Phul Gobi (Cauliflower) Paratha

Ingredients:

Wheat flour - 3 cups
Cauliflower - 300 gms
Red Chilli Powder/Cayenne Pepper - 1/2 tsp
Chopped Coriander/Cilantro leaves - 1/2 cup

Garlic - 5 big cloves

Cumin/Jeera seeds - 1/2 tsp

Turmeric/Haldi - 1/4 tsp

Garam Masala - 1/4 tsp

Chat Masala or Aamchur - 1/4 tsp

Butter or Oil
Salt

Method:

1. In a mixing bowl, add the wheat flour, little salt and knead into a soft dough using water.  Use 1 tsp oil and knead again.  Cover and keep it aside for 30 - 45 minutes.

2. Wash the cauliflower florets in hot water (with 1 tsp salt).  Drain the water completely and let them strain for some 20 minutes in a strainer or a colander.

3. Stuffing: Heat about 1 tbsp oil in a kadhai/wok, and add cumin seeds, grated garlic.  Saute for a minute and add cauliflower.  Cook it covered till cauliflower softens.  Add turmeric, garam masala, chat masala, salt and red chilli powder.  Continue cooking till all the ingredients are mixed well.  While cooking, start mashing the cauliflower.  Saute till moisture is lost and the stuffing turns dry.  Turn off the heat, add chopped cilantro, mix and let it cool.  
4. Make round balls of the wheat dough and roll each one big enough (size of a puri) to hold the stuffing.

5. Place the stuffing in the centre, seal the edges and gather into a round ball.  Roll the stuffed ball gently dusting wheat flour, like chapati or as thicker you like.

6. Heat a griddle/tawa and roast rolled stuffed parathas both sides using butter or oil.

7. Serve hot parathas with curd, chutney, pickle or curry.