Outer covering:

Wheat flour - 1 cup

Slt

Oil - 2 tsp

Water - to mix

Filling:

Finely grated or minced cauliflower - 1 cup ( washed well in warm water with little salt)

Jeera - ½ tsp

Hing - ¼ tsp

Green chillies - 2, finely minced

Coriander leaves - 2 tbsp, finely chopped

Amchur powder - 1 tsp

Salt, haldi

Oil - 2 tsp

For the outer covering, mix all ingredients to a soft dough.

For the filling, heat the oil in a kadai.

Temper jeera first & then add green chillies & hing.

Now add cauliflower, haldi & salt.

Sprinkle little water, cover & cook till soft.

Add amchur powder & chopped coriander leaves.

Remove & cool.

Divide the dough & filling into 6 portions each.

Take one ball of the dough & with hand pat it into a small cup.

Keep filling inside & smearing fingers with water, close the cup, drawing the dough from all round.

Roll the ball, carefully into a circle about 6” diiameter.

Put it on a hot tava.

When the underside is partly cooked, turn over.

After a mte, flip again & pour oil on the first side.

Now cook on bith sides till brown spots appear.

Serve with pickle & sabji.

The same way, mooli parathas can be made.

With food processor:
Drop big chunks of gobi in boiling water, switch off the stove & kept it covered. Strain after 15 mts. Pass that, ginger, green chillies, [COLOR=blue! important][FONT=verdana, geneva, lucida, 'lucida grande', arial, helvetica, sans-serif][COLOR=blue! important][FONT=verdana, geneva, lucida, 'lucida grande', arial, helvetica, sans-serif]coriander[/font][/font][/color][/color] through the mincer blade of the food processor. Remove & change to the kneading blade. Then make paratha dough with the minced ingredients, as I have given.
Madke parathas as usual. I have never got such thin, soft gobi parathas.