No-Oil Gobhi Paratha with Coriander Tomato Chutney

Ingredients

• 80 g cauliflower, finely grated
• 60 g whole wheat flour
• 40 g tomato, chopped
• 20 g fresh coriander leaves
• 5 g green chilli, minced
• 3 g ginger, grated
• 2 g cumin powder
• 1 g salt
• 1 g garam masala
• 30 ml water for dough and chutney

Preparation

1. Mix grated cauliflower with cumin, garam masala, salt and ginger; squeeze out excess moisture.
2. Knead whole wheat flour with water into a soft dough; rest 5 minutes.
3. Stuff dough ball with spiced gobhi, seal and roll gently into a thin paratha.
4. Dry-roast on a hot non-stick tawa, pressing lightly until both sides are golden and cooked through.
5. Blend tomato, coriander, green chilli, salt and a splash of water into a fresh chutney.
6. Serve hot paratha with the coriander tomato chutney.