Cauliflower Paratta

Ingredients:

Wheat atta, made in to a dough not very loose but little tight.

For the filling:
Cauliflower blanched and grated 250 gms
Green chilli and ginger finely chopped or grated 2
heeng
salt

Mix the ingredients and keep aside.

Make katori out of the dough

Add a drop of ghee, red chilli powder and salt on the dough like this.

Smear it like this nicely, so that the dough has a taste and not remains bland.

Keep the filling on the katori.

Cover the katori like you do for parattas.

Roll out like a chappati using some dry atta.

Put on the hot tawa and cook one side for half a minute and turn around, smear ghee to the roasted side.

Gradually as it cooks turn around and add ghee on the other side. Turn twice thrice as much needed to cook both the sides well.

Cauliflower parattas are ready to taste!!!