When I was little stuffed potato parantha or Indian bread used to be my favourite food but when I tasted the cauliflower parantha, I realised I loved the crunchy part of cauliflower. The best part is you can just wash the cauliflower, grate it, add some spices etc and it is ready to go as a stuffing. In case of potato parantha, you have to first boil the potatoes, cool them, peel them, mash them, add spices and then it is ready as a stuffing. When I was taking pictures for writing this blog, my husband asked," why are you writing a blog on a cauliflower parantha as every one in India knows how to make a parantha." I replied," I am writing this recipe for my friends in America and other European nations as they often ask me for it." So here is the recipe for making stuffed cauliflower parantha.
Ingredients:
Wheat flour 2 cups, cooking oil 4 tsp, water for kneading about 1 cup(as needed), Oil for frying 3 tblsp
For the stuffing:
Take a small cauliflower, wash it and grate it. Peel off a small onion and grate that too. Cut a small green pepper(optional), Mix all the three and add one tsp of coriander powder, 1/4 tsp red pepper, 1/2 tsp amchoor(mango dry)powder, salt to taste.
Method:
Mix wheat flour, cooking oil and knead with water into a smooth pliable dough.
Divide dough into 8 equal portions and shape into balls. Flatten each ball between palm and fingers.
Roll this flatten ball into a chapati with a rolling pin.
Place a tsp full of cauliflower stuffing in the middle of the chapati.
Fold one side over and now fold the other side over the first folded side.
Now fold the other two sides to make it into a square or a rectangle.
Dust this folded stuffed dough with wheat flour and roll into a big rectangle.
Heat a tava(griddle), place the stuffed parantha on the hot griddle and let it cook for 30 seconds.
Turn over the other side. Brush the top side with little oil. Again turn it over and brush other side also with little oil.
Both sides of the parantha should be crisp and little brownish.
Remove and serve hot with plain yogurt or pickle.
Note: If you do not have Indian spices like coriander powder, garam masala, curry powder, you may add just seasoned salt and lemon pepper to the stuffing.
Ingredients:
Wheat flour 2 cups, cooking oil 4 tsp, water for kneading about 1 cup(as needed), Oil for frying 3 tblsp
For the stuffing:
Take a small cauliflower, wash it and grate it. Peel off a small onion and grate that too. Cut a small green pepper(optional), Mix all the three and add one tsp of coriander powder, 1/4 tsp red pepper, 1/2 tsp amchoor(mango dry)powder, salt to taste.
Method:
Mix wheat flour, cooking oil and knead with water into a smooth pliable dough.
Divide dough into 8 equal portions and shape into balls. Flatten each ball between palm and fingers.
Fold one side over and now fold the other side over the first folded side.
Now fold the other two sides to make it into a square or a rectangle.
Dust this folded stuffed dough with wheat flour and roll into a big rectangle.
Heat a tava(griddle), place the stuffed parantha on the hot griddle and let it cook for 30 seconds.
Turn over the other side. Brush the top side with little oil. Again turn it over and brush other side also with little oil.
Both sides of the parantha should be crisp and little brownish.
Remove and serve hot with plain yogurt or pickle.
Note: If you do not have Indian spices like coriander powder, garam masala, curry powder, you may add just seasoned salt and lemon pepper to the stuffing.
No comments:
Post a Comment