CAULIFLOWER PARATHA

A cloud kitchen is located,just a few yards way from my house.I find it really entertaining to listen to the day-to-day menu list announcement made through the microphone from the kitchen. Besides the different variants of parathas, aaloo paratha and gobi paratha feature in their regular menu list. The very mention of parathas,conjures up images of thick flat bread with delicious stuffing inside.The sounds and smells of parathas wafting through the air,stoked my appetite for the dish. Hence,I decided to try different variants at home. Cauliflower paratha,is yet another delectable variant. Only the prepping part of the stuffing is little tedious. If you plan to make this parathas for parties or pot-luck,make the stuffing the night before and stick them in the fridge .

 

 

 

 

 INGREDIENTS FOR STUFFING :

CAULIFLOWER  GRATINGS-  2 CUPS

GREEN CHILLIES- 2 NOS

CUMIN SEEDS- 1 TSP

CRUSHED GARLIC CLOVES- 4-5 NOS

OIL- 4 TSP

GHEE- 1 TSP

CHILLI POWDER-1/2 TSP

GARAM MASALA POWDER- 3/4 TSP

TURMERIC POWDER-1/4 TSP

CHOPPED CORIANDER LEAVES-1/2 CUP

SALT TO TASTE

GRAM FLOUR- 3 TSP

FOR THE PARATHAS

WHEAT FLOUR

OIL

SALT AS REQUIRED

WATER FOR KNEADING

PROCEDURE:

1. Chop the florets and using a grater,grate it finely and keep it aside. Pour hot water and salt over the gratings and keep it aside for thirty minutes.

2. After thirty minutes,drain water thoroughly from the florets using a muslin cloth and keep it aside.

3. Heat oil along with ghee. Splutter cumin seeds. Add crushed garlic and fry for couple of seconds. Add the blanched gratings over it. Add salt, turmeric powder,chilli powder and garam masala powder and fry till the powders blend well.

4. At last sprinkle gram flour over the sauteed ingredients and blend well in mild heat. Gram flour is added to remove the excess moisture in the stuffing.

5. Prepare the dough for paratha,by mixing the above cited ingredients and allow it to rest for thirty minutes.

6.Pinch a big sized ball from the dough. Flatten it on your palm and place the stuffing inside. Seal it carefully.

7. Place the sealed dough on a chapati stone and dust some wheat flour on it. Using a rolling pin.gently roll it into thick chapatis.

8. Heat tawa and slide in the rolled parathas on it. Cook on both sides untill you see brown spots,apply or brush oil only when the brown spots appear. 

 

9. Take the cooked parathas off the stove and serve with a dollop of ghee / butter.