First we will prepare the dough and keep aside. In a large mixing bowl, add the whole wheat flour, salt, oil and mix well. Add sufficient water and make a smooth dough similar to how you would make for chapati and keep aside. Dough should not be too soft or tough. Coat the dough with oil and keep covered until use.

 

Now we will move with the filling. Heat a large pan with oil, add the ginger, green chilli and saute for a minute. Add the cauliflower and saute for another one minute.

 

 

Add all the dry masala powders (chilli, turmeric, coriander, jeera, amchur), salt and saute well for a few minutes, until everything is combined well and the cauliflower turns dry.

 

 

Turn off the flame and add the coriander and mint leaves. Mix well until combined. Set aside the filling and let it come to room temperature.

 

Now, make equal sized balls out of the dough. Take one of the balls and use your fingers to shape it into a cup. The center should be thick and the edges / wall should be thin. Now, take a little bit of the filling and make a ball out of it. The size of the ball should be slightly larger than the size of the dough ball. Place the filling ball in the center of the dough cup.

 

 

Using your fingers pull the edges of the dough over the filling and seal it tight. Roll it gently in your palm to make a smooth ball and place the ball on a floured surface. Using a rolling pin flatten it out into a circle. It should be slightly thick and also you should be able to see the filling through the dough. That is the right thickness.

 

 

Heat a flat griddle / tawa, sprinkle oil and cook the paratha on medium flame until both sides turn golden brown by frequently flipping it.

 

 

Serve hot with pickle and curd.