Wednesday, September 15, 2010

Cauliflower Paratha

Paratha is an indian flat-bread made using whole wheat flour. Parathas are usually stuffed with vegetables like potatoes, cauliflower, fenugreek leaves, or paneer. Parathas can be round or triangular, so don't bother about what shape it turns out to be. You can substitute it with potatoes and follow this recipe for Aloo Parathas.

Caulliflower Parathas, known as Gobi Parathas are easy to make and taste best when served warm.


For the dough:

3 cups whole wheat flour
1 cup water (adjust by adding more, if required)
Salt, to taste

For the stuffing:

1/2 cauliflower, finely grated
1/2 big onion, finely chopped
6 green chillies, finely chopped
1/4 cup cilantro leaves, finely chopped
1 tsp salt
1 tsp chilli powder
1/2 tsp coriander powder
1/2 tsp turmeric powder
1 1/2 tbsp oil
1 tsp cumin seeds
1 1/2 tsp freshly squeezed lemon juice (optional)


For the dough:

In a bowl, add the whole wheat flour and salt. Add water and knead well to make a non-sticky dough. Allow it to rest for 30 minutes.

For the filling:

Cut cauliflower into big florets and soak them in hot water with salt for 20 minutes. Use the florets to grate them finely and set aside.

In a pan, heat oil and add cumin seeds. After it splutters, add the onions, green chillies and saute well for 2-3 minutes. Now, add the grated cauliflower, turmeric powder, chilli powder, coriander powder and mix well. Let it cook for 3 minutes. Add the cilantro and mix well with the stuffing. You can add lemon juice, if you wish. Allow the stuffing to cool.

For the paratha:

Two ways to make the paratha - you can mix the filling with the dough, knead them well and make parathas or you can take a small piece of the dough, say lemon size and roll it into a flat disc, add the filling, cover them completely and roll again as a flat disc.

Most of the times, when I make parathas, it is so much easier for me to make two halves of the paratha, fill one with the stuffing and even it out and cover it with the other half and roll it out so that it doesn't look too thick. Every time I follow this procedure, the stuffing almost never comes out and its close to perfect. Follow the method that works best for you.

Heat a pan with medium heat and cook the paratha on one side till it turns lightly brown. Drizzle some oil or butter on the paratha and flip it over to cook on the other side. Serve hot with pickle and yogurt or raitha.

I like making raitha using Kix. Ya, you heard it right, Kix (crispy corn puff cereal).

Easy Kix Raitha:

1 1/4 cup Kix
3/4 cup yogurt
1/2 tsp salt
1 tsp cayenne pepper
1/4 tsp sugar

Mix them well and sprinkle some cayenne pepper as garnish and serve with parathas.

Makes 8-10 parathas.