Potato-Cauliflower Paratha
Potato-Cauliflower Paratha is an Indian flat-bread stuffed with a spicy potato and cauliflower curry. This paratha is very filling and delicious. Serve it as breakfast, lunch, or dinner to quiet those hunger pangs!
Servings: 4-5 (makes 8)
Cooking Time: 30-40 minutes
Ingredients
- 2 cups potatoes, cut into small cubes
- 2 cups cauliflower florets
- 1 tsp urad dal (split black gram)
- 1/2 tsp mustard seeds
- 1 tsp red chilli powder
- 1 1/2 tsp coriander-cumin powder
- (dhania-jeera)
- Turmeric powder, a pinch
- 3-4 green chillies, finely chopped
- Salt to taste
- 4-5 curry leaves, chopped
- 3 tsp vegetable oil
For Paratha
- 2 1/4 cups wheat flour (chapati flour)
- Salt to taste
- 1 tsp vegetable oil
Preparation
- Place the potatoes and cauliflower in a microwave-safe bowl with a little salt and water and cook in the microwave for about 6 minutes or until tender. Or boil separately.
- For the potato-cauliflower curry, heat oil in a pan.
- Add the urad dal and fry until they start to turn golden brown. Add the mustard seeds and fry until they start to pop; then add the green chillies, curry leaves, red chilli powder, coriander-cumin powder, turmeric powder and salt. Stir well and cover and cook for about 2 minutes.
- Remove the lid and saute on medium-high heat until all the moisture has evaporated. Remove on a plate and let cool.
- For the paratha dough, in a mixing bowl, mix the flour and salt, and add enough water to make a soft and smooth dough. Knead well and apply some oil. Cover the dough and set aside for 5-10 minutes.
- Heat a tava or a flat nonstick or iron griddle on medium high. Apply some oil and wipe it off with a paper towel.
- While the tava is heating, make 1-inch sized balls of the dough and lightly grease them with a little oil. Keep some wheat flour handy for rolling. Take a ball, and roll it with a rolling pin on a lightly floured surface into a round shape about 2.5 inches in diameter. Take another ball of dough and roll it out the same way. On one of these, place 2 tsp of the potato-cauliflower curry, spreading it evenly but leaving out the edges. Brush the edges with a little water, and place the other rolled-out roti on top. Press the edges to seal so that the curry doesn’t spill out. Roll gently until you have a paratha about 5 inches in diameter (or as thin as you can), sprinkling a little flour as needed.
- Sprinkle some water on the tava to see if it’s ready. It’s ready if the water evaporates right away. Place the potato-cauliflower paratha and flip it over when you see it firming up. Cook on both sides until you see brown spots. Brush a little oil on both sides and cook until nicely browned. Repeat with the remaining dough.
- Serve the potato-cauliflower paratha plain or with lemon dal, and plain or methi yogurt, and pickles such as mango pickle, chilli pickle or lime pickle.
Category: Indian Breads - Members, Indian Breads - No-Onion No-Garlic - Members, Vegan Indian Breads - Members
