Gobi Paratha

Ingredients

• 2 cups whole wheat flour (for dough)
• 2 cups grated cauliflower, squeezed dry
• 1 green chilli, chopped
• 1/2 tsp ginger, grated
• 1/2 tsp garam masala
• 1/4 tsp turmeric
• Coriander, salt, ghee

Method

1. Knead a soft, smooth dough with the flour, water and salt; cover and rest for 15 minutes.
2. Grate the cauliflower and squeeze it firmly in a clean kitchen towel to remove as much moisture as possible — this is the most important step, since a wet filling will make the dough soggy and tear while rolling. Mix the squeezed cauliflower with ginger, chilli, garam masala, turmeric, coriander and salt.
3. Divide the dough and filling into equal portions. Roll a dough ball into a small disc, place the filling in the centre, then gather the edges together and pinch to seal into a smooth ball with no gaps.
4. Flatten the stuffed ball and roll it out gently into a larger, even disc, using light, steady pressure and extra dusting flour as needed to keep it from sticking.
5. Cook on a hot tawa with ghee, flipping once or twice and pressing lightly with a spatula, until golden-brown spots appear on both sides and the paratha feels cooked through rather than doughy. Serve hot with curd or pickle.