Cauliflower paratha, or "gobhi paratha," is a stuffed North Indian flatbread filled with a flavourful mixture of grated or finely chopped cauliflower. A heartier breakfast, lunch, or dinner option, the dish will be served typically with yoghurt, pickles, or chutneys. The paratha is rolled out dough with a filling of spiced cauliflower, which is then rolled again before being cooked on a hot tawa or griddle with ghee or oil. The cauliflower filling does contain a mix of spices that can be cumin, coriander, turmeric, green chillies, ginger, and garam masala, which gives this paratha a gorgeously vibrant flavour. Add some fresh cilantro or Kasuri methi (dried fenugreek leaves) for added flavour and aroma. The secret to a well-made cauliflower paratha is getting the filling to be dry enough-not moist so it tears the dough but just wet enough to stick together when being cooked. Cauliflower paratha is ideal for comfort, texture and taste. The surface is crispy, golden brown; the inside is soft with every bite; filled with earthy flavours of cauliflower and spices. It is perfectly balanced: with whole wheat dough providing fibre, cauliflower brings vitamins, minerals, and antioxidants. This is a fantastic way of introducing vegetables into a meal, and it does well by itself or accompanied with some other sides like a dollop of butter, tangy yoghurt, or spicy pickle. In parts, it's served accompanied by a glass of lassi, a yoghurt-based drink, that makes for a full meal. Cauliflower paratha: a deliciously nutritious and versatile dish showing the simplicity and richness of Indian home food.

• 500 gms cauliflower
• 2 cup whole wheat flour
• Salt
• 1/2 tsp red chilli powder
• 1/2 tsp garam masala
• 1/2 tsp turmeric powder
• 1 tap cumin seeds
• 1 green chillli
• 1 tsp ginger
• 4 tbsp oil

• Begin with the preparation of the cauliflower paratha recipe.
• Take 500 gms of cauliflower and wash it well such that no dirt and impurities get stuck to it.
• Let it dry off with a clean towel so it does not carry excess moisture.
• Grate cauliflower with a coarse grater as you will be using the same for stuffing in the cauliflower paratha recipe. Grating the cauliflower is supposed to ensure that you have a cauliflower filling all even in texture, but it would also be fine if you preferred your filling a little chunky-just finely chop the cauliflower.
• Put all grated cauliflower in a bowl for the next step.
• Heat 1 tablespoon of oil in a deep pan over medium heat.
• When hot, add 1 teaspoon of cumin seeds, and allow them to splutter for a few seconds.
• Add 1 finely chopped green chilli along with 1 teaspoon of grated ginger; saut the mixture for about a minute until fragrant. This is the aromatic base of cauliflower stuffing that will make the paratha burst forth with flavour.
• Add the grated cauliflower to the pan. Fold it in with the saut ed spices.
• Add 1/2 teaspoon turmeric powder, 1/2 teaspoon red chilli powder, 1/2 teaspoon garam masala, and salt to taste. Mix well and cook for 5-7 minutes, stirring at intervals. The objective is to get cauliflower cooked tender and moisture disappearing with only a dry flavour of stuffings.
• Let the mixture cool down for stuffing.
• Take Atta flour into a large bowl and add a pinch of salt and 1 Tbsp of oil and gradually add small portions of water while kneading the mixture to soft dough slowly. Add water little by little if needed to get the right kind of consistency. The dough should feel smooth with kneading be easy, and slightly sticky but not wet.
• Let the dough rest for about 15 minutes, covered with a cloth. Resting of the dough will help it to become more elastic and easier to roll later.
• Roll out the rested dough into portions and divide them into equal pieces. You should have around 8 to 10 dough balls, depending on the size you need. The ball should be about the size of a golf ball.
• Roll each ball of dough between your palms gently till it becomes smooth.
• Roll out one ball of dough with a rolling pin into a thin circle. The diameter would be nearly 4 inches.
• Dust some flour under the sheet if it tends to stick to the surface. Make the edges slightly thinner than the centre, so that the paratha folds easily.
• Place about 2 tablespoons of the cooled cauliflower stuffing in the centre of the rolled-out dough circle.
• Bring together the edges of the dough to seal the stuffing inside, pinching the dough at the top to close.
• Using your hands, gently flatten the stuffed dough ball.
• Dust the stuffed dough ball with flour and shape it into a 6-7 inch circle.
• Fry the paratha on the tawa with medium heat till golden brown, adding ghee or oil on both sides.
• Serve hot accompanied by yoghurt, pickle, or chutney to make it a complete meal any time of day.