Preparation steps 1 Mix the flour and a pinch of salt in a mixing bowl. 2 Pour in the lukewarm water gradually, mixing with your fingertips. 3 Knead the dough for 8 min until soft and smooth. 4 Cover the dough with a damp cloth and leave it to rest for 30 min. 5 Cut the cauliflower into small, evenly sized florets. 6 Rinse the florets. 7 Dry the florets carefully in a clean tea towel. 8 Peel the potatoes. 9 Cut the potatoes into 2 cm cubes. 10 Finely chop the onion. 11 Mince the garlic. 12 Grate the ginger. 13 Finely slice the chilli. 14 Finely chop the tomatoes. 15 Heat the oil in a large sauté pan over medium heat. 16 Let the cumin sizzle for 30 seconds. 17 Add the onion and cook for 5 min until softened. 18 Add the garlic, ginger and chilli and cook for 1 min, stirring. 19 Add the turmeric and paprika and stir for 30 seconds. 20 Add the potatoes and toss them to coat in the spices. 21 Brown the potatoes for 5 min, stirring. 22 Add the cauliflower and salt and toss gently. 23 Cover and cook for 15 min over low heat, stirring gently from time to time without adding any water. 24 Add the tomatoes and cook for 8 min uncovered until the vegetables are tender and lightly charred. 25 Sprinkle with the garam masala and toss gently. 26 Divide the chapati dough into balls the size of an apricot. 27 Dust each ball with flour. 28 Roll each ball out into a thin 18 cm disc. 29 Heat a frying pan over high heat without fat. 30 Cook a chapati for about 1 min until bubbles appear. 31 Turn the chapati over and cook for 1 min. 32 Press the edges with a folded tea towel to make the chapati puff up. 33 Brush the chapati with butter. 34 Keep the chapatis warm, stacked under a tea towel, while you cook the others in the same way. 35 Squeeze the lemon over the aloo gobi. 36 Chop the coriander. 37 Scatter the coriander over the aloo gobi. 38 Serve the aloo gobi with the warm chapatis. 