30 January, 2016
Stuffed Cauliflower Paratha
Date – 25.1.2016
Preparation time – 20 mins
Cooking time – 30 mins
Recipe type – main
Cuisine – north Indian
How many- 12-13 no
For making Stuffing
Cauliflower – 1 medium or small
Ginger-garlic – 1 tbsp (crushed or paste)
Cumin – ½ tsp
Mustard – ½ tsp
Red chilly powder – 1 tsp
Turmeric powder – ½ tsp
Coriander powder – 1 tsp
Garam masala – 1 tsp
Amchur/dry mango powder – ½ tsp
Oil/ghee – 2 tsp
salt as per taste
Fresh coriander leaves for garnishing
For making dough
Wheat flour – 2 cups
Besan/gram flour – ¼ cup
Ghee – 2 tsp for moyan
Water – as needed
Oil/ghee – for shallow fry
For making dough
Take wheat flour and besan in a big bowl, ghee and salt, mix well.
Add water slowly and make dough. Dough should be little tight then normal chapati dough.
Keep this dough aside for 15 to 20 mins and cover it with a plate.
After 20 mins wet your hands with water and mash this dough till it become soft.
Devoid dough into 12 parts. Keep aside.
For making stuffing
Blanch the cauliflower and grate it.
Heat oil or ghee add cumin, allow it to splatter.
Add grated cauliflower and ginger-garlic, stir and fry them for 2 mins at medium heat.
Add red chilly, turmeric, coriander, garam masala powders and salt.
Again fry for 2-3 mins and coriander leaves. Switch off flame.
Stuffing is ready. Let it cool down completely.
For rolling paratha
Take a medium ball of dough, roll & flatten it.
Dust it with some floor and make a circle of about 5 inch with fingers.
Place 2 tsp of stuffing in the center and cover the stuffing with remaining dough of the circle.
Flatten it again and sprinkle some dusting floor and roll this paratha with rolling pin as you do for normal chapati or paratha.
On a hot tawa, placed the paratha (tawa should be hot).
When the base is partially cooked, flip the paratha.
Spread some ghee on the partially cooked paratha and on the sides as well.
Flip it again and spread some ghee on the other side as well.
If you have paratha presser, press the paratha to make it crispy or you can use flat spatula
Cook both the sides nicely.
Now your paratha is ready to eat. Serve it with curd or instant tomato and coriander chutney ,which goes very well with paratha.
Blanch and grate the cauliflower
Heat butter or ghee, add cumin
Add cauliflower and ginger garlic
Fry for some time and add dry spices and salt
Again fry for some time and add coriander leaves
Let it cool down completely
Take wheat flour, besan,salt and ghee
Add water and make dough, keep aside for 20 mins
After 20 mins make it soft, do not add water
Divide into 13 balls
Make it flat
Put on hot tava
Apply oil/ghee both the sides and shallow fry
Paratha is redady