Gobi Paratha — Cauliflower Flatbread Water Management (गोभी पराठा)

Punjab winter tradition — cauliflower is a rabi crop and gobi paratha is a cold-weather morning staple

Gobi (cauliflower) paratha presents a harder technical challenge than aloo paratha: raw grated cauliflower releases significant water when salted, and if this isn't managed, the filling becomes wet and the paratha tears during rolling. The technique requires grating the cauliflower on a large-hole grater (never blending), salting the gratings and squeezing out the liquid, then seasoning with dried spices only (no fresh tomato, which adds more water). The filling ratio must be lighter than aloo paratha — cauliflower is less dense and a too-heavy filling tears the dough.

• The salt-squeeze-dry technique for water-heavy vegetables parallels the Greek spanakopita filling preparation for spinach.

With butter and yoghurt. The slight sulphurous note of cooked cauliflower pairs particularly well with fresh mint chutney.