Cauliflower Paratha (Cauliflower-Stuffed Indian Flatbread)

Ingredients

• 13 heads Cauliflower
• Remove Leaves And Separate Florets From Stems
• 2 teaspoons Salt
• 2 teaspoons Red Chili Powder Or To Taste
• 3 whole Green Chilies
• Chopped
• 2 Tablespoons Dry Mango Powder (Amchoor) Or Khatai (optional)
• 1 cup Whole Wheat Flour
• Plus Additional Flour For Rolling
• 4 Tablespoons Oil For Cooking

Instructions

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