Back to 8 servings dough 2 cups whole wheat flour (atta), plus more for rolling 0.5 teaspoon salt 1 teaspoon oil 0.6 cup water, as needed filling 1 pound cauliflower florets, about 450 g, cleaned and patted dry 1.5 piece green chilies, chopped; leave out for a milder version 2 tablespoons fresh cilantro, finely chopped 1 teaspoon ginger, grated 0.5 teaspoon salt, adjust to taste 0.75 teaspoon Kashmiri red chili powder 0.75 teaspoon garam masala 0.75 teaspoon roasted cumin powder 1 teaspoon chaat masala, or 0.5 to 0.75 teaspoon amchur (dried mango powder) 0.5 tablespoon dried fenugreek leaves (kasuri methi) 0.25 teaspoon carom seeds (ajwain), lightly crushed 0.25 teaspoon turmeric, optional cooking 3 tablespoons ghee, plus extra for brushing
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1 Step 1: Knead the flour, salt and oil with water into a soft, non-sticky dough. Cover and rest for 20 to 30 minutes.2 Step 2: Heat the oven to 220°C (430°F). Grate the cauliflower florets into rice-sized pieces, spread on baking trays and roast for 20 to 25 minutes, stirring halfway, until slightly tender but still crunchy. Cool completely.3 Step 3: Mix the cooled cauliflower with the green chilies, ginger, coriander, salt, chili powder, garam masala, cumin, chaat masala, kasuri methi, carom seeds and turmeric. Taste and adjust salt. Keep the filling dry.4 Step 4: Divide the dough into 8 balls and keep them covered. Flatten one ball, add 3 to 4 tablespoons of filling, and gather the edges to seal.5 Step 5: Dust with flour and gently roll into a 6 to 7 inch paratha, rolling quickly so the filling does not release water.6 Step 6: Cook on a medium-hot tawa until bubbles form, about 1 to 2 minutes. Flip, spread ghee on top, flip again and press with a spatula so it puffs.7 Step 7: Cook the second side, brushing with ghee, until golden-brown spots appear on both faces and along the edges. Keep the heat medium so the inside cooks without burning. Repeat with the rest.getsaucepan.com/r/40ad3648-7748-5c4b-bf1d-7df7b28441d9
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