Ingredients:
For the dough:
For the filling:
Method:
Dough:
Mix all the ingredients for the dough and add enough water to make a soft pliable dough. Let it rest for 30mins to an hour.
Filling:
In a pan add oil/ghee and add the ajwain (carom seeds), chillies, coriander seeds, ginger and saute for a minute.
Add the grated cauliflower to the pan and the rest of the spices.
Mix well, add salt as needed and cook until the cauliflower is heated and slightly cooked. It will not take a lot of time as they are grated. when done set the filling aside for it to cool.
To make parathas:
Take some dough and make a ball of it. Then flatten the dough to make a cup and put some filling in it. The amount of filling should be as much as the dough. Only then you will get the taste of gobi throughout the paratha.
Close the edges, so that it looks like a kozhukattai/dumpling.
Press the tip of the dough, cover the dough with some flour and roll the ball of dough in a flat surface using a rolling pin.
When done, place the rolled dough on a hot tawa and cook them on both sides until you see brown spots here and there. You can spread some ghee/oil on the surface while cooking. When done, serve hot with your favorite pickle or raita
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