Using Herbs and Spices


Asian Home Recipe

Parathas with Cauliflower Recipe

Ingredients :

2 cups

1/2 teaspoon

2/3 cup

2-3 tablespoons

 

Filling

1 cup

2 teaspoons

1 teaspoon

1 teaspoon

Roti flour or plain white flour

Salt

Warm water

Ghee for cooking

 

 

Finely grated cauliflower

Finely grated fresh ginger

Salt

Garam masala

Chili powder to taste, optional

Method :
  • Mix flour and salt together in a large bowl, add the water all at once and knead hard for 10 minutes.

  • Dough should be firm but pliable.

  • Cover and leave for at least 30 minutes.

  • Divide dough into 8 equal portions and roll each into a ball.

  • Flatten out to a circle about 10 cm in diameter.

  • Put a spoonful of filling in the middle of each and draw ends together, pinching them firmly to join.

  • Flatten between the hands to a round shape.

  • On a lightly floured board roll out very lightly and carefully to a circle the size of a breakfast plate.

  • Do not press too hard on the rolling pin or the filling will break through the dough.

  • If this does happen, take a small piece of dough, press flat and place it over the break.

  • Roll gently to join.

  • When all the parathas are filled and ready to cook, heat a heavy griddle or thick, heavy frying pan until very hot.

  • Melt the ghee in a small saucepan and have it within easy reach.

  • Put a teaspoon of melted ghee on the griddle, spread it with a frying slice and put a paratha on it.

  • Spread another small teaspoon of melted ghee on top of the paratha.

  • Turn the paratha over and cook other side, pressing gently with frying slice.

  • Paratha should be cooked until nicely golden on both sides.

  • Serve at once, accompanied by raita.

Filling

  • Prepare filling only when ready to use it.

  • Combine all the ingredients in a bowl and mix well.

  • Use only tender flower heads of the cauliflower and make sure there are not large pieces, for these will make the parathas difficult to roll out.

 

More Indian & Pakistani Recipes