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Cauliflower, Honey Parantas:

Ingredients

Filling:

• 4 cups finely chopped cauliflower
• 1 tablespoon salt
• 1 tablespoon powdered mango
• 1 tablespoon coriander
• 1/4 cup chopped chives
• 1/4 cup chopped cilantro
• 1/3 cup oil
• 15 garlic cloves thinly sliced
• 1/2 cup liquid honey

Method

Mix chives, cilantro, mango powder, salt and coriander to finely chopped cauliflower; set aside. Saute oil and garlic on medium heat till golden. Remove from heat and add honey. Place back onto the stove and cook for another 4 min., be sure to stir and not allow to burn. Set asided to cool to warm, then mix with cauliflower mixer. Cover with plastic wrap and set aside. To start dough, mix together (using your hands) 3 cups of Atta flour and oil. Add water and knead in bowl till all lumps are removed. If dough is to sticky add some spray oil to hands. Spray the top of dough with spray oil. Cover with plastic wrap and place into the refrigerator for an hour. Take a large pot with a lid and place a dish cloth on the bottom and then add some foil. This is where your going to keep them warm after cooking. After the dough has sat for an hour, place the remaining flour on a large plate. Take a little of that flour and sprinkle on a flat surface. Remove dough from bowl and sprinkle a little more flour on top. Take a pastry scrapper and cut into 12 pieces. Heat your griddle or cast iron fry pan allow to get good and hot. Spray some Pam or ghee on top. Take a piece of dough and roll into a ball. Place onto a floured surface and sprinkle more flour on to. Roll out into a 5-6 inch circle. Spoon on a heaping tablespoon of cauliflower into the middle. Bring up the sides of the dough and pinch closed. Using your hands pat the dough back into a 5-6 inch circle and place on the hot grill. Spray the top with some oil or ghee. Allow to cook for 4 minutes then flip and continue to cook. You want the Parantas to have a golden color. Place into the pot and cover. Repeat with each piece.