Cauliflower parantha

Ingredients

500 gm whole wheat flour

1’ finely chopped ginger

2 cup raw grated cauliflower

½ teaspoon red chili powder

½ teaspoon garam masala

½ teaspoon coriander powder

½ teaspoon cumin powder

2 tablespoon finely chopped coriander leaves

2 finely chopped green chilies

Salt to taste

Method

Sift flour with salt.

Mix enough water to make the dough smooth.

Knead it for 5 to 6 minutes.

Keep it covered for 4 to 5 minutes

Mix cauliflower, ginger, green chilies, red chili powder, coriander powder, cumin powder, coriander leave and salt together and use for stuffing paranthas.

Divide the dough into 20 small balls and lightly press each ball with the help of your palm.

Roll out each ball with the help of a rolling pin.

These 20 pancakes rolled will be required for making 10 paranthas.

Divide the stuffing into 10 parts for 10 paranthas and put them in the centre of the 10 pancakes.

Cover each with the remaining 10 pancakes and seal the edges

Dust the paranthas with a little dry flour and carefully roll them out.

Heat a tava or a non-stick pan.

Pour a little oil on the tava.
Place the parantha on the pan

Cook it till it begins to turn brown, and then turn it over.

Pour a little oil over the paranthas.

Fry till golden brown.

Turn the parantha over and pour a little more oil if required, then fry till it is brown on both sides.

Serve while hot with curd and green chutney.