Whole wheat flat bread stuffed with a cauliflower filling
Servings 6parathas
Prep Time 10 minutesmins
Cook Time 20 minutesmins
Resting time 30 minutesmins
Total Time 1 hourhr
Ingredients
For the dough
1 ½cupwhole wheat flour
2tspoil
Salt to taste
For the filling
2tspoil
¾tspcumin seeds / jeera
1small onionfinely chopped
1-2green chilliesfinely chopped
1tspgrated ginger
2cupgrated cauliflower
¼tspturmeric powder
½tspred chilly powder
½tspgaram masala
½tspamchur powder / dry mango powder
Salt to taste
2tbspfinely chopped coriander
For paratha
Extra wheat flourfor rolling
Oil / gheeto drizzle
Instructions
To make the dough
Add wheat flour, salt and oil in a bowl and combine. Add water little by little and knead well to form a smooth and semi-soft dough. Cover and keep aside for 30 minutes.
To make the filling
Heat a pan with oil and add cumin seeds. When it sizzles, add onion, green chilly and ginger. Saute till onion turns soft.
Add the grated cauliflower and saute for 2-3 minutes. Then add turmeric powder, red chilly powder, garam masala, amchur powder and salt.
Mix well and saute for 4-5 minutes. Remove from heat. Add the coriander leaves and mix. Allow to cool slightly.
To make paratha
Method 1
Divide the dough into 6 equal portions. Take one ball and keep covered the rest of the dough.
Roll out the ball into a 4-inch circle. Place 2 heaped tablespoons of the cauliflower filling in the middle and bring together all sides and seal.
Pinch off the extra dough and gently flatten them. Dust lightly with flour and roll them gently into a 6-7 inch circle.
Heat a tawa or griddle and place the paratha. Cook the paratha by smearing little oil or ghee until golden brown on both sides.
Method 2:
Divide the dough into small lime size balls. Take 2 balls and roll out into 5-inch circle. Keep covered the rest of the dough.
Spread filling on one chapathi leaving a ¼-inch border and cover with another chapathi. Seal the sides and gently roll to a 6-7 inch circle.
Heat a tawa or griddle and place the paratha. Cook the paratha by smearing little oil or ghee until golden brown on both sides.
Notes
Make sure all sides are sealed well and do not apply too much pressure while rolling the paratha.
Adjust the spices according to your taste preference.