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1
On a box grater, using the side with the smallest size holes, grate the cauliflower florets.
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2
Make sure you discard the stems.
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3
Once done, add salt, red chili, green chili and dried mango powder to it.
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4
Mix it and taste.
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5
Adjust seasoning.
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6
Make sure seasoning is correct because that is going to play the major role in your stuffed paratha.
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7
Keep it little spicy so you can retain flavor after it gets wrapped in the flour layer.
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8
Set it aside.
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9
In a bowl, add flour and enough salt, about 1-2 teaspoons or to taste.
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10
Using warm water, mix everything until it all comes together.
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11
Break into small 8 rounds.
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12
Put a flat skillet on gas at medium flame.
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13
Roll out one flour ball, dusting with additional flour if it feels sticky.
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14
Set aside.
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15
Roll another ball the same way.
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16
Spread the cauliflower stuffing mixture evenly over the rolled out flour.
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17
Cover it with the other rolled out piece.
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18
Make sure both circles of dough hold together, or use a rolling pin with very light stress to even it out so everything holds together.
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19
Gently transfer the stuffed paratha to the skillet.
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20
Let it cook on one side for few minutes.
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21
Flip it and smear it with canola oil or ghee.
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22
Once the bottom side is lightly cooked, flip and coat that side too.
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23
Let it cook till it gets nicely browned but not burnt.
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24
Repeat with the remaining paratha in the same manner.
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25
Serve with yogurt and pickles along with a hot cup of tea or coffee.
