- 4 cups whole wheat flour
- 3 cups cold water
- 3/4 cup ghee or clarified butter
- 2 tbsp ghee or clarified butter
- 1 tbsp ginger,finely chopped
- 1 tsp garlic,finely chopped
- 1/2 cup onions,finely chopped
- 1/4 tsp turmeric powder
- 1/8 tsp hot chili peppers
- 1 medium cauliflower florets trimmed, and coarsely chopped
- 1 tbsp hot green peppers, finely chopped
- 1 tsp ground cumin
- 1 tsp salt
- 8 tbsp ghee or clarified butter
How to make Cauliflower Paratha :
- In a small bowl, combine the whole-wheat flour and 1/4 cup of the ghee.
- With your fingertips rub the flour and fat together until they look like flakes of coarse meal.
- Pour 1 cup of water over the mixture all at once, knead together vigorously, and gather the dough into a compact ball.
- If the dough crumbles, add up to 2 cups more water, 1/4 cup at a time, until the particles adhere.
- On a lightly floured surface, knead the dough by folding it end to end, then pressing it down and pushing it forward several times with the heel of your hand.
- Repeat for 7 or 8 minutes, until the dough is smooth and elastic.
- Again gather it into a ball.
- Place the dough in a bowl, drape a kitchen towel over the top, and let it rest at room temperature for at least 30 minutes before rolling it.
- Meanwhile, in a heavy 10 to 12-inch skillet, heat 2 tbsp of ghee over high heat until a drop of water flicked into it splutters instantly.
- Stir in the ginger and garlic, then the onions.
- Lower the heat to moderate and, stirring constantly, fry the mixture for 7 or 8 minutes, until the onions are soft and golden brown.
- Stir in the turmeric, red pepper, cauliflower, chili, cumin and salt.
- Reduce the heat to low, cover tightly and cook for 10 minutes, or until the cauliflower is tender but still slightly resistant to the bite.
To make the parathas:
- Divide the cauliflower mixture into 9 equal portions.
- Divide the dough also into 9 portions and drape a dampened kitchen towel over them to keep the dough moist.
- One at a time, on a lightly floured surface, roll a ball of dough into a round about 5 inches in diameter.
- Place a portion of the filling mixture in the
- center of the round and fold the edges over it,
- pressing them together to enclose the filling
- Pat the filled paratha flat with your hands, then
- gently roll it again to make a round about 5
- inches in diameter.
- As you shape and fill the parathas, set them
- aside, covered with a dampened kitchen towel to
- keep them from drying out.
- Heat an ungreased 10 to 12-inch skillet with a non
- stick finish or a well-seasoned cast-iron skillet
- or griddle until it is hot enough for a drop of
- water flicked into it to splutter instantly.
- Place one of the parathas in the pan and, moving
- it about constantly with your fingers or the edge
- of a metal spatula, cook for a minute or so.
- With a wide spatula, turn the paratha over and
- brush about a tsp of the ghee on the top.
- Cook for 2 minutes, then turn it over, spread with
- another teaspoon of ghee and cook for 1 minute.
- Turning frequently, continue to cook until the
- paratha is brown on both sides.
- Serve hot with mint chutney or fresh curd.