Punjab Special… a scrumptious breakfast of winter, with fresh, flavourful cauliflowers which are available in abundance now
Yield: 10 parathas
Ingredients for dough:
- Wheat flour- 3 cups
- Coriander powder- 1 tspn
- Kuti lal mirch(Red chili flakes)- 1 tspn
- Garam masala powder- 1 tspn
- Carom seeds- ½ tspn
- Salt 1 tspn
- Water- 1 ½ cup
Ingredients for stuffing:
- Minced cauliflower- 2 cups
- Onion minced- ½ cup
- Finely Chopped green chili- 1 tspn
- Minced ginger- 1 tspn
- Chopped coriander leaves- ½ cup
- Salt – ½ tspn
- Ghee/clarified butter- Enough for shallow frying the parathas.
Method for mincing the cauliflower:
Take out the florets from cauliflower. Wash it in water and keep in strainer. If you plan to prepare parathas in breakfast it is advised to do the washing of florets previous night and keep it in the strained. Also add the chopped onion and green chilis. The extra moisture shall dry by the night and it will be easier to roll the parathas with stuffing. Otherwise the cauliflower releases water while rolling and it becomes difficult to roll and shape the parathas. Next day put the cauliflower florets first in the food processor. Then add onion and green chili. Mince everything together and transfer in a bowl. Add salt just before you start preparing the parathas.
Kneading of dough:
In a deep bowl put the wheat flour. Add the masalas one by one. Mix everything together. Pour water slowly and knead the flour to a soft dough. Refer picture for the final texture. Cover it and let it rest for at least ½ hr.
Making of Parathas:
Make equal balls out of the dough. Coat it with dry flour. Shape the ball into a deep bowl and put the cauliflower mix in it. Close it from all sides and reshape it in ball. Press it softly between the palm.
Roll softly on chakla or flat kitchen working surface to form a thick disc. Sprinkle the flour over the disc and roll again to 4”-8” diameter discs.
Heat tava or a griddle. Put the paratha on the hot tava. Reduce the flame to medium. The colour of the paratha shall change and tiny bubble will appear on the surface. Flip it and cook the other side.
Put spoonful of ghee over the paratha and shallow fry both the sides in ghee. Tiny brown spots will appear on surface it means the parathas are cooked.
Serve it with white butter /Curd/Pickle or chutney.
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