Learning from my mistakes, I tried a different form and it came out perfect. First, I used grated cauliflower and second I used one chapathi were I spread the filling coverd it with another chapathi and rolled it. Let me tell you, my day was perfect with no mess. Grating the cauliflower and making a dry filling takes away all the moisture and makes it easy to roll the dough.
And the taste.. awesome!
What I used:
For the filling:
1 cup grated cauliflower florets ( wash, dry and then grate the florets)
1 tsp dhania powder
Pinch of turmeric and Hing
1/2 tsp red chilli powder
1 small chilli finely chopped
1 tbsp Oil & extra to cook the parathas.
Salt to taste
Finely chopped cilantro
For the dough:
1 cup Atta
1/2 cup + 2-3 tbsp water
salt a pinch
Oil 2 tsp
- Mix atta. water, salt & Oil and make the dough. Keep aside.
- In a pan, add 1 tbsp oil, when hot add the grated cauliflower ( no water).
- Saute for a few mins.
- Add salt and add dhania powder, turmeric, hing, chilli powder and green chili and saute for 5- 10 mins.
- Turn of the heat and add the cilantro.
To make the Parathas.
- Roll 2 samll chapathis of 3 ''
- Add 1-2 tbsp of filling on top of one chapathi disc.
- Cover it with another chapathi. seal the edges and roll into parathas, not too thin.
- Heat a tava or griddle on high.. Once hot,add the rolled parathas.
- Wait for a few seconds till you see small bubbles.
- Flip it to the other side and wait for the bubbles.
- Flip again and cook with oil or ghee till nice and golden on both sides.
- Serve with raita, pickle or plain yogurt.
Wanted to share the close up view of my paratha with the filling.
Have a great weekend!
Thanks Akila for the this!