Stuffed Cauliflower Parantha

Ingredients list for Stuffed Cauliflower Parantha

• 1 cup Cauliflower grated
• + for dusting Whole wheat flour (atta) 2 cups
• ½ cup Refined flour (maida)
• to taste Salt
• 2½ teaspoons Oil
• 2 tablespoons Fresh coriander leaves chopped
• 2 Green chillies finely chopped
• 1 teaspoon Lemon juice
• 1 teaspoon Mustard seeds
• ½ teaspoon Asafoetida
• for cooking Ghee

Method

1. Put wheat flour, refined flour, salt and 1 teaspoon oil in a bowl. Add water as required and knead into a soft dough. Set aside.
2. Take cauliflower in a bowl. Add coriander leaves, green chillies, salt and lemon juice and mix well.
3. Heat remaining oil in a tempering pan. Add mustard seeds and let them splutter. Add asafoetida and pour tempering in the cauliflower mixture. Mix well.
4. Divide the dough into equal portions and roll out into medium discs, dusting with wheat flour.
5. Place a disc on the worktop. Put generous amount of cauliflower mixture on it, spread and cover with another disc. Seal the edges and roll out into a parantha. Similarly prepare the remaining paranthas.
6. Heat a non-stick tawa. Place a parantha on it and roast for a minute. Flip, drizzle some ghee on top and let the other side cook for a minute. Flip again, drizzle some more ghee on top and cook for another minute.
7. Cut into wedges and serve hot.