Gobhi Parantha

Ingredients 

• 1 cup cauliflower, grated
• 1½ cups whole wheat flour
• Salt to taste
• 1 teaspoon oil
• 1 teaspoon red chilli powder
• ½ teaspoon chaat masala
• ½ teaspoon garam masala powder
• 2 tablespoons fresh coriander leaves, chopped
• 1 green chilli chopped
• Ghee for drizzling
• Pickle to serve
• Yogurt to serve

Method

1. Take cauliflower in a bowl, add salt and mix well. Set aside for 10-15 minutes.
2. Take whole wheat flour in another bowl, add salt and oil and mix well. Add sufficient water and knead into soft dough. Set aside for 10-15 minutes.
3. Transfer the grated cauliflower to a piece of muslin cloth and squeeze out excess moisture. Transfer into a bowl and add red chilli powder, chaat masala, garam masala powder, salt, coriander leaves and green chilli and mix well.
4. Divide the dough into equal portions and roll into balls. Spread each ball in your palm, place some cauliflower mixture in the centre, bring the edges together and press to seal. Dust some flour on the worktop, place the stuffed balls on it and roll out each ball into a thick disk.
5. Heat a non-stick tawa, keep the paranthas on it, one at a time, and roast till the underside is half done. Flip and drizzle some ghee on the surface. Flip again and drizzle some ghee on the other side too. Cook, turning sides, till both sides are evenly done and golden.
6. Transfer the paranthe onto serving plates and serve hot with pickle and yogurt.