Gobhi Paratha with Raita

Ingredients(for 2 parathas with 1/2 cup raita per person)

• 1 cup Whole wheat atta (gehun ka atta)
• 1.5 cups Cauliflower florets (gobhi, finely grated)
• 1 Green chili (finely chopped (hari mirch)) - optional
• 1/2 inch piece Ginger (grated (adrak))
• 2 tbsp Fresh coriander leaves (finely chopped (dhaniya))
• 1/2 tsp Carom seeds (ajwain)
• 1/4 tsp Red chili powder (lal mirch) - optional
• to taste Salt (namak)
• 1 cup Low-fat curd (dahi, for raita)
• 1/4 cup Cucumber (grated (kheera), for raita)
• 1/2 tsp Roasted cumin powder (bhuna jeera, for raita)
• 1-2 tsp Ghee or oil (for roasting paratha (use less for health))

Instructions

1. 1

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

   10 minutes

   Use lukewarm water for softer parathas.

2. 2

   Meanwhile, grate cauliflower and squeeze out excess moisture. Mix with green chili, ginger, coriander, ajwain, red chili powder, and salt.

   5 minutes

   Remove as much water as possible to prevent the stuffing from becoming soggy.

3. 3

   Divide the dough and stuffing into equal portions. Roll out a small dough ball, place stuffing in the center, and seal edges. Flatten gently.

   3 minutes

   Dust with dry atta to avoid sticking while rolling.

4. 4

   Carefully roll the stuffed ball into a 6-inch disc, ensuring the filling is evenly spread and doesn’t tear the dough.

   2 minutes

   Apply gentle, even pressure to avoid breaking the paratha.