Caulfiflower Paratha

INGREDIENTS:

•  ½ kg whole-wheat flour
• Salt to salt
• 120 grams ghee
• ½ table spoon red chilly powder
• ½ table spoon black pepper
• 1 big cauliflower
• 2 table spoon coarsely powdered coriander seeds
• 2 table spoon pomegranate seeds

 

  Method:

Cut the cauliflower into small pieces.  Discard the lower hard stalks; keep only the upper flower portions.  Put them in a vessel with a little ghee, coriander chilly powder, black pepper, Pomegranate seeds and salt, cook till the water is absorbed and the Cauliflower is soft.  Fry for a few more minutes, remove from the fire and when slightly cool, grinds to a coarse paste.  Knead the flour with a little slat to smooth out two equal chapatis.  Cover one with a thin layer of the filling (paste) and smear the other with ghee.  Place this over the other, join the edges and roll out into a round.  Fry as ordinary parathas.  Serve hot with plain curd.

Variation:

The filling can also be prepared as follows:  Wash and dry the cauliflower and grate it.  Squeeze out the water and mix with salt, ground spices, red chilly, black pepper, coriander leaves and pomegranate seeds.  A variety of parathas can be prepared by varying the fillings.  Some of them are given blow:
                                                                                                              Serves 6.