grated, steamed, and drained half a cup of cauliflower.
Use the water and some milk to knead a dough with 1/2 cup of gluten-free atta.
Add 1/4 cup of finely chopped onions and grated cauliflower before kneading.
To taste, add salt, red pepper flakes, amchoor, and chopped coriander.
After giving it a good knead, wait 30 minutes.
With a rolling pin, slice them into little pieces.
Place the paratha on a heated pan after adding some ghee on it.
Gently flip it over after it has started to cook on one side. Serve heated alongside curd.
