Indian Food Reimagined! Potato Chickpea Cauliflower Paratha

Ainekset

For the Paratha Filling

2 cups cauliflower florets

1 to 1 1/2 cups peeled and cubed potatoes

1" ginger minced

1/2 cup chopped cilantro

15 ounce can chickpeas

2 teaspoons oil

1/2 teaspoon cumin seeds

1/2 cup chopped red onion or more, to preference

1 to 2 green chilies finely chopped, such as Serrano, Indian chilies, or a milder chili of choice

1 teaspoon garlic powder

1 tablespoon ground coriander

1 teaspoon garam masala

1 teaspoon fenugreek leaves

1/2 teaspoon cayenne optional

1/4 teaspoon carom seeds ajwain, optional

1/2 teaspoon salt or more, to taste

Optional Additions

2 tablespoons hemp seeds for additional protein

lime zest

more spices of choice

For the Paratha Tacos

10 to 12 medium tortillas

For the Yogurt Dip

1 cup non-dairy yogurt

1 cup grated cucumber

1/2 teaspoon salt

1/4 teaspoon ground cumin or more, to taste

1/4 teaspoon cayenne or more, to taste

1 tablespoon lime juice or lemon juice

chopped cilantro for garnish

pepper flakes or cayenne for garnish