Aachi Samayal

Preparation :

• Soak the rice with saffron and few drops of veg oil. Let it be for 1 hour.
• Heat a saute pan, add few drops of oil, saute all masala . Till the oil separates.
• Add chopped veg into the masala. Do not add water.
• You can add any kind of nuts to it (optional)
• For basmati rice add one coconut milk and 1 cup of water .
• Add every thing in a electric rice cooker, add salt.
• Cut the butter and add over it, in the top.
• Set your setting in the rice cooker and let it cook
• Take out when it is Al dente.
• You can garnish with Coriander leaves.

• 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.