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Ingredients : 2
cups roti flour
1/2 teaspoon salt
2/3 cup warm water
2-3 tablespoons ghee for cooking
Filling
1
cup finely grated cauliflower
2
teaspoons fresh ginger, grated finely
1
teaspoon salt
1
teaspoon garam masala
Chili powder to taste
Method :
Use a bowl to mix the plain flour and salt
together. Add the water and knead for 10 minutes to form a firm but
pliable dough. Cover and set aside for 30 minutes. Separate the dough
into 8 equal parts and roll each into a ball. Flatten out
to a circle about 10 cm in diameter. Put a
spoonful of filling in the middle of each and draw ends together,
pinching them firmly to join. Flatten
between the hands to a round shape. On a lightly
floured board roll out very lightly and carefully to a circle the size
of a breakfast plate. Do not press
too hard on the rolling pin or the filling will break through the dough. If this does
happen, take a small piece of dough, press flat and place it over the
break. Roll gently
to join. When all the
parathas are filled and ready to cook, heat a heavy griddle or thick,
heavy frying pan until very hot. Melt the ghee
in a small saucepan and have it within easy reach. Put a
teaspoon of melted ghee on the griddle, spread it with a frying slice
and put a paratha on it. Spread
another small teaspoon of melted ghee on top of the paratha. Turn the
paratha over and cook other side, pressing gently with frying slice. Paratha
should be cooked until nicely golden on both sides. Serve at
once, accompanied by raita.
Filling
Do not prepare the filling until you are
ready to use it. Mix all the ingredients in a bowl. Ensure that you use
only tender flower heads of the cauliflower as larger ones will make the
parathas difficult to roll out.
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