Gobi Paratha

1/2 kg Whole wheat flour

1/2 Cauliflower

2 Onions

3 Green chilies

1 tbsp Dried pomegranate seeds (anardhana)

1/2 Ginger piece

Coriander leaves

1 tsp Garam masala


Salt to taste

Chop cauliflower very fine or grate coarsely.

Sprinkle water with salt, put in cauliflower and let sit for ½ hour.

Squeeze out the liquid

Mix cauliflower with finely chopped onions, finely chopped ginger, chopped coriander leaves

Add finely-chopped chilies, crushed pomegranate seeds and season the mixture

Sieve flour, add 2 tbsp ghee, a pinch of salt and enough water to knead to stiff dough.

Cover and keep aside for 10 minutes.

Divide into 6 portions and roll out into round thick pancakes.

Spread with a little ghee.

Divide the cauliflower into 6 portions and put a helping of the mixture in the center.

Close up the stuffing carefully.

Roll into a ball and roll out as thin as possible without letting the stuffing break through.

Smear with ghee and fry on both sides on a heated tava till nicely brown.

Serve hot.