/2 inch ginger, chopped
2 tablespoons lime juice
2 tablespoons margarine or 2 tablespoons oil
water (for kneading)
ghee (for shallow frying) or oil (for shallow frying)
2 teaspoons salt

Preparation

Clean, wash and grate cauliflower.
Place in a bowl and pour hot water.
Leave for 5 minutes.
Drain.
Squeeze the water out.
Add lime juice, chilli, 1 tsp salt, corriander, onions and ginger.
Mix well.
Divide into 12 parts.
Sift wheat flour with 1 tsp salt.
Rub in margarine.
Slowly add water and make a soft dough.
Cover with a damp cloth.
Keep aside for 20 minutes.
Knead the dough again.
Divide into 12 round balls.
Roll out each into a round disc of 4\" diameter.
Place 1 portion of cauliflower mixture on each disc.
Close up bringing the sides together carefully, shape into ball again.
Place each ball on a floured board and roll out into 5\" diameter.
Smear with ghee or oil, one at a time.
Shallow fry on a hot griddle until both sides are golden-brown in colour.