Gobi Paratha ( Cauliflower Paratha)

 Lets make Cauliflower Paratha today.

Ingredients

• • 1 kg Cauliflower (Gobi) chopped to small florets
  • One big onion finely copped
  • Two to three garlic pods finely chopped
  • 2 Green chilies, finely chopped
  • 0.5 inch Ginger, grated
  • 1 tsp Cumin seeds (Jeera)
  • 1 tbsp Coriander powder (Dhania powder)
  • Few Black peppercorns (crushed or whole)
  • ½ tsp Red chili powder
  • ½ tsp Turmeric powder
  • Garam masala powder (to taste)
  • Handful of fresh coriander leaves, finely chopped
  • Salt (to be added only at the time of stuffing)
  • Ghee or Oil for roasting

Way to Go

1. Steam cook the cauliflower florets until soft and keep aside
2. Roast corriander seeds, cumin seeds, peppercorns together in kadai in low flame until they leave a good aroma. Grind them to fine powder
3. Heat one to two spoons of oil in a kadai, and add finaly chopped onion. Saute it well. Then add the garlic and saute it well. Add in the florets and mix well. To this add salt to taste, red chilli powder and turmeric ( in my case I ground an inch of raw turmeric with three long red chillies as powder to add). Add garam masala for taste. Saute well so masalas mix well with cauliflower. 
4. Add in the 1tsp dry spices powder to the gobi mixture and saute for a minute. Taste it. If you want more spicy you can another teaspoon. DO NOT ADD THIS SPICE IN FULL BULK. 
5. In a separate bowl, add a cup of whole wheat atta. Add crushed green chilli and ginger to it. Add the Gobi mixture to atta in parts. DO NOT ADD WATER at this stage. Just mix the atta well with hand. Moisture in gobi will be sufficient to mould the atta. You can sprinkle water if you find the dough too dry.
6. That is all. Now you can roll into ball and press to make the parathas. 
7. Use baking paper in case the atta sticks to the rolling board
8. Roast in pan by applying ghee on both the sides.