Gobhi Paratha with Ghee

Ingredients(for 2 medium parathas per person)

• 1 cup Whole wheat atta (flour) (gehun ka atta)
• 1.5 cups Cauliflower (grated gobhi)
• 1-2 Green chillies (finely chopped, hari mirch) - optional
• 2 tbsp Fresh coriander leaves (finely chopped, dhania)
• 1/2 tsp Ajwain (carom seeds) (for digestion)
• 1/2 tsp Red chilli powder (lal mirch) - optional
• 1/4 tsp Turmeric powder (haldi)
• 1/2 tsp Garam masala
• to taste Salt (namak)
• 2 tsp Ghee (for cooking and serving)
• as needed Water (for kneading dough)

Instructions

1. 1

   Prepare the dough by mixing whole wheat atta with a pinch of salt and enough water to form a soft, pliable dough. Cover with a damp cloth and rest for 10 minutes.

   10 minutes

   Add water gradually to avoid a sticky dough; a soft dough yields softer parathas.

2. 2

   For the filling, squeeze excess water from the grated gobhi. In a bowl, combine gobhi, green chillies, coriander, ajwain, turmeric, red chilli powder, garam masala, and salt.

   5 minutes

   Removing excess moisture from cauliflower prevents the paratha from tearing during rolling.

3. 3

   Divide the dough into equal balls. Roll one ball into a small disc, place a portion of the gobhi filling in the center, and gather the edges to seal.

   3 minutes

   Seal well to prevent the filling from leaking out while rolling.

4. 4

   Gently roll the stuffed ball into a paratha about 6 inches in diameter, dusting with dry atta as needed.

   2 minutes

   Roll with light hands to keep the filling evenly distributed.