Gobi Parantha

1. In a pan, add 2 tsp cooking oil. Once hot, add 1 tsp cumin seeds (jeera), a pinch of asafoetida and 1 cup finely grated cauliflower.

2. Also add salt to taste, pinch of turmeric, 4 finely chopped green chillies and finely chopped coriander leaves. Further add 1/2 tsp coriander powder and 1/2 tsp garam masala.

3. Mix well and cook for 7-8 minutes, till the cauliflower is cooked (Sprinkle a little water and cover with a lid to cook faster).

4. Switch off flame.

5. Take a ball sized chapati dough. Roll out and fill the cauliflower mix into it. Seal well and roll out to a thin paratha.

6. Heat a tawa on medium flame. Now place the paratha. Flip after 2 minutes (brown spots will appear). Add 1 tsp ghee and smear well. Flip and again add ghee on the other cooked side.

Serve hot with raita and pickle!