For cauliflower paratha, grated cauliflower is cooked along with green chiles and ginger in tempered oil till the cauliflower is soft and dry. The briefly cooked cauliflower is then stuffed into wheat dough and rolled out into thick parathas. The cauliflower paratha is cooked on flat pan until its golden brown on both sides.
Makes: 3 – 4 Cauliflower Paratha.
Cauliflower 1/2 of Small One
Wheat Flour 1 1/2 Cups
Green Chiles 2
Ginger 1/2 inch Piece
Cumin Powder 1/4 tsp
Coriander Powder 1/2 tsp
Red Chile Powder 1/4 tsp
Turmeric Powder a pinch
Cilantro few Sprigs
Urad Dal 1/4 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Salt to taste
Oil as required
Method of preparation:
Remove outer leaves and break the cauliflower into florets.
Wash the florets and grate them. Alternatively, use a food processor to do the job.
Remove stems and wash the green chiles.
Grind green chiles into coarse paste.
Peel and mince the ginger
Wash and finely chop the cilantro.
Heat quarter tsp of oil in a pan, add urad dal, mustard seeds, cumin seeds, ginger and green chiles.
When urad dal changes color, add grated cauliflower, coriander powder, cumin powder, turmeric powder and red chile powder.
Cook covered for a minute or two and uncover and fry till cauliflower is soft and without too much moisture.
Remove from heat and stir in cilantro and sufficient salt.
Knead wheat flour into somewhat tight dough with few pinches of salt using enough fresh water.
Keep the dough covered with wet kitchen towel for half an hour.
Divide the dough into 3 – 4 portions.
Take each portion of wheat dough, press it a little to form a small disk.
Take around 2 tbsps of the cooked cauliflower mixture and place it on the disk.
Now bring together the edges of the dough and press it to form a ball.
Carefully knead each dough ball into around 7 inch diameter disc with help of a rolling pin.
Repeat the same with remaining wheat dough portions.
Heat a flat griddle on medium heat, brush half a tsp of oil all over the griddle.
Place the paratha on hot griddle and let it turn golden brown.
Add quarter tsp of oil on uncooked side and turn it over to let it cook.
When both sides are cooked properly, remove cauliflower paratha onto a plate.
Repeat the same with remaining rolled out parathas.
Serve hot cauliflower paratha with mango pickle and any raita of your choice.
Notes: Adjust the thickness of the paratha according to one’s preference.
Suggestions: If the paratha is not cooked properly, put it back on low heat and cook till its done. If the stuffing tends to come out while rolling the dough, apply a thin patch of wheat dough to cover. Or make sure to stuff just enough stuffing so it doesn’t come out.
Variations: Finely chopped onion or garam masala or other herbs can also be added to the stuffing.
Other Names: Cauliflower Paratha.