Flour  3 cups
  Grated cauliflower or cabbage, grated 
  1½ cup
 Coriander leaves, finely sliced 
 Chilies, minced  3 nos.
 Ginger, minced 30gms
 Amature  powder 1 tbsp.
 Chili powder 
 Ghee 2 tbsps.
 Salt To taste

Gobi Paratha Preperation:

 1. Mix together salt and flour and rub in ghee, then add enough water to make a
     stiff dough. Divide the dough in equal balls, then roll out each ball into a not too thin disc or a chapati 
 2. Mix together the grated cauliflower, coriander leaves, chilies, minced ginger,
     amature(mango )powder, chili powder, salt
 3. Spread the cauliflower mixture on one round paratha and cover with a another roundparatha and seal the edges.
 4. Sprinkle a little dry flour on top, thenlay  the paratha to a thin round shape
     taking care not to break it.
 5. Grease a tava with ghee and place the paratha over it and when the base turns                                                                6. keep turning the paratha and applying ghee until the paratha turns golden colour.