Gobi Paratha

Combine Atta flour and 5 grams of Salt in a large bowl. Gradually add Water and knead to form a soft, pliable dough. Cover the dough and let it rest for 20 minutes.

Grate the Cauliflower finely. Place the grated Cauliflower in a clean kitchen towel and squeeze out as much excess water as possible. This step is crucial to prevent the stuffing from becoming watery.

Heat 15 grams of Ghee in a pan over medium heat. Add Ginger-garlic paste and Green chili, sauté for 30 seconds until fragrant.