6-7 florets gobhi (cauliflower) grated
3 Table spoons finely chopped hara dhania (coriander leaves)
1 Hari mirch finely chopped (green chilli)
Salt to taste
3 Cups aata
Add pinch of salt and 1 table spoon oil to aata and mix well.
Knead a soft flour adding little water at a time.
Mix gobhi hara dhania and mirch.
Divide the filling into 5 parts.
Divide the dough into 5 parts and make balls.
Add salt only to 1 part of filling.
Make a bowl shape of the ball, smear little oil on the inner side, fill the stuffing and
Lightly roll out thick paratha and cook on tawa.
When both sides are nicely cooked on low flame, smear oil on both sides and make crisp paratha.
Now for every paratha add salt separately just before filling so that the filling does not become wet.
Serve paratha with pudine ki chutney, dahi (curd), ketchup, achar (pickle).