Tag: Lunch Recipes

Ingredients:
For Dough:

• 4 cups whole wheat flour
• 3 cups cold water
• 3/4 cup ghee or clarified butter

For Filling:

• 2 tbsp ghee or clarified butter
• 1 tbsp ginger,finely chopped
• 1 tsp garlic,finely chopped
• 1/2 cup onions,finely chopped
• 1/4 tsp turmeric powder
• 1/8 tsp hot chili peppers
• 1 medium cauliflower florets trimmed, and coarsely chopped
• 1 tbsp hot green peppers, finely chopped
• 1 tsp ground cumin
• 1 tsp salt
• 8 tbsp ghee or clarified butter

How to make Cauliflower Paratha :

For Dough:

• In a small bowl, combine the whole-wheat flour and 1/4 cup of the ghee.
• With your fingertips rub the flour and fat together until they look like flakes of coarse meal.
• Pour 1 cup of water over the mixture all at once, knead together vigorously, and gather the dough into a compact ball.
• If the dough crumbles, add up to 2 cups more water, 1/4 cup at a time, until the particles adhere.
• On a lightly floured surface, knead the dough by folding it end to end, then pressing it down and pushing it forward several times with the heel of  your hand.
• Repeat for 7 or 8 minutes, until the dough is smooth and elastic.
• Again gather it into a ball.
• Place the dough in a bowl, drape a kitchen towel over the top, and let it rest at room temperature for at least 30 minutes before rolling it.

For Filling:

• Meanwhile, in a heavy 10 to 12-inch skillet, heat 2 tbsp of ghee over high heat until a drop of water flicked into it splutters instantly.
• Stir in the ginger and garlic, then the onions.
• Lower the heat to moderate and, stirring constantly, fry the mixture for 7 or 8 minutes, until the onions are soft and golden brown.
• Stir in the turmeric, red pepper, cauliflower, chili, cumin and salt.
• Reduce the heat to low, cover tightly and cook for 10 minutes, or until the cauliflower is tender but still slightly resistant to the bite.

To make the parathas:

• Divide the cauliflower mixture into 9 equal portions.
• Divide the dough also into 9 portions and drape a dampened kitchen towel over them to keep the dough moist.
• One at a time, on a lightly floured surface, roll a ball of dough into a round about 5 inches in diameter.
• Place a portion of the filling mixture in the
• center of the round and fold the edges over it,
• pressing them together to enclose the filling
• securely.
• Pat the filled paratha flat with your hands, then
• gently roll it again to make a round about 5
• inches in diameter.
• As you shape and fill the parathas, set them
• aside, covered with a dampened kitchen towel to
• keep them from drying out.
• Heat an ungreased 10 to 12-inch skillet with a non
• stick finish or a well-seasoned cast-iron skillet
• or griddle until it is hot enough for a drop of
• water flicked into it to splutter instantly.
• Place one of the parathas in the pan and, moving
• it about constantly with your fingers or the edge
• of a metal spatula, cook for a minute or so.
• With a wide spatula, turn the paratha over and
• brush about a tsp of the ghee on the top.
• Cook for 2 minutes, then turn it over, spread with
• another teaspoon of ghee and cook for 1 minute.
• Turning frequently, continue to cook until the
• paratha is brown on both sides.
• Serve hot with mint chutney or fresh curd.