This is day 4 of the blogging marathon. I chose to blog a stuffed paratha for today. When it comes to stuffed paratha, its aloo paratha that tops the list. Cauliflower is another versatile veggie which can be used according to one's taste. It absorbs the flavor very well. I find too many people get intimidated when to comes to making stuffed parathas. I think with some practise, its easy and you are guaranteed soft, delicious parathas.
You need
For the dough
- Wheat flour - 1.5 cups
- Salt - a pinch
- Gingerly oil/Nallenai - 2 tspn
- Warm water to make the dough
For Filling
- Blanched and grated cauliflower - 1 cup
To grind
- Coriander leaves - a handful
- Ginger - 1 " wedge
- Green chilly - 1 no
- Cumin seeds -1 tspn
- Red chilly powder -1/2 tspn
- Salt - 1/2 tspn
- Garam masala - 1 tspn. (I used kitchen king)
Method
Blanch the cauliflower in hot water with little turmeric and salt in it. Grate the flower. I used my veggie chopper to mince it.
Take all the ingredients under To grind in the mixer jar and pulse it till its a coarse powder. Mix the ground masala to the grated cauliflower. Leave it for 15 minutes for the flavors to blend in. Squeeze excess water after the resting time.
Divide the dough and the filling into five equal portions.
Take one portion of the dough. Roll into a small circle. While rolling keep the centre slightly thicker than the edges.
So when you keep the filling and gather the edges, that side will be slightly thicker too.
Keep the sealed side down and roll out the paratha dabbing with the flour to avoid sticking it to the board.
Heat a tawa and smear oil on it. Cook the parathas both side by flipping now and drizzle oil on the sides too.
Check out my Blogging Marathoners doing Group 3 BM#4 along with me
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Seven Days of Cakes: Priya Vasu
Seven Days of Preserves: Gayathri Kumar, Vaishali
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