Ingredients needed for the Cauliflower Parantha:
2 cups whole wheat flour
1 cup cauliflower ( thickly grated )
1/2 cup onion ( finely minced )
1 tbsp ginger ( chopped )
1 tbsp garlic ( chopped )
1 tbsp coriander leaves ( chopped )
2 green chillies ( chopped )
1/2 tsp red chilli powder
salt to taste
oil for cooking
How to cook the cauliflower paranthas:
Make a soft dough of wheat flour with salt and water. Divide into 6-8 balls.
Mix all the other ingredients except oil nicely.
Take one ball of the dough and roll it a little.
Keep the stuffing in the centre.
Make a ball again and roll out into thin round but flat form.
Cook parantha on a hot tava, putting oil on both sides and cook it till crisp.
Serve hot with Raita/ Pickle and a mixed vegetable dish.
Points to Note:
Always pack in Aluminium foil while you pack the parathas for lunch or picnic or as a packed food while travelling. Take Raita separately, but salads would be a better choice for travel. Curds might turn sour.
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