Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          flour
   1 1/2  cups          finely grated cauliflower -- (or)
                        steamed cabbage
   2      tablespoons   ghee
   1      bunch         sliced coriander leaves
   3                    green chiles -- minced
   1      piece         ginger -- (1/2 inch), minced
   1      tablespoon    mango powder
                        few sliced mint leaves
                        salt
                        chile powder

Preparation:

Mix together salt and flour. Rub in ghee, then add enough water to make a stiff dough. Mix together the rest of the ingredients. Divide the dough in lemon-sized balls. Then roll out each ball into a not too thin disc or a chapati on a floured board. Spread the cauliflower mixture on one round chapati and cover with another round chapati. Seal the edges nicely, sprinkle a little dry flour on top, then roll out the paratha as thinly and as roundly as you can, being careful not to break it. Grease a smoking tava or a griddle with ghee and place the paratha over it. When the undersize [sic] turns a little golden colored, apply ghee on the top and turn over. Press gently and cover this side also with some ghee. Keep turning and applying a little ghee until the paratha turns golden colored. Serve it piping hot with a tablespoon of butter and a bowl of seasoned curds.