Ingredients
For
the stuffing
250 grams
cauliflower, washed and finely chopped, preferably in a food processor
1 large
onion, finely chopped
1 tablespoon
ginger, chopped
2 green
chillies, chopped
1 tablespoon
dry fenugreek leaves/kasoori methi
1 teaspoon
red chilli powder
1 teaspoon
cumin powder
Salt to
taste
For
the dough
250 grams
wheat flour/atta
1 tablespoon
oil
Water for
kneading
1 teaspoon
salt
Oil , for
shallow frying
Ghee or
butter(optional)
Method
- Mix the wheat flour, 1 tablespoon oil, salt. Add water little by little and knead into a soft dough. Keep it aside for 30 minutes.
- Mix all the ingredients for the stuffing and keep aside for 30 minutes.
- Make 10 equal balls from the dough. Now take two balls and roll each one of them into a 5-inch round disc.
- Spread a spoonful of the stuffing on one round and cover with the other round. Press edges slightly to seal them. Dust some flour on both sides and carefully roll it further to an 8 inch round (the thinner the better). Repeat this with the remaining dough, to make 5 such parathas.
- Heat a griddle and cook the parathas on both sides on a medium heat till brown specs appear.
- Then smear 2 teaspoons of oil on both sides and fry till the paratha browns and is crisp.
- Remove and smear 1 teaspoon of ghee or butter on top(this step is optional).
- Serve hot with pickle or chutney and yoghurt.
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