Stuffed Cauliflower Parathas Recipe
Ingredients
| Cauliflower | 250 Gram, washed (For the filling) | |
| Coriander | 1 Tablespoon, chopped (For the filling) | |
| Green chillies, deseeded and chopped fine 2-3 | ||
| Coriander powder | 1 Teaspoon (For the filling) | |
| Salt | To Taste (For the filling) | |
| Millet flour 1/2 cup | ||
| Oil | 2 Teaspoon (For the Dough Whole wheat flour 3 cups) | |
Directions
Clean wash thoroughly and grate cauliflower.
Sprinkle salt on it and set aside for 15 minutes.
Then squeeze the water from the cauliflower and the set out set aside For kneading the dough.
Add the rest of the stuffing ingredients and mix well.
Use the cauliflower water to prepare the dough.
Since this will already have salt content from the salt sprinkled on the grated cauliflower, there is no need to add extra salt.
Use more water, if required.
Knead a moderately soft dough.
Add the oil and knead till the dough absorbs it.
Set aside for 15 minutes.
Vide the dough into small balls.
Roll out 2 discs of 2 inch diameter, spread a teaspoon of the filling on one disc and| place the other disc on top of it.
Seal the edges by pressing between the thumb and pointer finger.
Roll out again to make a thick paratha.
Heat a griddle and dry roast the paratha on both sides.
Repeat the whole process till the filling is used up.
Serve hot with baigan bharta and a salad.
Sprinkle salt on it and set aside for 15 minutes.
Then squeeze the water from the cauliflower and the set out set aside For kneading the dough.
Add the rest of the stuffing ingredients and mix well.
Use the cauliflower water to prepare the dough.
Since this will already have salt content from the salt sprinkled on the grated cauliflower, there is no need to add extra salt.
Use more water, if required.
Knead a moderately soft dough.
Add the oil and knead till the dough absorbs it.
Set aside for 15 minutes.
Vide the dough into small balls.
Roll out 2 discs of 2 inch diameter, spread a teaspoon of the filling on one disc and| place the other disc on top of it.
Seal the edges by pressing between the thumb and pointer finger.
Roll out again to make a thick paratha.
Heat a griddle and dry roast the paratha on both sides.
Repeat the whole process till the filling is used up.
Serve hot with baigan bharta and a salad.
Chef
