Both of us love anything with Gobi, curry, sabji, starter or parathas. Had left over Gobi, so made parathas.
2 cups cauliflower, finely chopped / grated
2-3 green chilies, finely chopped
1" piece of ginger
1 tsp jeera
1/2 tsp turmeric
1/2 tsp garam masala
1. Make the chapati dough. Make sure there is enough moisture in it to keep it soft & smooth for around 20 minutes.
2. Heat oil in a pan & add jeera, green chilies & ginger.3. Mix well till the raw smell of ginger disappears.
4. Then add the cauliflower, turmeric, garam masala, salt & pepper. Mix well.
5. Cook on low flame, till the cauliflower is tender. Don't add water any point of time. The filling has to be as dry as possible. Cool it completely before using as filling.
6. Take a ball of chapati dough slightly thicker than the usual chapati (large egg size or peach size) & roll it to a circle 4-5 inches in diameter.
7. Place cauliflower mixture on it & seal the edges completely so that the stuffing does not come out.
8. Flatten these balls & roll into a 6 inch circle.
9. Pre-heat the tawa.
10. Place the paratha over it & spread little oil or butter & cook over low heat.
11. Turn it again & spread butter/oil on the other side.
12. Cook both sides till golden brown.
13. Serve hot by cutting into pieces or whole with any dry sabji or curry or with yogurt.