Stuffed Paranthas are popular breakfast dish in any Punjabi household. It is usually served a small block of butter, pickle, and a large glass of buttermilk. Paranthas, or flatbread can be stuffed with a variety of vegetables or paneer. I made cauliflower paranthas for lunch today. Normally, I would stuff paranthas with a raw mixture of grated Gobi (cauliflower), onion, and spices. Today, I tried my friend's version, sauteed vegetables for stuffing. It came out very well.
Ingredients:
For Paratha:
2 Cups whole wheat flour
2 teaspoon salt
water to make dough
For stuffing:
2 Cups grated cauliflower
1 onion, grated
2-3 green chili, chopped
1/2 inch ginger, chopped
1/2 teaspoon turmeric powder
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1/2 teaspoon garam masala powder
1 Tablespoon chopped cilantro
Method:
1. Sift wheat flour and salt together in a large bowl. Add enough water and knead to form a nice pliable dough. Add 2 teaspoons of oil to the dough. Cover and leave for a few minutes.
2. Mix the ingredients for stuffing. Saute in a pan over low flame until all moisture leaves. Do not use any oil to saute. Remove from stove. Allow to cool.
3. Divide dough into big balls.
4. Take one ball of dough. Flatten a little bit. Fill the center with 1 tablespoon of stuffing. Close the edges to make a ball again.
5. Repeat process for remaining dough.
6. Place one ball on a lightly floured flat surface. Gently roll out to a thick even disk with a rolling pin or flatten with palm.
7. Place parantha on a hot griddle. Cook on one side for 2 minutes without touching. Gently turn over and cook the other side for 2 minutes on medium low flame.
8. Drizzle 1/2 teaspoon ghee over the parantha. You can use a pastry brush to gently spread ghee all over. Flip over and drizzle 1/2 teaspoon ghee on the other side.
9. Cook both sides to golden brown.
10. Repeat process with remaining dough. Serve hot with raita, pickle, or chutney.
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