Wash and rinse the cauliflower

Grate the cauliflower with the grater.

Add 2 finely chopped green chillies and little bit of ginger to it.

Add finely chopped curry leaves to tit.

Add little bit of hing to it.

Add chopped coriander leaves to it.

Stuffing is ready for paratha.

Pinch a medium size ball of dough. roll it between your hands.

Dip it into flour on both sides.

Put it on a rolling board (chakla). Spread it a little with the help of your fingers.

Roll it slowly with the help of a rolling pin (belan). Roll it until its size become 6-7 inches.

Put gobhi stuffing between the centre of it. And make sure the 3 inches space is left from the corners.

Now carefully seal all the corners. homemade sealing of the corners brings all the edges together and pinch to seal the edges. Remove the excess dough from it, if required.

Sealing should be done properly otherwise there will be gaps while rolling and the filling comes out of it.

Spread the dough with the help of your fingers.

Dip it into flour on both sides or sprinkle it with flour.

Roll it slowly and make the paratha until its size becomes 6 inches approx. It’s size around chapati or roti’s size.

Once the Tawa is heated then put the paratha on tawa.

Tawa should not be at a low temperature. Otherwise, paratha will become hard.

Place the rolled gobhi paratha on it.

Flip the paratha, when the base is partially cooked.

Then cook the paratha and apply oil or desi ghee on the partly cooked part.

Flip it again. And this time the other side should be more cooked than the previous made. You will see little brown spots on the paratha

Spread some oil (or ghee) on this side also.

Flip again once or twice until it is cooked from both sides.

Press the edges of the paratha with the spoon to cook it properly from all sides.

It should be golden brown from both sides.

Now, delicious Gobhi ka Paratha is ready to serve. Apply butter on top of it.

Serve it with achar, curd, tea etc.