Cauliflower Paratha / Gobi paratha

I recently found this pack of "Riced Cauliflower" at Trader Joe's and immediately thought, " woe, that would be perfect to use in a paratha! And that is what I did and it came out so well and I saved some time grating or food processing the cauliflower. they are not expensive and only $1.99 at TJ! love TJ!<3 p="">

If you don't get the riced cauliflower, just wash, clean the florets of cauliflower and grate them. Don't include the stem, save it and use it in a soup.


My kids loved them and they are perfect for breakfast, dinner or school lunches.



Get Ready ( makes about 8-9 parathas)

 For the filling

• 2 cups riced/ grated cauliflower
• 1 tbsp grated ginger
• 1/4 tsp turmeric powder
• 1/2 tsp red chilli powder
• 1/2 tsp sambar powder
• 1/4 cup chopped cilantro and (optional) mint leaves
• salt to taste
• oil/ ghee to cook parathas

For the outer covering

• 1 cup atta/ wheat flower
• a pinch of salt
• 1 cup warm water
• oil to rub

Go

• Make the dough, cover it with a wet cloth or saran wrap and set aside.

• Next, let us make the filling.

• In a dry pan, add the riced cauliflower, grated ginger, turmeric, chili powder, sambar powder salt and fry them till all the moisture evaporates.
• Add cilantro, chopped mint and set aside for it cool completely. This is very important as you don't want the stiffing to be warm and it will be hard to roll the parathas.

• Take a lemon sized ball of the dough, make a small disc. Take a small key lime sized filling.
• Add the stuffing inside and pull the edges in a pleated fashion to close. Make  the ball smooth, and flatten the dough with your palm.

• Dust a surface and gently, I mean very gently roll the paratha.
• You can also do the second method, which is much easier by making 2 discs out of the dough. spread the filling on the first one, cover with the second disc, seal the edges and roll. This method makes less mess and reduces the chance of filling seeping out.

• Heat the tawa, and add the rolled paratha. Once you see small bubbles on the surface of the paratha, flip them over.

•  Add little oil or ghee and cook the parathas till golden on both sides.

Serve hot with raita, yougurt or pickle. My kids love to eat them with ketchup!

Variations:

Add cumin, dhania powder,or green chilli according to your taste for the filling.