2 cups (heaped) whole wheat flour
3 tablespoon curd
1/2 cup water
2 teaspoons oil
1 small or 1/2 large cauliflower head
1 small bunch of methi leaves(optional)
3 green chillies
A small piece of ginger
2 tablespoons cilantro leaves
1 teaspoon chaat masala powder
Butter to fry parathas
Mix all the ingredients for dough except water and rub with your fingers.Once the mixture resembles dough,slowly add water and knead to a uniform dough.Once the mixture comes
together,start kneading,knead for at least 7-10 minutes to form a smooth elastic dough.The dough should be soft,firm and smooth.
1.Parboil cauliflower florets in boiling water along with turmeric and salt.Let it sit for 10 minutes.Drain,rinse under cold water and grate the florets.Squeeze out as much water as possible.
2.Take washed and dried methi leaves,grated cauliflower and mix with all the other ingredients mentioned in stuffing.
1.Pinch a big lemon sized portion of dough and place on floured surface.Take a portion of filling little smaller than the dough
2.Roll the dough into a small thick circle and place the stuffing ball in the center.Close the stuffing from all the sides and make a smooth ball.
3.Next slowly roll into a circle of 1/4 inch thickness.Do not apply pressure while rolling and always roll outwards.Dust the surface and rolling pin whenever needed
4.Heat a cast iron tava and fry the paratha from both sides with butter.
5.Stack the paraths in a closed vessel
6.Serve hot with pickle and raita
1.Make sure to par boil the cauliflower as it helps to get rid of insects.
2.Using methi is optional.I did not use onion as it will over power the flavor of cauliflower.
3Roll the parathas with very little pressure.
4.Do not use a nonstick tava for frying,heavy cast iron provides the uniform heat.