Gobi Ke Paratha

Heat oil in a pan and temper with cumin seeds and fennel seeds. Saute for a few seconds and then add the ginger and chilies. Saute for a few seconds more.

Then add all the dry spices and give it a stir. Add in the grated cauliflower and salt. Mix everything well and continue to fry on a medium flame till all the moisture is dried up.

Keep aside to cool down. Add in the coriander leaves and chickpea flour. Mix well and your stuffing is ready.

In a bowl mix together flour, salt and oil. Add little water at a time and knead into a tight dough. Keep aside for 20-25 minutes.

Divide the dough into 10 equal portions. Roll out each into a small poori by dusting some flour. Take one poori and evenly spread around of the stuffing on it.

Place another poori over it and seal all edges. Dust some more flour and roll into a bigger disc, just like a chapatti. Do the same with the rest of the dough.

Heat a tawa / griddle and shallow fry the parathas, one at a time by drizzling oil over it and around the edges. Fry both the sides till they are light brown in colour.

Shallow fry rest of the parathas and serve them hot with pickle, yoghurt or butter.