Gobhi Ke Parathe (easy Cauliflower Paratha)

Gobhi ke Parathe is one of the most well known Indian foods outside India. We primarily get two varieties of Gobhi ke Parathe. The traditional one which is prepared with Gobhi stuffing like Aloo ke parathe (Potato stuffed paratha) and the New generation one wherein Gobhi is grated and mixed with the flour like Meethi (Fenugreek)paratha or mooli (Raddish) ka paratha. Here I am sharing the second way of making Gobhi ke Parathe. This way of making the Paratha is very easy and quick and is recommended for breakfast or evening snacks.

Gobhi Ke Parathe
Gobhi (Cauliflower) – ½ cauliflower or 7-8 florets
Hing (Asafoetida) – a pinch
Ajwain(Carom seeds) – ½ tablespoon
Kala zeera (Nigella or onion seeds) – ½ tablespoon
Besan (Gram flour) – 1/4 cup
Atta (Whole Wheat flour) – 1 and ½ cups
Salt – As per your taste
Refined oil – 5-6 tablespoon
Grate the cauliflower in a bowl and keep aside.
Combine wheat flour and gram flour in a bowl. Add carom seeds, nigella seeds, hing, salt and 2 tablespoon oil and mix.
Then add the grated cauliflower and mix. Now slowly add required quantity of water and make a dough. The dough should not be very soft or else you will find difficult to roll it into Parathas.
Once the dough is prepared, heat a pan on the gas. In the meanwhile take handful of dough and roll it into a circular Paratha.
Put the Paratha over the pan and cook it on both sides till it is done. The flame should be medium. Once the Paratha is cooked, apply some oil on both sides and serve hot with tomato chutney.