Take and separate the florets, give it a thorough wash either grate it or use a chopper to make it fine.you can grate the ginger at the end along with the cauliflower florets or use the ginger as paste separately.

Clean and wash the coriander leaves and the chilli and chop it finely with a a knife or use a chopper.

In a pan, heat mustard oil, crackle Cummin seeds first, lower the flame add the coriander powder and turmeric powder.mix and add the cauliflower and ginger and mix well, add salt too, then add the coriander leaves and chillies and saute it for sometimes.cook it in open pan, we have to dry the cauliflower stuffing.I cooked it low flame, making the flame high as and when required so that it doesn't burn and stick to the bottom of the pan.

Add the Aamchur and Garam masala powder too and mix well, stirring it frequently cook till the mixture becomes dry. It almost took me 15-20 minutes. Check salt and other seasoning add more as per your taste. Once done put it in a plate and let it come at room temperature before you stuff and make parathas.you can make in advance but keep the stuffing in a tight container so that it doesn't absorb the moisture from the fridge.

For the dough.Take everything in a bowl add water as required and make it into a medium soft dough.let it rest for about 20-30 minutes and then divide the dough into 7 portions (about 100 gms each).

Flatten the dough balls one by one with the help of the fingers keeping the edges thinner than the centre.put about 2 tbsps (25-30 gms) and bring all edges to together, seal it and make a ball and apply dry flour and flatten it with the help of rolling pin into 7-8 inches Paratha.in the meanwhile heat the tawa.and add the flattened cauliflower stuffed Paratha on the hot tawa, flip and cook on both sides, apply ghee or veg oil whatever you prefer and cook like you cook other parathas.