Cauliflower stuffed bread/Gobi paratha

Here is another Indian classic. The traditional cauliflower stuffed flat bread cooked into golden goodness, crisp and butter crusted on the outside, soft and melt in your mouth on the inside!

What you need: makes 4 parathasFor The Dough
1 1/2 cups whole wheat flour
1 cup warm water
1 tsp oil
Pinch of garam masala powder
Pinch of chili powder

Salt to taste
Extra flour to dust and roll the dough

For The Stuffing
2 tsp oil
1 cup fresh cauliflower
1/4 cup finely green onions/scallions
1/2 tsp red chili powder
1/2 tsp garam masala powder
2 Tbsp butter, at room temperature

Salt to taste
Extra butter to cook the parathas

Combine all the dough ingredients and knead into a soft  pliable dough. Use more or less water as needed. Cover the dough and set aside.

Add the cauliflower into a food processor and finely shred it down to crumbs. You can manually shred the cauliflower with a grater. Add it to a mixing bowl. To this bowl, add butter, scallions, chili powder, garam masala and salt. Combine it well. Divide the mixture into 4 equal portions. Set aside.

Set a griddle/pan on low heat. Divide the dough into 8 equal portions. Each paratha will need two dough portions and one cauliflower mixture.

Roll out one portion of the dough into 4 or 5 inch circle. Roll out another dough the same size. Place the cauliflower mixture on one portion of the dough, cover it with the second dough. Gently pat down the sandwich and seal the entire circumference of he dough by pinching and curling, like a pie crust. This will seal in the stuffing.

Dust the sandwiched dough with enough flour and roll it out gently into a 6-7 inch bread. Gently place the paratha on the heated griddle. Cook each side on medium heat with a generous serving of butter. This yields a fine golden crust.
Repeat the process to make 4 parathas. Serve it with a side of curry or as is with a dollop of butter. Devour it warm, enjoy!