Gobi Paratha or prantha, is one of the popular variant of Paratha along side the regular Aloo parantha & Onion paratha. The procedure for preparing all the parathas are same but the ingredient varies. This type of Parathas are very famous and popular in the South Asian cuisine and Indian peninsula in particular.

Ingredients:
Cauliflower – 1/2 cup (grated)
Onion – 1 small size (optional) depending upon taste and requirement
Green chilies – 2 (finely chopped)
Amchoor powder ( Dried Mango powder. Also called Khatai ) – ¼ teaspoon
Salt – to taste
Turmeric – a pinch
Wheat flour – 1 cup
Oil – 1 tbsp
Capsicum (finely chopped) – 1/2 of a medium sized shape
Coriander leaves
Coriander & cumin seed powder – 1/4 tsp
Garam Masala – 1/4 tsp

Method:
The whole process can be divided into 3 small parts

To make the filling:
1) Pour oil in a pan add the finely chopped capsicum then saute it for few seconds.

2) Add finely grated cauliflower, finely chopped green chilies, turmeric powder, garam masala, red chili powder, aamchur powder and mix well.

3) Do turn off the flame and let the filling cool down.

4) Add the chopped coriander leaves and salt to the filling.

To make the dough:
1) Now In a bowl, add the wheat flour, oil, salt, with adequate amount of water and knead the dough. Let the dough rest for about 10-15 minutes.

To make the Paratha:
1) Dust the work surface with wheat flour,

once the dough is ready, bring out on a plate and then with the help of hands try to give it a shape of small ball. Take the small ball out of the dough, coat it with dry wheat flour

and roll it into a thick, round roti.

2) Place about 2 tsp. of the filling at the center 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.

3) Coat the filled dough with wheat flour and roll it in a round shape again.

4) On a hot pan, cook the paratha for few seconds on both the sides, without ghee, butter or oil.

5) Dry roast the paratha on one side for a few seconds and then flip it over.

6) Apply ghee on the roasted side, flip it over and again, apply ghee on the other side.

7) Cook until the brown spots starts appearing on the paratha.

8) Serve hot with curd and butter.

Courtesy
https://www.youtube.com/watch?v=dexz-JkFGdg
https://www.youtube.com/watch?v=59jf855qmYY
https://www.youtube.com/watch?v=Ws0GFaEVu4k