Gobi Paratha

🔥 Prep

• Rinse 200 g cauliflower florets, pat dry, then grate using a box grater to obtain about 1.5 cups grated cauliflower.
• Finely chop 2 green chillies (remove seeds if less heat desired).
• Grate 1 tsp ginger (about a small piece).
• Measure 0.5 tsp carom seeds (ajwain).
• Sift 300 g wheat flour into a large bowl.
• Measure 140 ml lukewarm water and keep aside.
• Melt 1 tbsp ghee (from the 3 tbsp total) to be incorporated into dough; keep remaining 2 tbsp ghee for cooking.
• Measure 1 tsp salt.

🔥 Cook

• 1. In a mixing bowl, combine the sifted 300 g wheat flour, 1 tsp salt, and 0.5 tsp carom seeds; mix well.
• 2. Add the melted 1 tbsp ghee to the flour mixture and rub with fingertips until it resembles coarse crumbs.
• 3. Gradually pour in 140 ml lukewarm water while stirring, then knead into a smooth, soft dough; cover with a damp cloth and let rest for 15 minutes.
• 4. While dough rests, heat a skillet over medium heat and add 1 tsp ghee; sauté the grated cauliflower, chopped green chillies, and grated ginger for 3–4 minutes until moisture evaporates and mixture is fragrant; remove from heat and let cool slightly.
• 5. Divide the rested dough into 6 equal balls (about 50 g each) and each cauliflower filling into 6 portions.
• 6. Flatten a dough ball between palms, place a portion of filling in the center, gather edges to seal, and gently roll into a ball again.
• 7. Dust the stuffed ball with dry flour and roll out gently into a 6‑inch diameter circle, ensuring the filling does not spill; roll to medium thickness (~2‑3 mm).
• 8. Heat a tawa or non‑stick skillet over medium‑high heat until hot (a few drops of water should sizzle and evaporate instantly).
• 9. Place the rolled paratha on the hot tawa; cook for ≈45 seconds until small bubbles appear, then flip.
• 10. Spread ½ tsp ghee over the cooked side, flip again after ≈30 seconds, and spread another ½ tsp ghee on the other side.
• 11. Press lightly with a spatula and cook each side for ≈1 minute until golden brown spots appear; adjust heat to medium if browning too fast.
• 12. Remove the paratha from tawa, keep warm, and repeat with remaining dough balls.

🔥 Serve

• Serve hot gobi parathas with a dollop of plain yogurt or raita.
• Accompany with pickled onions, lemon wedges, and a side of fresh coriander chutney.
• Pair with a hot cup of masala chai for a complete North‑Indian breakfast.