Parantha is a traditional cuisine in the subcontinent. Stuffed parantha is greatly devoured in breakfast or as a rainy season snack.
Preparation time 1 hour
Cooking time 30 minutes
Makes 6-8 paranthas depending on size of dough balls
Ingredients For Stuffing
Cauliflower (grated) 1 medium head
Onion (chopped) ½ cup
Ginger (chopped) 1 tbs
Cilantro (chopped) 1 tbs
Green chili (chopped) 1 tbs
Asafetida (heeng) 1 pinch
White cumin seeds (zeera) 1tsp
Red chili powder 1 tsp
Coriander powder 1 tsp
Turmeric powder ¼ tsp
Garam masala powder ¼ tsp
Salt ½ tsp or as per taste
For dough
Sher atta 2 cups
Salt 1 pinch
Desi ghee 2 tbs
Water as required for kneading
Method
Grease the frying pan with oil.
Add asafetida, white cumin, chopped onion, chopped ginger, grated cauliflower, red chili powder, coriander powder, turmeric powder, garam masala powder, salt, chopped green chili and sauté for 1-2 minutes.
Remove from heat and let it cool in a separate bowl. Add chopped cilantro and mix.
Take Sher flour (atta) in a bowl, add salt and desi ghee and knead the dough soft with water. Cover and let it rest for 30 minutes.
Make equal sized small balls from the dough. Roll the two balls flat of same size and place the cooled cauliflower mixture between these, seal the edges and roll again.
Heat the tawa on medium heat and place the rolled parantha on it. Let it cook lightly from one side then add desi ghee and turn over for frying. Fry until golden brown from both sides.