First, start by making paratha dough. In a large mixing bowl add whole wheat flour, sooji and mix them.

Add milk and start needing the dough. Mix it all and now add water as required to make a stiff and soft dough.

Keep the dough aside and rest it for 30 minutes.

To prepare the cauliflower paratha stuffing, take grated cauliflower in a bowl and add chopped coriander leaves, chopped green chilli, salt to taste, carrom seeds and poha. Mix it well.

Now divide the dough into 5-6 equal parts and make rounds of it (as demonstrated in video)

Roll out each portion into a flattened disk of 5-6 inch diameter.

Place two tablespoon of paratha stuffing and bring the edges together in the center and pinch them together to seal it.

Now with the rolling pin/belan roll it out into thick cauliflower paratha, be gentle with the pressure. Apply little whole wheat flour while rolling the paratha.

Heat a griddle, non-stick or iron both are fine. Apply a little bit of ghee or oil and place the cauliflower paratha over this.

Flip it when small bubbles start to appear, apply ghee on other side and cook it on medium heat for 1-2 minutes.

Flip again and apply ¼tsp ghee one more time and cook till it is crispy and nicely cooked with prominent dark golden spots.