Ingredients: For the Dough: 2-3 cups wheat flour (plus more for dusting) 1 tbsp. oil (plus extra for brushing) Salt to taste Water to mix the dough Cauliflower Filling: 1 small cauliflower, trimmed and chopped finely 1 medium onion, finely chopped 2-3 green chillies, chopped 1/2 tsp. cumin seeds 1 tsp. ginger, grated 1/2 tsp. turmeric powder 1 tsp cumin powder 1/2 tsp. garam masala 1 tbsp. coriander leaves, chopped 2-3 tbsp. oil Salt to taste Method: For Filling: Heat oil in a sauce pan. Add cumin seeds, green chillies, onion, ginger. Fry until onion is soft. Add cauliflower, salt turmeric, cumin powder and garam masala fry for 2 minutes, cover and cook until cauliflower is tender but not too soggy. Remove fom the heat, add coriander leaves and mix well. For the Dough: Mix all of the ingredients together in a large bowl to firm a smooth, soft dough. Add enough water to make a stiff dough.Cover and set aside for 1-2 hours. Divide the dough into equal portions. Roll each portions into small, flat circles, on a lightly floured board. Place about 1 tbsp. of filling on one portion of dough circles, spreading it evenly over the surface. Cover with another dough circle, sealing edges with a little milk or water. Flatten each paratha with your hands, and gently roll them into circles. Being careful that stuffing does not come out. Heat the griddle over a medium heat. Place one paratha in the hot griddle and cook for few seconds. Turn the paratha over and brush with oil. Cook for few minutes, turn paratha over again, and brush with oil. Fry for a few more minutes or until it is crisp and brown on both sides. Fry the remaining parathas in the same way. Serve warm with Curry/Chutney.