May 4, 2009

* Cauliflower Parathas *

2 cups whole-wheat flour
2 tbsp ghee
2 cups cauliflower, grated very fine (in the food processor)
2 green chillies, chopped fine
2 tsp ginger paste
2 tbsp coriander leaves, chopped fine
2 tbsp cornflour
1/2 tsp amchur powder
1/2 tsp anardana powder
1/2 tsp chilli powder
1/2 tsp kalonji (optional)
Salt to taste, water as required
Ghee or oil as required (for oiling and cooking)

Sieve the flour with the salt, then rub in the 2 tbsp ghee.
Add all the other ingredients, and knead to a medium-hard
dough, using only as much water as required. The dough
should not be too soft. Make lemon-size balls.
Heat a cast-iron tava. Place a large well-oiled piece of
foil on the rolling board. Roll out slightly thin parathas
using an oiled rolling pin. Sprinkle kalonji on one side
of the paratha and press lightly so that it sticks to the
Lift the foil and gently place the paratha on the tava.
Remove the foil. Cook the paratha on medium-high heat on
both sides, using ghee or oil as required.

Make all the parathas, and place in a casserole lined with
a thick muslin cloth, to prevent them from becoming soggy.
Serve hot with mango chutney or mixed-vegetable pickle.

Tip: Make the dough only when you are ready to make the
parathas. Keeping the dough aside, makes it soggy, and the
parathas cannot be rolled out properly.

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