Cauliflower Paratha

For the filling:

1.Shredded Cauliflower(food processor works great) – 1.5 cup
2.Ginger shredded – 1 tbsp
3.Coriander powder – 1 tsp
4.Green chillies, finely chopped – 1 tsp
5.Salt – 1 tsp
Dough:

1.1.5 cups whole wheat flour
2.0.5 cups warm water
3.1 tsp olive oil
4.1/2 tsp salt
5.Butter/Ghee – at room temperature for making paratas
Method
1.Make sure all moisture is squeezed out from the shredded cauliflower. Mix salt, ginger, chillies and coriander powder to it. Keep aside.
2.In a bowl, mix whole wheat flour and water. Knead for 4 mins and then add salt and olive oil. After incorporating the oil well, cover the dough with moist cloth and set aside for 15 mins. The consistency of the dough should be similar to that of roti dough. The dough should be mildly sticky to allow for easy rolling.
3.To make parathas
1.Take a ball of dough (about 2.5 inches in diameter) and roll out into a little roti; thickness about 1/3 inch.
2.Brush ghee or butter and place 1 tbsp of the filling. Bring all ends of the roti together, make a potli (bag) like so, thus sealing the bag.
3.Dust the rolling surface with flour and roll the filled ball of roti into thickness of 4-5 mm.
4.Heat a cast iron pan and add a little butter/ghee.
5.Place the paratha and cook for about 30 secs.
6.Flip the paratha, brush butter and cook this side for about 30 –40 secs or until well done.
7.Repeat steps 1 through 6 until you exhaust all your dough.
8.Serve with yoghurt.