Cauliflower or Paneer paranthe
Ingredients:
- 2 1/2 cups grated Cauliflower or paneer
- 2tbsp coriander chopped
- 1tsp gratted ginger
- 1 tsp dry mango powder (optional)
- 1 tsp garam masala
- 1 tsp red chilli powder
- salt to taste
Dough:
- 2 cups whole wheat flour (atta)
- 1/2 tsp salt
- water to knead
Method:
- Prepare the dough by adding enough water to atta and salt. Cover with a damp cloth and keep aside for 30 minutes.
- Mix all ingredients of the filling lightly.
- Take a big lemon data-sized ball of the dough. Roll it out to the data-size of a roti.
- On the roti, put 3 tbsp of cauliflower, leaving 1" from all around. Sprinkle 1 tbsp of dry atta on it.
- Roll out another ball to a round roti of the same data-size. Place this on the roti with the filling. Press well to stick the rotis together.
- Spinkle a pinch of salt and red chilli powder. Roll out the sandwiched rotis lightly, do not roll out too much.
- Heat 2-3 tbsp ghee on a tawa. Shallow fry the paratha in ghee on the tawa till crisp on both sides.
- Trickle ghee from the sides and press the paratha at the edges with a kadchi or the back of a small steel katori while frying. Serve hot.