Cauliflower Paratha Recipe
Ingredients
1/2 kg wholewheat flour
salt to taste
120 gms ghee
1/2 tsp red chilli powder
1/2 tsp black pepper
1 big cauliflower
2 tsps coarsely powdered coriander seeds
2 tsps pomegranate seeds
How to make Cauliflower Paratha
Cut the cauliflower into small pieces.Discard the lower hard stalks, keep only the upper flower portions.
Put them in a vessel with a little ghee, coriander, chilli powder, black pepper, pomegranate seeds and salt.
Cook till the water is absorbed and the cauliflower is soft.
Fry for a few more minutes, remove from the fire and when slightly cool, grind to a coarse paste.
Knead the flour with a little salt to a smooth dough.
Take two small portions of the dough, and roll out two equal chapatis.
Cover one with a thin layer of the filling (paste) and smear the other with ghee.
Place this over the other, join the edges and roll out into a round.
Fry as ordinary parathas.
Serve hot with plain curd.
Variation: The filling can also be prepared as follows:
Wash and dry the cauliflower and grate it.
Squeeze out the water and mix with salt, ground spices, red chilli, black pepper, coriander leaves and pomegranate seeds.
A variety of parathas can be prepared by varying the fillings.
Some of them are given below:
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Cauliflower Paratha
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