Gobi Paratha

I remember having Aloo, gobi and methi parathas made by my mum when we were in Madhya Pradesh. I love to have my parathas with yogurt and lime pickle. And the more filling in them, the better they taste. Although it gets harder to roll them out. Here's the recipe for the phool gobi, or the cauliflower paratha. I know a lot of people who dislike the taste of cauliflower. But this is one recipe that everybody will love. 

For the filling:

Cauliflower grated - 1 small

Onion - 1/2 Red chopped fine

Ginger grated - 1 tsp

Green chili - 2 chopped fine

Citantro  - few sprigs chopped

Cumin powder - 1 tsp

Red chili powder - 1/2 tsp

Salt - to taste 

Garam masala - 1 tsp

Amchur powder - 1 tsp

Regular roti dough 

Squeeze the water out of the grated cauliflower.

Add the rest of the ingredients and mix well.

Roll out a thick roti with your hands and place some filling in the center.

Seal th ends and make it into a ball again, and then roll out.

Cook on a girdle with some oil and serve hot.

If you dislike the smell of raw cauliflower, you can cook the mixture in a pan till the raw smell disappears and then continue with the recipe.