Gobi De Parathe

Preparation :10 mins
Cook :10 mins
Total Time :20 mins
Servings :Makes 4 parathas

Ingredients :

1 cup whole wheat flour (gehun ka atta)
salt to taste
whole wheat flour (gehun ka atta) for rolling
oil for greasing and cooking

To Be Mixed Into A Stuffing
1 1/4 cups grated cauliflower
2 tbsp finely chopped coriander (dhania)
1 tsp finely chopped green chillies
1/2 tsp grated ginger (adrak)
salt to taste
1/4 tsp chilli powder
1 tsp pomegranate (anardana) powder

Method :

Combine the wheat flour and salt in a deep bowl and knead into a soft dough using enough water.Divide the dough into 8 equal portions and keep aside.Divide the stuffing into 4 equal portions and keep aside.Roll a portion of the dough into a 125 mm. (5”) diameter circle using a little whole wheat flour for rolling.Place one portion of the stuffing evenly all over the roti and cover with another roti.Heat a non-stick tava (griddle) and grease it lightly using a little oil.Cook the paratha, using a little oil, till it turns golden brown in colour from both the sides.Repeat steps 4 to 7 to make 3 more parathas.Serve hot.