Parathas with Cauliflower Filling

Parathas with Cauliflower Filling

Ingredients :

2 cups roti flour 1/2 teaspoon salt 2/3 cup warm water 2-3 tablespoons ghee for cooking

Filling 1 cup finely grated cauliflower 2 teaspoons fresh ginger, grated finely 1 teaspoon salt 1 teaspoon garam masala Chili powder to taste

Method :

Use a bowl to mix the plain flour and salt together. Add the water and knead for 10 minutes to form a firm but pliable dough. Cover and set aside for 30 minutes. Separate the dough into 8 equal parts 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

Do not prepare the filling until you are ready to use it. Mix all the ingredients in a bowl. Ensure that you use only tender flower heads of the cauliflower as larger ones will make the parathas difficult to roll out.