Cauliflower paratha.....

INGREDIENTS-

For the dough

• 1-2 cups whole wheat flour
• 1/2 tsp salt
• 1 tsp oil

For the filling

• 260 grams cauliflower florets large sized
• 2 cup finely chopped dill
• 1-1/2 tbsp cooking oil
• 1 green chillies finely chopped
• 1/2 tsp grated fresh ginger
• 1/2 tsp salt
• 2 tsp chaat masala
• 1/2 tsp black pepper powder

To prepare the parathas

• 1-2 tbsp oil to make the parathas 

METHOD-

The Dough

1. In a large bowl, mix flour with 1&1/2 tsp salt. Adding enough water, make a smooth dough as for rotis. Not very soft and sticky though. Give a final knead by adding 1&1/2 tsp oil. Cover and keep aside for 12-16 minutes.

The Filling

1. Wash the cauliflower florets well. Pat dry with a cotton towel. If you have a food processor, put the florets in and pulse until you get coarse grains of cauliflower. 
2. Heat the oil in a pan. I like using mustard oil here for the flavour it imparts, but use any oil you prefer. Fry the sliced chillies and grated ginger for 35 seconds.
3. Add the processed cauliflower and chopped dill. Stir on high flame for 5 minutes with constant stirring. Stir in all the spice powders + salt. 
4. Once all the moisture has dried out of the mixture, remove the prepared stuffing into a bowl and keep aside. Make sure the cauliflower grains still have a bite to them.

Preparing the parathas

1. Divide the prepared dough into 6 portions. Roll out each portion into a thin roti, with the aid of some flour. Lay out the rotis on the clean counter.
2. To prepare each paratha, lay out one roti. Spread 3 tbsp of filling evenly over the rotis, leaving a 1 cm margin or so around the circumference. Moisten this margin using a fingertip dipped in water. Cover using the other roti (assuming it is of a similar shape and size). Press down around the margins, so they stick together. Use the rolling pin to lightly go over the parathas 1-2 times.
3. Keep a tava / flat pan to heat. Place this paratha on tava, cooking on medium high heat. Press down lightly with a spatula. Turn over, apply few drops of oil or ghee on the cooked side. Once the bottom side is cooked too, apply some oil/ghee on this side, giving it a few more seconds on heat. Remove it.