- Whole wheat flour: 1 1/2 Cup
- Cumin seeds - ½ tsp
- Ginger paste - 1 tsp
- Green chili - 1 small, finely chopped
- Gobi or cauliflower - 2 cups, grated finely
- Coriander powder - 1 tsp
- Turmeric powder - ¼ tsp
- Red chili powder - 1 tsp
- Garam masala - ½ tsp
- Amchur powder - 1 tsp
- Coriander leaves
- Grate cauliflower using grater or food processor very finely.
- Heat the oil in a pan on medium heat. Once hot add cumin seeds. Once they sizzle, add chopped chilies and ginger paste, fry for few seconds.
- Mix in grated gobi with some salt. Cook for few minutes.
- Then add all dry spices and mix. Cook till it dries out means no moisture in the mixture.Turn off the stove and lastly mix in chopped cilantro. Keep it aside to cool.
- Take atta, salt and oil in a bowl. Rub it with your fingertips. Then start adding little water at a time and knead the dough, it should be smooth and soft.Cover the dough and let it rest for 20 minutes.
- After 20 minutes, stuffing is cooled down, divide into 6 equal portions. Knead the dough once again and divide it into 6 balls and flatten it out.
- Dip one flatten disc into dry flour and roll into 4 inch diameter circle.Put one portion of stuffing in the center, Gather the edges and pinch it to seal it properly. Flatten it using your hand.
- Dip again into dry flour and roll into 6 inch diameter paratha.
- Heat the tawa or pan on medium heat. Once hot place the paratha and let it cook for few seconds, you will see few bubbles on top surface.Then flip, cook other side.Apply some oil.
Serve hot with pickle or curd