Instructions

1. Combine flour, salt, and oil in a bowl.
2. Add enough lukewarm water to make a soft, pliable dough. Cover and set aside for 20 minutes.
3. In a saucepan, heat oil for tempering on medium heat.
4. Add ajmo. As it browns, add hing and turmeric, then add ginger and garlic.
5. Stir for a few seconds, add cauliflower and chilies and sauté for a couple of minutes until it feels dry.
6. Add the remaining ingredients and mix.
7. Combine the potatoes, mix well and remove from heat and let cool.
8. Divide dough into 8 equal size balls.
9. Divide the stuffing into 8.
10. Roll 3 inch diameter round puri with the dough. Place one part stuffing in the center and bring up sides to seal and make a ball.
11. Coat with dusting flour and press the ball with your fingers to make a small disc.
12. Then gently roll with a rolling pin to a 6 inch diameter circle.
13. Heat griddle on medium heat, brush with ghee and place the paratha.
14. Let cook for a minute, bubbles will appear then spread ghee on top and flip.
15. Press with a spatula to help puff.
16. Cook evenly on both sides for a light golden color.
17. Remove from heat and repeat with the remainder of the dough.