Gobi Paratha

Dassana Amit presents Gobi Paratha as Punjabi whole-wheat flatbread with a spiced cauliflower filling. She learned this family method from her mother-in-law and uses fresh raw cauliflower rather than precooking the filling.

Whole wheat flour, selected optional salt and ghee are kneaded with water into a soft dough. The cauliflower is rinsed in fresh running water, drained and finely grated, with green chili mixed through it.

Two dough rounds are rolled on a floured board. Ghee coats one round before the cauliflower goes on; salt, red chili powder and garam masala are sprinkled over it, followed by a little wheat flour to absorb its moisture.

The other dough round covers the filling and the edges are sealed before gentle rerolling. Ghee roasts both sides on a tawa or skillet until the filled bread is browned, with its edges pressed as needed.

The finished Gobi Paratha is offered hot or warm, with ready yogurt selected as its accompaniment. The author describes a crisp, savory stuffed flatbread; her pickle, white-butter and other stuffing suggestions remain separate options.