Chop the potatoes in quarters. Steam for about 5-6 minutes or until 90% done.
Now add the florets to the potatoes and steam for another 3-4 minutes. Depending on the size of the florets it will get done from 2-5 minutes.
While that's happening, take the flour and salt in a bowl. Give it a stir.
Now add the yogurt to the mixture. Its not really necessary, but I add it for the protein factor. You can use just water instead.
Give it a mix and add enough water
to knead into a pliable dough. Set aside.
Switch off the steamer when the cauliflower is done.
Drop the potatoes and the cauliflower on a bowl and give it a good mash.
I use a potato masher.
While you are mashing, heat up a skillet or a pan and add 1-2 tsp. of oil/ghee. Once hot, add the cumin seeds and the ginger garlic paste. Keep stirring to avoid it burning and when the aroma starts wafting
add the spices along with the potato-cauliflower mash. If adding lemon juice, add it once you have removed the stuffing from the heat (towards the end). There is not much cooking involved since the main ingredients are already cooked. Just enough to stir in the spices. The total time for this would be only 5-6 minutes.
Remove from heat and add the cilantro. Stir until combined.
Meanwhile prepare small balls of dough on a floured surface.
Roll it into a small circle
Place a small ball of the stuffing in the center.
bring the edges towards the center, on top of the stuffing and pinch to seal the dough.
press it down using your palm until flattened.
Sprinkle some flour on top and
gently roll it out into a small circle. Its totally OK if some of the stuffing peaks out - it adds to the taste when it cooks on the girdle.
Place it on a hot girdle on med-high heat , pouring a little oil/ghee around the bread.
In about 2-3 minutes, turn the bread when dark spots start appearing on the surface. Cook on the other side the same way. No need to add oil this time around (but you sure can if you want to ;)) See the bits of purple?