Take a cauliflower, about 400 grams in weight and break the florets. Wash them nicely and grate them using the thicker side of the grater on a plate. Add a little bit of salt to the grated cauliflower and keep them aside for about 5 minutes.

Now, squeeze the grated cauliflower to remove the moisture from it and keep them on a separate plate aside.

Now, to make the paratha dough, take 2 cups of wheat flour (atta) in the same plate with the water squeezed out from the cauliflower and add ½ tsp of salt to it. Mix them nicely first. Now. Add water at room temperature and make a soft dough.

Make medium size balls of the dough.

Now, in a traditional mortar and pestle, take 12 cloves of garlic, 4 pieces of green chilies, 3 pieces of ginger (1-inch size each) and make a coarse paste and keep it aside. (Pro tip: Using mortar and pestle instead of a mechanical grinder enhances the taste and texture of the gobi paratha. However, it is not mandatory).

Now, heat 2 tbsp of cooking oil in a frying pan on a medium flame. When the oil is hot, put in ½ tsp of cumin seeds, ¼ tsp of asafetida and the ginger garlic paste. Stir and fry them for about 30 seconds.

Then, turn the flame of the gas stove to low and add ½ tsp of turmeric powder, ½ tsp of red chili powder, and ½ tsp of garam masala powder to it. Mix and cook for about 20 seconds. (Pro tip: Cooking the powdered spices on a medium to high flame will burn them quickly and render a bitter taste to the gobi paratha).

Now, add the grated cauliflower along with ½ tsp of salt, turn the flame to medium to high and fry them for about 3 to 4 minutes. Turn the flame off, remove the pan from the flame and let the stuffing cool down completely. (Pro tip: Do not cook the gobi for a long time, or else it will become too soft).

After the stuffing cools down, add 4 tbsp of coriander leaves and mix them nicely with it. The texture should just as dry as shown in the image below.

Now, take one dough ball and roll it like a traditional roti. Shape does not matter here. Put about 2 tbsp of stuffing in the middle of the roti. Push it with your fingers from the sides to make a square.

Fold the middle parts first, one on top of another and then the sides, just as shown, to give a square shape. No need to add water to seal them.

Roll it from all sides to give it a square shape until you can see the gobi stuffing slightly. Roll all the parathas like this way.

Preheat an iron tawa on a medium flame and put one paratha on it, when hot. Let it cook for a minute or so. Flip it to cook the other side. Also, apply cooking oil, butter, or ghee (clarified butter) as required on the cooked side of the paratha and spread it nicely. Flip it again, apply oil or ghee on the other surface, flip again until the paratha is nicely fried. Remove and transfer it to a plate. Repeat the process to fry all the parathas. (Pro tip: Always fry paratha on an iron tawa. It will be crispier than those fried on a nonstick tawa).

Your tasty homemade gobi paratha is now ready to enjoy. Arrange them on a plate and serve hot with Dahi and achaar of your choice.