Gopi Paratha / Cauliflower Paratha

To a bowl, add wheat flour, salt, and sugar. Mix it.

Gradually add water and start kneading.

Knead it to a soft, non-sticky dough.

Grease with oil and let it rest for 30 minutes.

Cut the cauliflower into small florets.

To a pot, add 3/4 litre of water and boil it along with a little salt.

Gently drop the cauliflower florets into the boiling water and blanch for 3-4 minutes.

Turn off the flame, strain the cauliflower, and let it cool down completely.

Transfer the cooled cauliflower florets to a chopper and chop them finely.

To a bowl, add the chopped cauliflower, onion, ginger, garlic, green chilli, coriander leaves, chilli powder, cumin seed powder, garam masala powder, and salt. Mix well.

Heat a pan, add oil, and cook the cauliflower mixture for 5 minutes on medium flame. Turn off the flame and let it cool down completely.

Pinch two small balls from the dough.

Dust some flour and flatten them using a rolling pin into 4 to 5-inch round discs. Ensure both discs are the same size.

Place the cauliflower filling in the center of one disc, leaving a little empty space from the sides.

Place the other disc on top and seal the edges with your fingers.

Dust some flour and roll the paratha into a round shape, about 7 to 8 inches in diameter.

Heat a tawa, place the rolled cauliflower paratha, and cook both sides for 30 seconds.

Sprinkle some ghee on both sides and cook until completely done on medium flame.

Repeat the procedure for all parathas.