Share on Facebook : br Tweet now : br If an irresistably delectable breakfast is all that you are looking for, here's chef Ruchi Bharani who brings you a popular dish from the land of Punjab, that is, Gobi Ka Paratha. There are endless ways in which one can prepare a delicious gobi paratha, that you can have for breakfast, lunch or even dinner. Check out Ruchi's take on it. br br Ingredients: br br 12 cup cauliflower (grated) br 2 green chillies (finely chopped) br 14 amchoor powder br Salt br Pinch of turmeric br 34 cup wheat flour br 1 tbsp oil br 12 capsicum (finely chopped) br coriander leaves br 14 tsp coriander & cumin seed powder br 14 tsp garam masala br 1 tsp oil br 12 tsp salt br br Method: br br To make the filling: br - Heat oil in a pan. br - Add the finely chopped capsicum and saute it for few seconds. br - Add finely grated cauliflower, finely chopped green chillies, turmeric powder, garam masala, red chilli powder and aamchur powder and saute these ingredients. br - Turn off the flame and let the filling cool down. br - Add the chopped coriander leaves and salt to the filling and mix well. br br To make the dough: br - In a bowl, add the wheat flour, oil, salt and water and knead a dough. Let the dough rest for about 10-15 minutes. br br To make the parathas: br - Dust the work surface with wheat flour, take a small ball out of the dough, coat it with dry wheat flour and roll it into a thick, round roti. br - Place about 2 tsp. of the filling at the centre of the roti, fold it in a semi circle and press it on the sides. Using a sharp edged bowl, cut off the excess dough. br - Coat the filled dough with wheat flour and roll it in a round shape again. br - Dry roast the paratha on one side for a few seconds and then flip it over. br - Apply ghee on the roasted side, flip it over and again, apply ghee on the other side. br - Cook until you get the brown spots on the paratha. br - Serve hot with curd and butter. br br Director: Suchandra Basu br Camera: Kawaldeep Singh Jangwal, Manjeet Katariya br Editing: Sagar Bamnolikar br Creative Head: Kavya Krishnaswamy br Producer: Rajjat A.