Ingredients:
• 4 cups – Wheat flour
• 1/2 kg – Cauliflower (finely grated)
• 4 – Green chillies
• Handful of Coriander leaves (finely chopped)
• 1.5 tsp – Red Chilli powder
• 1 tsp – Cumin seeds
• 1/2 tsp – ajwain
• 7 tbsp – Ghee
• Sufficient water to knead the dough
• Salt to taste
Method:
- Make a semi-soft dough with wheat flour and salt. Cover and keep aside.
- Grate the gobi. Smear salt and mix well.
- Keep aside for 15 to 20 mins. Squeeze out the water completely.
- Add coriander leaves, green chillies, cumin seeds and red chilli powder to the cauliflower. Mix well.
- Divide the dough into equal portions.
- Roll out a portion into a small roti and apply a little ghee on it.
- Place about 1.5 tbsp of the gobi mixture in the centre of the roti.
- Gather the outer edges.
- Dip into flour and roll out into a slightly thick paratha.
- Roast on a pre-heated tawa on a medium flame till both sides are golden brown.
- Serve hot with plain curds or any raita.
Recipe courtesy of Anita Raheja