Punjabi Gobi Parathas (Spiced Cauliflower Stuffed Flatbreads)

Instructions

1. Add chapati flour to food processor with the dough mixing attachment
2. Add 2 tbsp oil and gradually add water to form a dough. It should not be too sticky or crumbly
3. Place dough in a bowl, cover with cling film and refrigerate for 30 mins which helps the dough absorb the water and keeps it soft
4. Drain any excess water from the FullGreen cauliflower packet and dry on a kitchen towel well
5. Place cauliflower in a bowl with red onions, coriander, green chillies, salt, amchur powder, garam masala, and sugar.  Mix well with hands
6. Once you are really to make the parathas, flour the rolling area, take a fist full amount of dough and roll out into an 8” circle
7. Place a spoon of filling inside and roll up like a dumpling
8. Flip over and sprinkle more flour on top and roll out again carefully in a circular shape
9. Put a tbsp of oil into a pan on medium-high heat
10. Cook paratha until golden on one side and then flip
11. Remove on top a plate and smear with a teaspoon of butter
12. Repeat with all parathas, stack them on top of each other to keep them soft
13. Serve hot with plain yoghurt