Gobi Paratha   3 cup flour 1 1/2 cup finely grated cauliflower or- steam; ed cabbage 2 tablespoon ghee 1 bunch sliced coriander leaves (1 handful; ) 3 green chilies; minced 1 each 1/2 piece ginger; minced 1 tablespoon mango powder 1 a few sliced mint leaves 1 salt 1 chili powder 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 coloured, 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 coloured. Serve it piping hot with a tablespoon of butter and a bowl of seasoned curds.