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 well.
7. 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.