Gobi paratha (indian bread with spicy cauliflower filling)

Ingredients

For the filling:

• Cauliflower - 1 medium sized minced
• Ginger - 1 tbsp grated
• Chilly powder - 1 tsp
• Turmeric powder - 1/2 tsp
• Coriander powder - 1/2 tsp
• Amchur powder or dry mango powder - 1/2 tsp
• Ajwain - 1/2 tsp
• Cilantro leaves chopped - 1/4 cup
• Mint leaves chopped - 1 tbsp
• Green chilly as per need
• Oil - 1 tbsp
• Salt

For the dough:

• Wheat flour/atta - 2 cups
• Water - a needed
• Salt a per taste

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Preparation

• Mix wheat flour, salt and water and knead well to get a soft and pliable dough.
• Heat oil in a wok and add ajwain seed. Wait for it to crackle.
  Now add ginger and sauté till the raw smell is off, now thrown in some chopped green chillies and mix well.
  Tip in the minced cauliflower, all the powders and salt and then cover and cook for a minute or 2.
  
  Add chopped cilantro and mint leaves and stir well.
  Now cook without the lid , stirring constantly till the cauliflower gets cooked well. This will take just a few minutes as the cauliflower gets cooked quite fast.
  Remove from flame and leave to cool before filling the dough.
• Make lemon sized balls out of the dough and flatten it out using a rolling pin. Fill it up with a tablespoon of cauliflower masala and then carefully seal it up with the dough and remake a ball out of the flattened dough.
• Roll out the dough carefully to make 1/2 inch thick disc.
  Meanwhile heat a pan. Place the paratha carefully on it a cook on either sides till it turns golden brown.
  Repeat with the rest of the dough and masala.
  Remember to keep the parathas warm till serving time.
  
  Serve with a blob of butter along with some raita/ yogurt and pickle or with any side dish of choice.
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