Cauliflower Paratha

Ingredients:
For stuffing:
Cauliflower - 1 (medium)
Onion - 1 (finely chopped)
Ginger - 1.5 tsp. (grated)
Chopped coriander leaves - few
Salt (to taste)
Cumin powder - 1/2 tsp.
Amchur powder - 1/2 tsp.
Garam masala - 1/2 tsp.
Tandoori masala - 1/2 tsp. (optional)
Kashmiri red chilli powder - 1/2 tsp.

For paratha:
Whole wheat flour - 2 cups
Salt (to taste)
Water (as required to knead)




Shredded  Cauliflower

 Method:
Mix salt and wheat flour in a bowl. Add required water and knead into a smooth dough. Cover and keep aside.
Cut the cauliflower into medium-sized florets with tender stalks. Heat 4 cups of water. Add 1/2 tsp. of salt and dissolve. Drop the florets and let it sit for 5 minutes. Remove the florets with a slotted spoon. Pat dry the florets. Add this to the blender or food processor and shred them. Sprinkle salt and mix well. Keep aside for 15 to 20 minutes. After 20 minutes, take a fistful of shredded cauliflower and squeeze out the water. Continue the process with the remaining.
Pat dry the onion pieces and coriander leaves. Add this to the cauliflower. Add the powders and ginger and mix well.
Knead the dough again and divide them into equal portions of balls. Take one ball and dust with maida/APF and flatten into a 4-inch circle. Place 1 tbsp. (or according to your measurement) of cauliflower stuffing and bring the edges to the centre and seal it.
Again dust with APF/maida and flatten the ball into chapathi. Don't give too much pressure while rolling with rolling pin. While rolling, 2 to 3 holes may appear and it's not a problem.
Heat a tawa and cook the paratha in medium-low flame (the stuffing inside will get cooked). When you see the brown spots on both sides remove and place on a plate. While the paratha is cooking in the tawa, you can roll another paratha simultaneously. Continue this process with the remaining balls.
Enjoy with thick curd and your favorite pickle.

Sent off to "Flavours Of Punjab" event hosted by Pari and started by Nayna.

Posted in: Breads, lunch