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800 g
8 g
245 ml
280 ml
For the Filling :
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whole
wheat flour, sieved
salt
clarified
butter (ghee)
water,
warm
ginger,
grated
cauliflower, grated
garam,
masala |
Method :
- Mix the flour and salt in a bowl.
- Incorporate clarified butter (1/3 cup).
- Add water gradually and knead to a smooth dough.
- Divide into 20 equal portions and shape into
balls.
- Cover with a damp cloth and keep aside for 10
minutes.
- Heat clarified butter in a pan over moderate
heat, stir fry the ginger and cauliflower until the cauliflower
softens.
- Stir in garam masala and salt.
- Remove from heat, divide the filling into 10
portions and allow to cool.
- Flatten a ball of dough into a 2" patty.
- Dust both sides with flour, roll out into a 6"
round.
- Similarly roll out other portions.
- Spread one portion of filling evenly over one
round leaving in half inch border around the edges.
- Place another round on top of the filling.
- Gently smooth the surface to ease out air
bubbles, press around the edges to seal in filling.
- Cover and set aside on a lightly floured surface.
- Similarly, prepare the other portions.
- Heat a tawa (griddle), brush the surface with
clarified butter.
- Place the stuffed parantha on the griddle and
cook for a few seconds, brush with clarified butter, turn over and
similarly cook on the other side.
- Both sides of the parantha should be crisp and
delicately browned.
- Remove and serve immediately.
Serves 4 - 5
Preparation time : 45 minutes
Dessert time : 15 minutes
Note :
For variation, substitute Cauliflower with
mashed Potatoes or grated White Raddish or mashed Peas.
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