Gobhi Paratha

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Ingredients: For Paratha : 2 cups whole wheat flour/atta 1/4 tsp salt water to knead the dough For Stuffing : 1 cup grated cauliflower 1 tsp grated ginger 1 to 2 chopped green chilli 1 1/2 tbsp chopped coriander leaves 1/2 tsp ajwain (optional) big pinch turmeric pwd 1/4 tsp cumin pwd 1/2 tsp coriander pwd salt to taste.

Method:
1 Add salt to the atta, combine, slowly add water to form a soft yet slightly firm dough. Cover with damp cloth and let it rest for 15-20 mts. Get the stuffing ready in the mean time. 2 Prepare stuffing by combining grated cauliflower, grated ginger, chopped green chillis, coriander leaves, coriander pwd, turmeric pwd, cumin pwd, pinch of salt and combine. Leave aside for a few mts. 3 Pinch a large lemon sized ball of dough and using your finger spread out to form a 3 inch diameter circle. Place some stuffing and take the edges of the dough and cover the stuffing. Prepare with rest of dough and leave aside for 2-3 mts. 4 Dust the working surface with some atta and roll out the stuffed dough to form 6 inch - 7 inch diameter circles. 5 Heat a iron tawa and once its hot, place a parantha and let it cook for a little less than a mt. Flip the parantha and let it cook for a little less than a mt. Once lighly browned spots appear, drizzle some oil or ghee and roast to a golden shade on both sides. Use a spatula to press the puffed areas as the paratha gets roasted.
Serve hot with any curry of your choice or yogurt or raita.
Serve : Serves 4-5.
Ready in 30 minutes.
Note :
I have blanched the cauliflower and dried out the florets prior to grating it for the parathas. Ensure the blanched cauliflower is completely dry before grating it. You can blanch 3-4 hours prior to preparation. You can alternately, grate raw cauliflower, sprinkle salt and leave for a few mts. Squeeze out the water completely, place on an absorbent paper to remove any trace of moisture and use it to prepare parathas.
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