Spiced Cauliflower and Potato Stuffed Parathas

Best For 

Lunch

Dinner

Makes 4

Time: 30 mins

Ingredients

Stuffing

• 1 cup thinly grated cauliflower
• few fenugreek leaves
• 1/2 teaspoon roasted cumin powder
• 1/4 teaspoon finely chopped green chili
• 1/4 teaspoon cinnamon powder
• 1/8 teaspoon cardamom powder

Other Ingredients 

1/2 cup boiled and grated potato

1/2 teaspoon rock salt

Dough

1 cup whole wheat flour

1/2 cup water

Method

Heat a pot, add all the stuffing ingredients, and cook for 3 minutes on medium flame until the cauliflower is soft.

Add the other ingredients, and stir. Cover the pot, and allow it to cool for some time.

Meanwhile, prepare the dough. Combine the wheat flour and water in a bowl, and knead the dough. Cover, and allow to rest for 10 minutes.

Divide the dough into 4 balls, dip each in flour, and flatten it. Place some stuffing in the center of each flattened circle. Pull the edges together, and seal it on top. Sprinkle some flour on, and roll into a 6-inch circle with a rolling pin (belan).

Heat a cast iron tawa, and cook the paranthas on medium flame.

Serve warm with chutney or raita.