Guest Author - vandana trivedi

Ingredients:

For Dough
2 cups whole wheat flour
1/2 cup Gram flour

for stuffing
1 cup grated cauliflower
1 cup grated cabbage
1/2 tsp. ginger grated
6 green chillies crushed
1 tbsp. coriander leaves chopped
1/2 tsp. garam masala
2 tbsp. cornflour or plain flour
salt to taste

oil to shallow fry

Method:

Mix the wheat flour and gram flour together and make a soft dough. Keep aside for 15 minutes. Sprinkle some salt over grated cauliflower and cabbage this will release the excess water. After 5 minutes, press and remove all excess water. Mix well with all other ingredients, except oil.
Divide the dough in to equal sized balls. Take one ball at a time roll into a
thick round shape about 4" in diameter., put a tbsp. of mixture. Brings the
ends to the center from 4 or 5 points. Overlap ends so they do not leave an
opening. Press gently, dust with dry flour, and roll them with a rolling pin to approximately six-inch diameter.
Heat a griddle, place parantha on it and cook on moderate heat for three minutes. Turn it and pour half a tablespoon of oil or butter, spread it on
parantha and shallow fry over low heat. Turn it and again pour half a
tablespoon of oil or butter on other side. Cook on low heat till golden brown.
Serve hot with plain yogurt, any kind of raita or pickles.