Mix all the dry ingredients for the dough.

Add the oil, and mix thoroughly so that the oil incorporates very well into the dough. The flour should have a crumbly texture.

Start adding lukewarm water, a little at a time while mixing the dough. Keep adding the water and mixing until the dough comes together as a stiff mixture, and stops sticking to your palms.

Knead the dough for about 5 minutes until the dough gets a smooth texture. Keep the dough covered with a damp cloth until the stuffing is ready.

For the stuffing, in a wide pan, take some oil. Add the cumin seeds. Once the cumin seeds change color, add the onion.

Let the onions sweat for a minute. Then add the ginger, garlic and green chillies.

Now add the shredded cauliflower, and toss on high heat. The intent here, is to get rid of much moisture from the cauliflower. Add the dry spices in.

Once you have a dry, crumbly mixture, add the salt and the mashed potato. The mashed potato aids in bringing the stuffing together. Also add the cilantro.

Remove the stuffing from the heat, and let it cool until it is comfortable to touch. Do not wait too long, because the salt induces the cauliflower to shed some moisture, and if that happens, then you will not be able to stuff the mixture into the dough.

Now, take a golf-ball sized lump of the dough, and shape it into a smooth, round ball. Press the dough ball laterally, until you get a flat, round, thick disc. Place the disc on the rolling surface. Sprinkle some dry flour, so that the dough doesn't stick to the surface, or the rolling pin.

Roll the dough disc, leaving the middle slightly thicker than the periphery. Add abou 2 tablespoons of the stuffing in the center. Pick up the disc, and fold the periphery into the center like a dumpling.

Tuck the pointy end of the dumpling into the ball, and lightly roll the dough ball between your palms, so that you get a ball again.

Now press the ball, and dust it with dry flour. Leave aside for some time. Prepare a few other dough balls in the same way.

Now take the stuffed dough ball, and lightly roll it using a rolling pin. Ensure that the stuffing stays inside, and does not ooze out. Roll out the bread into a disc roughly 8 inches in diameter.

On a pan on high heat, place the rolled dough disc. Keep for a few seconds, until the top of the disc changes color, and dries up a little. Flip the paratha over. You should see light brown spots.

Add half a teaspoon of oil on the roasted side, and spread using a flat spatula. Flip the paratha again when the bottom has deep brown spots.

Oil the side with deep brown spots, and keep pressing and rolling the paratha, so that it does not puff up. In about 2 minutes of cooking and flipping, serve the paratha on a plate.

Cut into quarters and serve with a tomato based gravy, or even plain yogurt. It even tastes great with a mango/garlic pickle. Yum!