Assemble all ingredients together to avoid last minute rush.

Wash and let cauliflower dry before grating for 10 – 15 mins. Then, grate cauliflower with the help of Grater or Electric Chopper.

Make sure there is no water dripping from the grated cauliflower otherwise parathas won’t be properly rolled out. Some like to even roast grated cauliflower in ½ tsp ghee or oil before making stuffing to make sure it is completely dried out.

For dough, mix whole wheat flour and ghee or oil in a Mixing Bowl.

Pour less water first.

Start kneading. Add more water if required and knead flour to a smooth and soft dough.

Keep it for rest about 15 – 20 minutes.

Meanwhile let’s prepare gobi stuffing by adding coriander powder, red chilli powder, grated cauliflower and green chillies in a Mixing Bowl (salt & amchur powder will add later otherwise salt mixed with cauliflower, will release water and we won’t be able to roll parathas). Mix everything very well.

Now pinch two small sized balls from the dough and roll them into a small circle, about 5 to 6 cms on the Rolling Board with the help of a Rolling Pin and dust it with dry wheat flour.

Place a good amount of the gobi stuffing on one of the rolled dough. Don’t use too much stuffing as the parathas can break while rolling.

Sprinkle evenly a pinch of salt and dry amchur powder. Cover with the other rolled round and join the edges. Sprinkle some dry flour again on paratha and start rolling the stuffed paratha.

Care should be taken while rolling the dough as the paratha may break or some cauliflower juice may ooze out from the paratha, but do not worry because it is completely okay.

Now, heat a Tawa on medium flame and place the rolled paratha on it. Make sure, Tawa should be hot enough before placing the rolled paratha.

Flip when one side is half cooked.

Apply ghee or oil on this side with a spoon. Flip again when the second side is half cooked.

Now, apply oil or ghee on the flipped side and flip again with the help of a Spatula.

Press the edges with a Spatula so that edges will cook completely and becomes crispy.

Cook paratha till it becomes light brown or cooked completely. You may need to flip once or twice again.

Now, prepare all parathas the same way.

Serve Gobi Paratha hot with yogurt or pickle. Optionally, you can spread some yellow butter or homemade white butter over the paratha while serving.

A hot cup of ginger tea with a hot paratha is out of the world combo. Try once and let us know in comments section.