Now divide the dough into lemon sized balls.
Usine one of dough balls, roll out a 2-3 inch circular disc.
Apply around ¼ teaspoon of oil/ghee.
Now add around 2 tablespoon of the cauliflower mixture.
Pull over the dough from all the sides and seal it.
Dip it into the dry whole wheat flour and lightly pat it between your palms so that the dal mixture gets evened out.
Start rolling the paratha to the desired size (4-5 inch diameter). Do not turn in between just keep on rolling the paratha. If required apply dry whole wheat flour in between to roll the paratha’s.
Once rolled, put it on a hot greased tawa or a non-stick pan, on slow flame.
Flip it after 50-60 seconds.
Let it cook again on a slow flame for 1-2 mins or until brown spots start appearing all over.
Then apply a little Ghee/oil and cook for a min. Turn, apply Ghee/oil and again cook.
Continue cooking on both sides until golden spots appear on both the sides and the paratha is evenly cooked.
This paratha freezes well and comes in handy on one of those days when you do not want to cook or are unable to cook. Check out how to store paratha’s in freezer.