Gobi Paratha

Popular from Punjab, Gobi Paratha with pickle and curd is a perfect for breakfast, lunch or dinner:)
The stuffing can be done differently by experimenting with different ingredients and I have changed the rolling procedure of making the paratha to make it more simpler and according to my taste than usual methods used in parathas :)

Preparation Time : 20 mins
Cooking Time : 15 mins

Ingredients:
1. Cauliflower/Gobi - 1
2. Onion - 1
3. Green Chillies - 3 to 4 (based on whether you like it spicy or not)
4. Ginger Garlic paste - 1 tsp
5. Jeera - 1 tsp
6. Coriander -  1/4 cup
7. Oil - 1 tblspn
8. Wheat Flour - 1.5 cups
9. Water as required to prepare a dough
10. Ghee/oil - to fry paratha (I prefer Ghee to oil)

Spices:
1. Garam Masala - 1 tsp
2. Turmeric Powder - a pinch
3. Red Chilli Powder - 1 tsp
4. Coriander Powder - 1 tsp (optional)
5. Cumin Powder - 1 tsp (optional)
6. Salt as required

Cleaning the Cabbage:
Wash and boil the cauliflower in water with salt for a while so that it would be clean

Method to Prepare the stuff:
1. Wash and grate the cauliflower, finely chop the onions, green chillies and coriander
2. In a kadai, add oil and heat. Add the cumin seeds and once it splutters add onion, green chillies and saute until onions are transparent
3. Add ginger-garlic paste and saute for few mins
4. Add cauliflower, coriander, and all spices specified under 'Spices'  and cook well in medium flame
5. Remove from flame and allow it to cool

Method to prepare paratha:
1. Take the wheat flour in a vessel and add the stuffing and mix well and knead to prepare a dough using water. (This is the change I did, instead of putting the stuffing at the center and rolling out , here I mix everything and prepare a dough and then roll out)
2. Prepare dough as you prepare chapati dough and now make even sized ball out of paratha dough and roll out ball using flour to dust
3. Heat a tawa, and put the prepared paratha dough on it. Apply some ghee all over paratha and shallow fry both sides.

Enjoy or Serve when hot with a pickle and curd :)

Note:
1. You can go back to normal stuffing process. Once the chapati dough is prepared, make even sized ball and roll out the dough into small circle by dusting the wheat flour. Now place a small amount of stuffing at the center and  gather all corners and seal properly. Dust it with wheat flour and roll out. And heat on tawa using ghee
2. Do not apply too much pressure while rolling out the dough in any method used
3. You can skip adding coriander powder and cumin powder, though adding would enhance the taste