Griddle-cooked flatbread stuffed with finely grated spiced cauliflower and ginger.
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In a large bowl, mix the whole wheat flour with a pinch of salt and a teaspoon of oil, then gradually add water to knead into a smooth, soft dough. Cover and rest for 20 minutes.
Grate the cauliflower finely and squeeze out any excess moisture using a muslin cloth to prevent the parathas from getting soggy.
In a separate bowl, mix the squeezed cauliflower with ginger, green chilies, cilantro, ajwain, garam masala, and turmeric; do not add salt to the filling yet.
Divide the dough into 8 equal-sized balls and the cauliflower filling into 8 portions.
Take one dough ball, roll it into a 3-inch circle, place a portion of filling in the center, sprinkle a pinch of salt over the filling, and pleat the edges to seal it completely.
Gently flatten the stuffed ball with your palm and roll it out into a 6-7 inch circle using dry flour for dusting, being careful not to tear the dough.
Place the paratha on a hot griddle (tawa) and cook until small bubbles appear, then flip and apply half a teaspoon of ghee on the surface.
Press down with a spatula and cook both sides until golden brown spots appear and the edges are crispy; serve hot with yogurt or pickle.
