3 cups Wheat flour
3 tsp oil
2 tsp carom seeds (ajwain)
Salt as needed
Warm water as needed
3 cups grated cauliflower (gobi)
1 tsp ginger paste
3-4 green chilies, finely chopped
1 tsp cumin seeds
1 tsp fennel seeds
1/2 tsp turmeric powder
2 tsp red chili powder
1/2 tsp dry mango(amchoor) powder
1 tsp coriander powder
1 tsp garam masala powder
Finely chopped cilantro(coriander) leaves
Salt to taste
2 tsp oil
In a mixing bowl or a big plate, add wheat flour, salt, carom seeds and oil. Mix until oil is well incorporated into the dry flour.
Add a little warm water at a time to knead flour into a smooth dough. Cover the dough with a wet cloth and let it rest for 30 minutes.
Heat oil in a pan. Add cumin seeds, fennel seeds, ginger paste, chopped green chilies and fry for about 10 seconds.
Add grated cauliflower and mix. Add red chili powder, turmeric powder, coriander powder, amchoor powder,garam masala powder, salt and mix well.
Cover and cook for 10 minutes on a low flame. Uncover and cook on a high flame with constant stirring, till all the moisture has evaporated and the mixture becomes dry.
Add finely chopped coriander leaves and mix. Remove from heat and keep aside to cool.
Divide dough into equal size balls (approximately 9). Divide filling into equal portions (approximately 9).
Roll out one dough ball into a 3-4 ” circle. Use dry wheat flour for dusting.
Place one portion of filling on the center of the dough disk and pull the edges of the dough around the filling, completely sealing it.
Flatten the stuffed ball and dip it in the dry wheat flour on both sides.
Using a rolling pin, roll out the stuffed ball into a tortilla shaped disk. The paratha should not be too thin. Use wheat flour for dusting, whenever needed.
Place the rolled paratha on the heated skillet ( tawa) and cook until bubbles start to appear or color changes.
Once bubbles appear, flip the paratha over and lightly smear with oil.
Allow underside to cook for approx 1 minute and flip it over once more. Again, lightly smear with oil.
Keep flipping and cooking the paratha until the look of raw dough is gone and it looks completely cooked. It should have light golden/brown spots.
Keep the paratha in a covered or insulated container and repeat process for remaining parathas.
Serve hot with pickle or yogurt.