How to make gobi paratha?

In Punjabi homes, while making gobi paratha, the gobi is not sautéed or cooked before. The grated gobi is directly added as a stuffing. Cooking gobi and then adding it as a stuffing makes a lot of difference to the final taste of the parathas. Parathas made with a cooked gobi mixture cannot be compared taste wise to the parathas made with raw grated gobi, which tastes awesome. Since I have made both ways I know the difference. So to get the best taste in the parathas I would suggest not to cook the gobi
To make this Punjabi gobi paratha, the Gobi is grated finely. I usually use a hand grater for this purpose and avoid grating in the food processor which I have. For some reason, the food processor gratings are larger than the hand grated ones. The cauliflower has to be grated finely or else when making the parathas break.

Gobhi paratha are usually made for breakfast, but I made this for dinner, as was too tired to cook an elaborate meal. Gobi parathas are served with white butter or curd or mango pickle.

How To Make Gobi Paratha
Making gobi stuffing

1. Firstly rinse ½ of a cauliflower head very well. Check insects and worms in the cauliflower and if there, then discard that part. Rinse very well and then drain the water very well.