Stuffed Cauliflower Parathas by Tarla Dalal

Stuffed Cauliflower Parathas,whole wheat flour and a liberal amount of cauliflower make this a nutritious dish!
Recipe link : http://www.tarladalal.com/Stuffed-Cauliflower-Parathas-188r

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Stuffed Cauliflower Parathas

Crisp and tasty parathas that none can refuse, the Stuffed Cauliflower Paratha is wonderful way of preparing healthy cauliflower. Whole wheat flour and a liberal amount of cauliflower make this a nutritious dish, while aromatic herbs like coriander and mint along with green chillies give these parathas a naturally strong aroma that kindles one's appetite.

Preparation Time: 15 minutes. Cooking Time: 15 minutes. Makes 6 parathas.

For the dough
½ cups rice flour (chawal ka atta)
¾ cup whole wheat flour (gehun ka atta)
1½ tbsp oil
Salt to taste
Milk for kneading

For the cauliflower stuffing
1½ cups chopped cauliflower
1 tbsp oil
Salt and freshly ground pepper to taste
¼ tsp turmeric powder (haldi)
2 tbsp finely chopped coriander (dhania)
2 tbsp finely chopped mint (phudina)
1 tsp finely chopped green chillies
Freshly ground black pepper to taste

Other ingredients
Whole wheat flour (gehun ka atta) for rolling
Oil for greasing and cooking

For the dough
1. Combine the whole wheat flour, rice flour, oil and salt in a bowl and mix well.
2. Add the milk gradually and knead into a stiff dough.
3. Cover and keep aside for 15 minutes.

For the cauliflower stuffing
1. Heat the oil in a broad non-stick pan, add the cauliflower, salt and turmeric powder and sprinkle 2 tbsp of water. Mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
2. Add the coriander, mint leaves, green chillies and pepper powder, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
3. Divide the stuffing into 6 equal portions and keep aside.

How to proceed
1. Divide the dough into 6 equal portions and roll 1 portion into 200 mm. (8") diameter thin circle using a little whole wheat flour for rolling.
2. Place the roti on a greased hot non-stick tava (griddle) and place 1 portion of the stuffing on one half of the roti.
3. Fold the other half of the roti over the stuffing to make a semi-circle and press it lightly so that the stuffing doesn't spill out.
4. Cook the paratha using oil till it turns golden brown in colour from both the sides.
5. Repeat steps 1 to 4 to make 5 more parathas.
Serve hot with fresh curds.