Karina Sharma
Gobi, wheat flour, chilies, ginger, garam masala, chili powder, salt, coriander, water, and ghee/oil.
Grate cauliflower, squeeze out water, and mix with chilies, ginger, garam masala, chili powder, salt, and coriander.
Mix wheat flour and salt, gradually add water, knead into soft dough, and let rest for 10 minutes.
Roll dough into balls, flatten, add filling, seal, and roll into a paratha.
Cook the paratha on a hot tawa with ghee/oil until golden and crispy.
Serve hot with yogurt, pickle, or a side of salad! Enjoy the warmth and flavors of this winter favorite.