Cauliflower needs to be thoroughly washed before cooking any dish. I usually immerse the florets in hot water for a quick 2 minutes. Turmeric has anti-septic properties and hence add a pinch of turmeric to the water. Remove the florets and put them in a sieve to drain off water.

Knead whole wheat flour dough keep aside. Grate the florets and green chilies into tiny pieces using a hand grater or a food processor.

In a separate bowl, add powdered form of turmeric, coriander, a pinch of pepper powder and salt. Roll the dough into circles of around 3 inches diameter. At the center, add finely grated cauliflower and chillies.

Sprinkle the dry masala mixture. Wrap the dough, grease the perimeter with ghee or oil and bring all the ends or edges together to form an enclosure that holds the dry masala and cauliflower together.

Flatten the dough, roll it lightly, dust dry Atta as you roll. The catch here is to finish rolling the dough before it starts emitting water.

Salt has a tendency to make a mixture become wet and this is the reason we did not add salted dry masala to grated cauliflower mixture earlier.

If we sprinkle dry masala just before rolling, it gives ample time to finish rolling. When bottom side is semi cooked, flip to the other side and apply ghee to the cooked side.

Roast the rolled parathas with liberal amount of ghee. Flip for the 2nd time to make sure the top side is cooked too. The paratha would slightly puff up when it is completely roasted.

Serve with plain curd or butter and pickle.