| 1. | To make dough: Mix flour, salt, ghee and 1 cup/240 ml water. Add enough of remaining water (¼ cup + 2 tbsp/90 ml), 2 tbsp/30 ml at a time, mixing after each addition, till dough forms a soft ball (stop adding water before dough becomes wet and sticky). Knead till dough is smooth and elastic (about 2 minutes). Keep covered with a damp cloth about 30 minutes. |
| 2. | To make filling: Grate cauliflower. Mix cauliflower and salt. Keep aside 15 minutes. Squeeze gently and discard water. Add remaining ingredients. Mix. |
| 3. | Rub hands with a little ghee. Knead dough briefly. Make 12 balls about 1½ inch/3.8 cm in diameter. Keep covered with a damp cloth. |
| 4. | On a floured board, roll each ball of dough into a flat round 4 inch/10 cm in diameter (To prevent sticking when rolling out rounds of dough: slightly flatten balls and press the balls lightly in flour on both sides. Shake off excess flour and roll out). Keep on a lightly floured surface, covered with a damp cloth. |
| 5. | Follow steps 6 to 10 for each round of dough. |
| 6. | Place round on palm of hand. Cup hand slightly to form a depression in centre of round. |
| 7. | Put 5½ tbsp/55 g filling on round. Lightly pat filling, spreading evenly to ¼ inch/6 mm from edge of round. |
| 8. | Surround filling evenly with dough by gently opening and closing hand slightly in a pulsating motion till some edges just meet. Pinch together the edges which meet just enough to seal. Pat sealed area to get an even thickness of dough. Repeat till round is closed fully. |
| 9. | Place stuffed round on board. Flatten slightly. Stuff remaining rounds of dough in the same way. Keep covered with a damp cloth. |
| 10. | On a floured board, roll each stuffed ball gently into a flat round 6 inch/15 cm in diameter. Keep on a lightly floured surface, covered with a damp cloth. |
| 11. | Heat tava about 3 minutes on medium heat of big burner of gas stove or 2 minutes on 800 Watts on induction cooktop. |
| 12. | Put round on preheated tava. Cook 1 minute. (Top should begin to look dry and darken. There should be a few light brown specks on the underside. If you can adjust the heat so that a few brown specks appear on the underside in 1 minute, you will be cooking at the ideal temperature.) Turn over round with a broad spatula. |
| 13. | Spread ½ tsp/2.5 ml ghee all over top surface of round. Turn over. |
| 14. | Spread ½ tsp/2.5 ml ghee in the same way. Turn over. |
| 15. | Lightly press entire round with spatula, rotating and pressing a small area at a time. (Pressing paratha ensures even cooking. If you notice a lighter area, press on the opposite side of that area when you have turned over paratha) Turn over. (Reduce heat to 600 watts if cooking on induction cooktop and maintain it for cooking all the remaining paratha) |
| 16. | Press in the same way. Turn over. |
| 17. | Spread ½ tsp/2.5 ml ghee over round. Turn over. |
| 18. | Spread ½ tsp/2.5 ml ghee over round. Turn over. |
| 19. | Continue pressing and turning till paratha is evenly browned (medium-brown) on both sides. Remove. |
| 20. | Cook remaining rounds in the same way. Serve hot, accompanied with curd. |