To prepare dough:
- 2 cups whole wheat flour
- 1 tsp salt
- 1 tbsp cooking oil
- Warm water to knead
To prepare stuffing:
- 1 cup blanched cauliflower
- ½ cup blanched or frozen green peas
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1 tsp tsp raw mango powder (amchur)
- 1 tsp garam masala
- 1 tsp grated ginger or ½ tsp dry ginger powder
- Salt to taste
- 2 tbsp finely chopped fresh cilantro leaves
- 2 green chilies finely chopped
To pan fry:
- Ghee (clarified butter) or cooking oil to pan-fry parathas
- Prepare Stuffing:
- Mix the blanched cauliflower and peas with the red chili powder, garam masala, raw mango powder, green chilies, grated ginger, coriander, and salt. Mix well. Divide stuffing mixture in equal sized 4-5 portions and keep aside.
- Follow Making Paratha - Method VI
- Knead the whole-wheat flour into smooth dough using warm water and keep aside for 1 hour.
- Divide the dough into 8-10 equal sized small balls. Flour a clean surface and roll each ball out into a circle (like pancakes) about 2-3" in diameter.
- Place generous amount of stuffing on one circle of dough and cover with the other. Press gently around the edges.
- Carefully roll out the stuffed circles into paratha, sprinkling whole-wheat flour on the surface, to avoid sticking of paratha with rolling pin.
- Heat a griddle (tawa) and place a paratha on the griddle. Flip the paratha when tiny bubbles rise on the surface... Drizzle a bit of ghee/oil on the top and spread well over the surface of the paratha. Flip the paratha again after few seconds and drizzle ghee on this surface too. The paratha is done when both sides are crispy and golden brown. Remove from the griddle and repeat with the other parathas until all are cooked.
- Serve with raita/plain yogurt and/or pickle and /or aloo sabji (curry).
For convenience roll out as many parathas as you like. Stack them placing a layer of cling film or butter paper between them, and pan-fry when it is required.
Do You Know?
Cauliflower is linked with lower rates of cancer. They can also lower the risk of heart disease and stroke, counter anaemia and help regulate blood pressure.
Raw or lightly cooked cauliflower can be eaten three or more times per week. It is low in calories and can therefore be eaten fairly freely.