For the stuffing:
Grated Cauliflower (Gobhi) 2cups
Coriander leaves, finely chopped 2 tsp
Ginger, grated 1″ piece
Chilies, finely chopped 1 green
Salt to taste
Red chilli powder 1/4 tsp
Garam masala to taste
Cumin seeds 1/4tsp
Asafetida a pinch
Ajwain 1/2 tsp
Ammchur powder 1/4 tsp
Oil or butter to cook(you can use desi ghee also)
Whole-wheat flour (Atta) dough, as you would do for any parantha/roti.
In a bowl place grated cauliflower.Mix ginger, green chillies and coriander leaves.
Add all the spices to it and mix it properly.
Take a small ball of dough. Flatten the dough and roll it with a rolling pin.
Make medium sized chapatti. Put a spoon full of filling on the chapatti and cover it from the sides so as to seal it properly.
Now roll it into a round parantha and take care the stuffing should not come out.
On a preheated tawa (flat griddle plate), cook the parantha from one side, turn the side and cook from both the sides.
Brush the side with oil and turn the parantha, shallow fry till golden brown and crisp.
Serve Gobhi parantha hot with yogurt (curd), butter and pickles.