Ingredients

• 4 cups - wheat flour
• 1/2 kg - cauliflower (finely grated)
• 4 - green chillies
• Handful of coriander leaves (finely chopped)
• 1.5 tsp - red chilli powder
• 1 tsp - cumin seeds
• 1/2 tsp - ajwain
• 7 tbsp - ghee
• Sufficient water to knead the dough
• Salt to taste

How to Make Gobi (Cauliflower) Paratha

• Make a semi-soft dough with wheat flour and salt. Cover and keep aside.
• Grate the gobi. Smear salt and mix well.
• Keep aside for 15 to 20 mins. Squeeze out the water completely.
• Add coriander leaves, green chillies, cumin seeds and red chilli powder to the cauliflower. Mix well.
• Divide the dough into equal portions.
• Roll out a portion into a small roti and apply a little ghee on it.
• Place about 1.5 tbsp of the gobi mixture in the centre of the roti.
• Gather the outer edges.
• Dip into flour and roll out into a slightly thick paratha.
• Roast on a pre-heated tawa on a medium flame till both sides are golden brown.
• Serve hot with plain curds or any raita.