Cauliflower Stuffed Parotta / Cauliflower Flat bread
February 14, 2013
CAULIFLOWER STUFFED PAROTTA
This Indian style flat bread is very tricky to make. You have to put the stuffing in a way that it doesn't come out of the dough and also it should be thin enough to cook in the pan. But the stuffing is already cooked and then only it is used as a stuffing so the stuffing need not be cooked. Cauliflower Stuffed parotta is very easy and simple dish so we need not make any curry or kurma as side dish. When i make this Flat bread i just make raita and that's it.
Cuisine : South Indian
Preparation time : 20 mins
Cooking time : 20 mins
Course : Main
Main Ingredient : Cauliflower
Ingredients :
Wheat/Chapathi flour - 4 cups
All purpose flour/Maida - 1 cup
Salt a pinch
Water as required
Stuffing : Cooked cauliflower with some salt, Turmeric, Black Pepper powder.
Preparation :
- Let us make the dough first and then the Stuffing. Take a large bowl to make the dough, In that add Wheat/Chapathi flour, All purpose flour/Maida and a little Salt, you can start kneading by adding little by little water. This all purpose flour is added to make the dough nice and soft and so it will not break apart when we stuff the dough. When the dough is ready close it with a warm kitchen towel and keep it aside.
- Now lets do the Stuffing part. For that take the cauliflower and cut all the florets and wash it in the running water. Now in another pan add little water and let it boil, now you can add the cauliflower florets in it and close the lid. Keep that cooking till it becomes nice and soft. When it is done, (it takes hardly 10 mins) strain them in a bowl and start mashing it by adding little salt.
- Now make the chapathi,so the stuffing part is tricky as i already said, you can make a ball and then stuff it inside or you can make two thin roti by using the rolling pin and then add the stuffing in between and closing with the other. But the better choice is to make a ball and start stuffing in the ball and then rolling it. See to that the cauliflower stuffing doesn't come out. So lets stuff the stuffing and again roll it with rolling pin.
- Place a hot iron rawa/skillet on the stove and heat it up. When it is nice and hot you can start cooking all the parotta. This will take more than a minute to cook as we have stuffing inside and also adding All purpose flour/maida to it. So keep the heat in low to medium and start cooking all the parotta.
- Serve them with raita, nice and warm.
Serve them hot or warm.
Serve it with raita.
Serving per recipe : 2
Calories per serving : 200
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