3 cups atta or maida
water as required
salt as required (optional)
1 tsp ajwain (optional)
For Cauliflower Stuffing
½ cauliflower head – finely grated
1 green chili – chopped finely
fine chopped corinder leave (dhaniya patta)
salt as required
1/2 tsp jeera
Ghee (clarified butter) as required
In a bowl or vessel take atta or maida
add ajwain in flour and make knead the flour with water to a smooth dough.
Cover and keep aside for 20 to 30 minutes.
Making Cauliflower Stuffing grate cauliflower with a fine grater.
Add some finely chopped green chilies to it.
Uniformly mix the green chilies and other ingredients with the gobi. Keep aside.
Making Gobi Paratha
Later take 2 small to medium sized balls from the dough. dust them with some flour on the rolling board.
With a rolling pin (belan), roll both the dough balls to a size of about 3 to 4 inches in diameter.
Now spread some ghee over one of the rolled disc. top it with a few tablespoons of the grated cauliflower mix and keep about 1 inch empty space from the sides.
Sprinkle 1 to 2 pinches of salt, red chili powder and garam masala powder all over on the grated gobi.
Also sprinkle some wheat flour. As the grated cauliflower tend to be moist, sprinkling little wheat flour helps the parathas not to be moist and sticky when rolling with a pin (belan).
Be careful as not to understuff or overstuff the paratha. cover with the other rolled dough (disc).
Press and seal the edges very well with your fingertips.
Dust some flour on the stuffed paratha and start rolling the gobi paratha with the help of a rolling pin (belan). Roll very gently and lightly till you get the paratha to a size of a chapati or roti.