Cauliflower paratha

Name: Cauliflower paratha
Total time: 2400 s
Yield: 6 paranthas
Cuisine: Indian
Ingredients: 2 cups whole wheat flour; 1/2 cup water or add more as required; tsp oil; 1/2 of a cauliflower head, finally grated; to taste Salt; 1/2 tsp Red chilli powder; 1/2 tsp carom seeds; 1/2 tsp Black pepper; as per need Oil

Geetu Juneja @cook_24756500

#GA4
#week 10

Geetu Juneja @cook_24756500

#GA4
#week 10

Saved

Ingredients

40 minutes

6 paranthas

For wheat dough
2 cupswhole wheat flour
1/2 cupwater or add more as required
tspoil
For parantha stuffing
1/2of a cauliflower head, finally grated
to tasteSalt
1/2 tspRed chilli powder
1/2 tspcarom seeds
1/2 tspBlack pepper
For roasting the parantha
as per needOil

Saved

Steps

40 minutes

1

For knead dough, In a bowl, take 2 cups whole wheat flour.
2

Next Add 1/2 cup water or more as required. Knead the wheat flour with water to a smooth dough.
3

Knead the dough is non sticky,soft and smooth.
4

Grease the dough with a tsp of oil to prevent from drying.
5

Kept aside for 20-30 minutes.
6

For stuffing parantha, Firstly, rinse 1/2 of a cauliflower head very well. Check insects and warms in cauliflower and if there, then discard that part.
7

Then grate the cauliflower pieces using a fine grater.
8

Keep the grated cauliflower in the bowl.
9

Then add salt, black pepper, red chilli powder,carom seeds
10

Mix it well.
11

For Rolling parantha, take a small to medium size balls from the dough.
12

Dust them with flour on the rolling board.
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Then roll it in a circle of about 5 inches diameter.
14

Then place a 2-3 tbsp of fully prepared grated cauliflower in the center.
15

Then take the edge and join pleats together.
16

Then sprinkle some flour and roll of to a chapati size.
17

For roasting parantha, on a Flat pan or griddle, place the rolled parantha and cook for a minute.
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When the base is partly cooked, (after a minute),flip the parantha
19

Also brush oil and press slightly.Flip against once or twice till both the sides are cooked properly.
20

Roast the parantha very well till you see golden or brownish black blisters on top. Make all the paranthas this way.
21

Finally serve hot cauliflower parantha with butter, curd, pickle or sauce.