The addition of processed cheese to cauliflower in this parantha ( Stuffed Indian flat bread) takes it to a whole new level. Enjoy this different parantha with the accompaniment of your choice. As I always say adjust the seasoning as per your taste. If you like my recipe please subscribe to my blog for updates on more such interesting recipes.
I have used 200 ml cup for measurement
Ingredients
For the dough
Whole wheat flour 1 cup
Salt to taste
Water sufficient to make a soft dough
For stuffing
Grated cauliflower ( fulgobi) 3 florets
Processed cheese 1/2 cup
Grated ginger ( adrakh) 1/2 inch piece
Chopped green chilli 1-2
Chopped onions 1/2 small
Chopped green coriander ( hara dhania) 1 tsp
Salt to taste
Red chilli powder to taste
Oil for frying the parantha
Method
For the dough
- Take the whole wheat flour in a large bowl. Add salt and mix well.
- Add enough water, little at a time, to make a soft dough.
For the stuffing
- Mix everything together.
- The cauliflower should be absolutely dry before grating otherwise the filling will come out of the parantha while rolling.
How to proceed for the parantha
- Make a small ball of the size of a small guava.
- Roll into 4 inches disk using dry flour to dust while rolling.
- Put 3-4 tbsp of filling.
- Bring the edges of the disk in the center and stick them by pressing together to cover the filling from all sides. This will result in a ball of dough filled with the stuffing inside.
- Again roll this stuffed ball into a disk of 6-7 inches using dry flour to dust the work surface.
- Heat a tawa ( griddle ). Put the above disk on hot tawa and cook for 30 seconds on medium heat.
- Now carefully turn the side of the disc on the tawa.
- Apply oil with the help of a silicon brush on the top surface and turn the side of the disc again after 30 seconds.
- Apply oil on the second surface also. Cook both sides till brown specs appear here and there on entire surface.
- Remove from the tawa and serve with butter, pickle of your choice and curd
- Enjoy.
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