|Cauliflower||2 Cup (32 tbs)|
|Whole wheat flour||4 Cup (64 tbs)|
|Coriander leaves||1⁄2 Cup (8 tbs)|
|Red chili powder||1 Teaspoon|
|Garam masala powder||1 Teaspoon|
|Butter/Oil||2 Cup (32 tbs) (For Frying)|
Knead whole wheat flour to make pliable dough.
Mix green chillies, coriander leaves, ginger, grated cauliflower, chilli powder, ajwain, garam masala powder and salt to make a filling for paranthas.
Take two chapattis.
Put the filling on one chapatti and seal it with the second one.
Pre heat oven/tawa.
Pour 1/2 tbsp oil or butter.
Spread the hot butter/oil over parantha.
Fry on low heat.
Turn the parantha.
Pour oil/butter on the other side also.
Cook the parantha on low heat until golden brown.