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Wednesday, November 10, 2010


Cauliflower - 1 small head
Onion (finely chopped) - 1 medium
Coriander leaves (finely chopped) - 1-2 tbsp
Salt - to taste
Garam masala powder - 1 tsp
Coriander powder - 1 tsp
Red chilli powder - 1/2 tsp
Sugar - 1/2 tsp
Cumin seeds - 1/2 tsp
Butter/oil - 1 tbsp

Dough :
Wheat flour/atta - 1 1/2 cups
Maida/All purpose flour - 1/2 cup
Salt - 1 tsp
Oil - as required.

Wash and grate cauliflower into small pieces in grater or chopper.
Heat butter/oil in a pan and temper cumin seeds.
Add onions and saute till pink. Add cauliflower and saute until raw smell disappears.
Mix salt,red chilli powder,garam masala ,coriander powder,sugar and coriander leaves.Saute for anther 3 mins and remove from flame.

Prepare the dough by mixing flour,salt,oil and water as for chapathis.
Set aside covered for 10 minutes. Make 8-10 lemon sized balls of the dough.

Now divide one lemon size ball of dough into two and roll out into two small disc(size of puris) of almost equal size and shape.
Place a portion of filling on one disc and spread out evenly.
Place the other disc on top of this. Seall edges by pressing with hand.
Roll out into 5" disc carefully so that the filling doesn't come out of the dough.

Place the stuffed parathas on the hot griddle/skillet. Cook for about ½ a minute, flip over and add 1/4 tsp of ghee in and around the paratha.
Keep pressing the parathas while on the skillet so the dough gets cooked and the stuffing also gets the heat and gets pressed down into the parathas. Flip and cook the other side for about 1 minute adding 1/4 more tsp of ghee. Cook until light golden spots appear on the parathas.

Serve hot with tomato pickle or curd.

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