Cooking Instructions
- 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.
- 13
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.
- 18
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.
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