A delicious Indian flatbread, stuffed with grated cauliflower and onion – apt for dinner or breakfast…
Sometimes I wish I would buckle myself up and make more flat-breads. Despite the work involved – yes, I find it quite taxing and tiring – all of us love to dig into some hot rotis to go with a simple curry, be it a Dal Tadka or a quick fix chicken curry. If it is stuffed, then it does make life even more easier, isn’t it? All you need to go with it is some whipped yogurt and pickle. But then being the lazy me, I don’t make them as much as I would love to!
For this month’s Blogging Marathon #118, the theme I chose for this week was “Easy Dinner Ideas”. Since dinner is the only main meal that I cook properly – well, not everyday, most of the days! -, I thought it would be an easier one for me to handle. Hehe… Since I hardly have any parathas on my blog, I thought of giving this super simple recipe an earlier chance. 😉 If you love your stuffed parathas, then do check out the evergreen Aloo Paratha, the Daal Paratha made with leftover curry and the super cheat Chilli Chicken Paratha. But if you don’t like it stuffed, then I have already posted the way I learned to make Lachha Paratha from umma.
OK, so the idea was triggered on a lazy night, when we didn’t want to order anything from outside but didn’t want to cook anything elaborate. My SIL pulled out a small piece of cauliflower that wasn’t enough to make curry for all of us. A little bit of Googling landed me on this idea and we got to making it. What is great? The filling is no-cook. So unlike the other parathas, this one just needs some grating and mixing and the filling is ready to be used. Cauliflower doesn’t need much time to cook, so it beautifully gets done, with a little crunch once the paratha is done. After this initial trial that got clicked, we made this again one more time, since it is easy and filling as well.
I always do two chapathis, put the filling in and then top one chapathi over the other. After doing this, I press the sides and then run the bail one more time on top just for a little press. I find this easier to do than to do the filling inside, wrap and then flatten it. Do make sure that you put only a thin layer of filling. I just divide my filling equally on a flat plate, so that it becomes easy to get the paratha done. Hehe… Just some lazy ways… 😉 Off to this recipe…
- FOR FILLING:
- ½ head of a cauliflower
- 1 large onion
- 3 green chillies
- ½ tsp cumin powder
- Salt to taste
- ¼ cup coriander leaves, minced
- FOR FLATBREAD:
- 4½ cup wholewheat flour
- 3 tbsp oil
- Salt to taste
- Water to knead
- Ghee or oil for cooking
- Grate the cauliflower. Mince the onion, chilies and coriander leaves. Combine all the ingredients in a bowl well and set aside.
- In a big bowl, add the flour and mix in the salt. Add water little by little, kneading to a dough. Drizzle in the oil and knead till it is completely absorbed and the dough is supple. Allow the dough to rest for 15 minutes.
- Divide the dough and the filling into 10 equal portions.
- Pinch the ball of dough into two portions. On a floured or oiled surface, bail one ball to a medium size, spread one portion of the filling. Bail the other ball and then keep on top of the filled side. Taper the sides and slightly bail to press the flatbread. Repeat with others.
- Heat the tawa and drizzled with oil/ ghee. Cook both sides, flipping in between, till properly done.
- Serve hot with yogurt and pickle.