Gobhi Paratha

Ingredients(for 2 medium parathas per person)

• 1 cup Whole wheat flour (atta)
• 1.5 cups Cauliflower (finely grated, gobhi)
• 1 Green chilli (finely chopped, hari mirch)
• 1 inch Ginger (grated, adrak)
• 2 tbsp Coriander leaves (finely chopped, dhania)
• 1/2 tsp Carom seeds (ajwain)
• 1/2 tsp Red chilli powder (lal mirch)
• 1/4 tsp Turmeric powder (haldi)
• to taste Salt (namak)
• 2 tsp Ghee or oil (for roasting) - optional
• as needed Water (for kneading dough)

Instructions

1. 1

   In a large bowl, combine whole wheat flour (atta) with a pinch of salt. Gradually add water and knead into a soft, smooth dough. Cover and let it rest while you prepare the filling.

   5 minutes

   Resting the dough helps it become more pliable and easier to roll.

2. 2

   Finely grate the cauliflower (gobhi) and squeeze out any excess moisture. Transfer to a mixing bowl.

   3 minutes

   Squeezing out water prevents the filling from making the paratha soggy.

3. 3

   Add chopped green chilli, ginger, coriander leaves, carom seeds (ajwain), red chilli powder, turmeric powder, and salt to the grated cauliflower. Mix well to combine all the spices evenly.

   2 minutes

   Mix just before filling to avoid the gobhi releasing too much water.

4. 4

   Divide the dough into equal-sized balls. Roll out each ball into a small disc. Place a generous spoonful of gobhi mixture in the center, gather the edges, and seal tightly.

   4 minutes

   Seal well to prevent the filling from spilling during rolling.