Stuffed Cauliflower Paratha
by Tarla Dalal
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Crisp and tasty parathas that none can refuse, the stuffed cauliflower paratha is wonderful way of preparing healthy cauliflower. Whole wheat flour and a liberal amount of cauliflower make this a nutritious dish, which is crispier than normal parathas due to the addition of rice flour. Aromatic herbs like coriander and mint along with green chillies give these parathas a naturally strong aroma that kindles one’s appetite.
- Combine the rice flour, whole wheat flour, oil and salt in a bowl, mix well and knead into a stiff dough using enough milk.
- Cover with a lid and keep aside for 15 minutes.
- Heat the oil in a broad non-stick pan, add the cauliflower, salt, turmeric powder and 2 tbsp of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
- Add the coriander, mint leaves, green chillies and pepper powder, mix well and cook on a medium flame for another 1 to 2 minutes, while stirring occasionally.
- Divide the stuffing into 6 equal portions and keep aside.
- Divide the dough into 6 equal portions.
- Roll 1 portion of the dough into 150 mm. (6”) diameter thin circle using a little whole wheat flour for rolling.
- Place the roti on a greased hot non-stick tava (griddle) and place 1 portion of the stuffing on one half of the roti.
- Fold the other half of the roti over the stuffing to make a semi-circle and press it lightly so that the stuffing doesn’t spill out.
- Cook the paratha, using a little oil, till it turns golden brown in colour from both the sides.
- Repeat steps 2 to 5 to make 5 more parathas.
- Serve hot with fresh curds.
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