Get the veggies ready as in shredding chopping etc.

Heat oil in a wok and add asafoetida and cumin let it splatter followed by chillies garlic and ginger. Saute for 2 mins

Now add the spices and saute until a bit cooked.

Add the cauliflower mix well and then add salt. Cook well so that it grasps the spines and leaves it's raw taste behind. Let it cool.

Fill this mixture in the paranthas and roll them.

Cook them on a hot skillet both sides with butter or ghee.

Serve hot. I served them with spinach kadhi, coriander tomato chutney, jaggery and mixed pickle. Enjoy.