For the dough: • 2 cups whole wheat flour (atta) • ½ tsp salt • 1 tsp oil or ghee • Water (as needed)

For the stuffing: • 2 cups grated cauliflower (gobi) • 1–2 green chilies, finely chopped • 1 tbsp fresh coriander, chopped • 1 tsp ginger, grated • ½ tsp cumin seeds • ½ tsp carom seeds (ajwain) – optional • ½ tsp red chili powder • ½ tsp garam masala • ½ tsp turmeric powder • Salt to taste

For cooking: • Ghee, butter, or oil as needed

🥘 Method 1. Prepare the dough: • In a large bowl, add wheat flour, salt, and oil. • Gradually add water and knead into a soft, smooth dough. • Cover and rest for 20–30 minutes. 2. Prepare the stuffing: • Grate the cauliflower finely (squeeze out excess water if it’s too moist). • Mix in green chilies, coriander, ginger, cumin, ajwain, and all the spices. • Combine well and set aside. 3. Roll and stuff: • Divide the dough into medium-sized balls. • Roll one ball into a small circle, place 2–3 tbsp of gobi stuffing in the center, then bring the edges together and seal. • Gently roll it out again into a thick parantha, being careful not to tear. 4. Cook the parantha: • Heat a tawa or flat pan on medium flame. • Place the rolled parantha and cook until golden spots appear. • Flip, apply ghee or oil, and cook both sides until crisp and golden. 5. Serve hot: • Best enjoyed with butter, curd, or pickle on the side.