This Indian flatbread stuffed with spiced cauliflower is nothing less than heaven. Known for its flaky golden crust and rich flavour, every adult and child cherished paratha alone and, therefore, found a place in many houses. The main ingredient is fresh, finely grated cauliflower mixed with a multitude of spices such as cumin seeds, coriander powder, garam masala, and green chillies, which flavour the stuffing. Some fresh herbs like cilantro and mint can also be added for added freshness. Salt is added to the taste in order to make it savoury and satisfying. Then, it starts with making paratha dough from whole wheat; it gets kneaded soft and rolled into small discs. Now, placing a portion of spiced cauliflower in the centre is followed by carefully folding the edges in to enclose the filling. Then, the disc is rolled out gently, keeping it so thick that the filling inside doesn't spill out. It has a crispy texture that turns crumbly when hot and continues till it is served if cooked on a griddle on medium flame. Brushing with a dollop of butter or ghee adds to the richness. The gobhi paratha can be enjoyed well with yoghurt, chutneys, pickles, and many more items, thus making it a full meal in its own right. Whether served at breakfast, lunch, or dinner, this recipe brings in the wholesomeness of cauliflower and the adaptability of Indian cuisine, making it tasty while being healthy enough for families to enjoy. Irresistible flavours are sure to drive a love affair with that family dining table.

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

• Wash 500 gms of cauliflower in abundance to discard the dirt from the cauliflower. After this wash, grate the cauliflower into extremely tiny pieces.
• Grated cauliflower is kept aside for further use.
• This is the super ingredient in gobhi paratha's recipe, as the grated cauliflower acts as the flavoured filling of the paratha.
• The right mix of spices and textures can be obtained with this gobhi paratha recipe using the right amount of spice and flavour.
• Heat one tablespoon of oil in a pan over medium. Let the oil get hot; add 1 Tsp cumin seeds and let it sizzle for a few seconds. Add one finely chopped green chilli and 1 Tsp grated ginger.
• Saute for approximately a minute so that the flavours release into it.
• Add grated cauliflower with spices.
• Finally, add the grated cauliflower to the pan. Sprinkle 1/2 Tsp of turmeric powder, 1/2 Tsp of red chilli powder, 1/2 Tsp of garam masala and salt; mix the mixture well by stirring so that all cauliflower is coated with the spices.
• Stir the cauliflower mixture on medium-high for about 5 to 7 minutes or until the cauliflower is tender and all the moisture has evaporated.
• Stir frequently so that it does not stick. Once cooked, remove the pan from the heat and let it cool.
• Mix 2 cups of whole wheat flour (atta) into a large mixing bowl with a pinch of salt and one tablespoon of oil. Mix well to distribute the oil into the flour. Slowly add water to the flour as you mix the dough into a soft dough. The dough will look soft and shiny. Cover the dough with a clean kitchen towel and leave to rest for 15 minutes. At this point, gluten relaxes.
• Divide the rested dough into balls which will be around 8 to 10 in total. The balls should be of the same size so that all are cooked evenly.
• Take one ball of dough and flatten it gently using your palms on the back. Roll the dough with a rolling pin to form a small circle, about 4 to 5 inches in diameter. If you notice sticking, dust a little flour.
• Take two tablespoons of the cauliflower mixture and place it at the centre of the dough circle, which is taken in a ball shape.
• Fold the edges over the stuffing so that it can be sealed completely. Pinch the edges to avoid any cracks.
• Now, gently flatten the stuffed dough ball with your palms.
• Take utmost precaution so that you do not apply too much pressure so that the filling splatters out.
• Use a rolling pin to roll the dough ball into a paratha. Roll soft and do not squeeze out the filling so that the paratha comes out to a thickness of about 1/4 inch.
• Using a rolling pin, roll the dough ball stuffed into a paratha. Roll gently so as not to press out the filling; ensure the paratha comes out to about 1/4 inch in thickness.
• On a tawa or a griddle, spread some oil over it. Then, place the rolled paratha on the tawa. Let it cook for several minutes, till the spots appear browned on one side. That should take 2-3 minutes. Flip the paratha and cook the other side.
• Apply a little ghee or oil while cooking on each side so that it becomes crispy. Cook till both sides of the paratha turn brown and crispy uniform. Now, remove it from the tawa and keep it in a container to keep it warm. Give hot gobhi parathas with dollops of yoghurt or pickle, or your choice of chutney will make it a delicious meal.