Gobi Paratha

1. Mixi together salt and flour.
2. Rub in ghee, then add enough water to make a stiff dough.
3. Mix together the rest of the ingredients.
4. Divide the dough in lemon-sized balls.
5. Then roll out each ball into a not too thin disc or a chapati on a floured board.
6. Spread the cauliflower mixture on one round chapati and cover with another round chapati.
7. 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. Greasei a smoking tava or a girdle [Uhhh.
8. I think they mean a "griddle" -KM] 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.
9. Press gently and cover this side also with some ghee.
10. Keep turning and applying a little ghee until the paratha turns golden coloured.
11. Serve it piping hot with a tablespoon of butter and a bowl of seasoned curds.
12. Source: Cooking the Punjabi way -- by Aroona Reejhsinghani.