by Tarla Dalal
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Added to 228 cookbooks
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These Parathas are very popular and always made in every household.
It is mostly made on a Sunday for breakfast and served with fresh curds and pickle to make a complete meal. These parathas are also great to take in dabba and eaten when hungry.
- Combine all the ingredients in a deep bowl and knead into a soft dough using enough water.
- Heat the oil in a broad non-stick pan and add the cumin seeds.
- When the cumin seeds crackle, add the onions and green chilies and sauté on a medium flame for 30 seconds.
- Add the cauliflower and salt and sauté on a medium flame for 1 to 2 minutes.
- Add 4 tbsp of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
- Add the coriander and mix well. Keep aside.
- Divide the cauliflower stuffing into 5 equal portions. Keep aside.
- Divide the dough into 5 equal portions.
- Roll out a portion of the dough into a 100 mm. (4") diameter circle using a little whole wheat flour for rolling.
- Place one portion of the cauliflower stuffing in the centre of the circle.
- Bring together all the sides in the centre and seal tightly.
- Roll out again into a circle of 175 mm. (7") in diameter using whole wheat flour for rolling.
- Heat a non-stick tava (griddle) and cook the paratha on a medium flame, using a little ghee, till golden brown spots appear on both the sides.
- Repeat steps 2 to 6 to make 4 more parathas.
- Serve hot.
Nutrient values per paratha
|Vitamin A||147.3 mcg|
|Vitamin B1||0.2 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||1.7 mg|
|Vitamin C||14.8 mg|
|Folic Acid||12.4 mcg|
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