RECIPE DETAIL – Grate a small gobi. You can use a hand grater to do that. I have done mine in a food processor. Add salt to the grated gobi and set it aside of 20 minutes. This is an essential step and should not be missed. After salt is added gobhi releases some liquid and that needs to be drained off properly. If not done, gobi will be all watery and difficult to handle. To do that take a muslin cloth, transfer gobi, close the cloth and squeeze out all the liquid – 2 cups of gobi will be reduced to 1 cup of gobi.
After removing all the liquid, rub gobi with hands – it should feel dry. Mix in all the spices. Just before rolling the paratha, mix in salt- as all the salt is washed away during squeezing. Make sure to use up all the salted gobi mixture, if not used it will again turn watery. Roll the paratha as shown below and cook until evenly brown.
Since I was making this for my morning Karwa chouth sargi, I have added minimal spices. But if making it as a regular breakfast than feel free to experiment.