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:

1. Make a semi-soft dough with wheat flour and salt. Cover and keep aside.
2. Grate the gobi. Smear salt and mix well.
3. Keep aside for 15 to 20 mins. Squeeze out the water completely.
4. Add coriander leaves, green chillies, cumin seeds and red chilli powder to the cauliflower. Mix well.
5. Divide the dough into equal portions.
6. Roll out a portion into a small roti and apply a little ghee on it.
7. Place about 1.5 tbsp of the gobi mixture in the centre of the roti.
8. Gather the outer edges.
9. Dip into flour and roll out into a slightly thick paratha.
10. Roast on a pre-heated tawa on a medium flame till both sides are golden brown.
11. Serve hot with plain curds or any raita.

Recipe courtesy of Anita Raheja