Gobhi Ka Paratha

INGREIDIENTS
Dough as in an ordinary roti-made from 2 cups whole wheat flour
1/2 cup ghee
For the Filling
2 cups grated cauliflower
2 Tbsp chopped coriander leaves
1 tsp finely chopped ginger
1 tsp finely chopped green chillies (or according to taste)
1 Tbsp salt
1 Tbsp lemon juice
METHOD
Break the dough into small pieces, shape into round balls and flatten.
Pinch the edges to form a cup, and place some gobhi mixture in the centre.
Wet the edges and bring together to enclose the filling. Pinch to seal.
Roll out this stuffed ball to smoothen, dip in dry flour and roll out as thinly as you can without tearing, like you roll a chapati, being careful not to tear it.
Heat the tawa till very hot, lower the heat and place one parantha over it.
When the edges start lifting, take some ghee and make a trail along the outer edge of the parantha, and some on the surface.
Brown on both sides and serve.