• For Dough:
• 4 cups whole wheat flour
• 3 cups cold water
• 3/4 cup ghee or clarified butter
• For Filling:
• 2 tbsp ghee or clarified butter
• 1 tbsp ginger,finely chopped
• 1 tsp garlic,finely chopped
• 1/2 cup onions,finely chopped
• 1/4 tsp turmeric powder
• 1/8 tsp hot chili peppers
• 1 medium cauliflower florets trimmed, and coarsely chopped
• 1 tbsp hot green peppers, finely chopped
• 1 tsp ground cumin
• 1 tsp salt
• 8 tbsp ghee or clarified butter

For Dough:
In a small bowl, combine the whole-wheat flour and 1/4 cup of the ghee.

With your fingertips rub the flour and fat together until they look like flakes of coarse meal.

Pour 1 cup of water over the mixture all at once, knead together vigorously, and gather the dough into a compact ball.

If the dough crumbles, add up to 2 cups more water, 1/4 cup at a time, until the particles adhere.

On a lightly floured surface, knead the dough by folding it end to end, then pressing it down and pushing it forward several times with the heel of your hand.

Repeat for 7 or 8 minutes, until the dough is smooth and elastic.
Again gather it into a ball.

Place the dough in a bowl, drape a kitchen towel over the top, and let it rest at room temperature for at least 30 minutes before rolling it.

For Filling:
Meanwhile, in a heavy 10 to 12-inch skillet, heat 2 tbsp of ghee over high heat until a drop of water flicked into it splutters instantly.

Stir in the ginger and garlic, then the onions.
Lower the heat to moderate and, stirring constantly, fry the mixture for 7 or 8 minutes, until the onions are soft and golden brown.

Stir in the turmeric, red pepper, cauliflower, chili, cumin and salt.

Reduce the heat to low, cover tightly and cook for 10 minutes, or until the cauliflower is tender but still slightly resistant to the bite.

To make the parathas:
Divide the cauliflower mixture into 9 equal portions.
Divide the dough also into 9 portions and drape a dampened kitchen towel over them to keep the dough moist.

One at a time, on a lightly floured surface, roll a ball of dough into a round about 5 inches in diameter.

Place a portion of the filling mixture in the
center of the round and fold the edges over it,
pressing them together to enclose the filling
securely.

Pat the filled paratha flat with your hands, then
gently roll it again to make a round about 5
inches in diameter.

As you shape and fill the parathas, set them
aside, covered with a dampened kitchen towel to
keep them from drying out.

Heat an ungreased 10 to 12-inch skillet with a non
stick finish or a well-seasoned cast-iron skillet
or griddle until it is hot enough for a drop of
water flicked into it to splutter instantly.

Place one of the parathas in the pan and, moving
it about constantly with your fingers or the edge
of a metal spatula, cook for a minute or so.

With a wide spatula, turn the paratha over and
brush about a tsp of the ghee on the top.

Cook for 2 minutes, then turn it over, spread with
another teaspoon of ghee and cook for 1 minute.

Turning frequently, continue to cook until the
paratha is brown on both sides.
Serve hot with mint chutney or fresh curd.

by Pak101.com (few years ago!) / 1314 views