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Gobi Paranthas
PARATHAS WITH CAULIFLOWER FILLING.
Makes. 8
2 cups plain white flour
1/2 teaspoon salt
2/d cup warm water
2 3 tablespoons margarine for cooking
Filling:
1 cup finely grated cauliflower
2 teaspoons finely grated fresh ginger
1 teaspoon salt
1 teaspoon curry powder
and chili powder to taste, optional
Method
Mix flour and salt together in a large bowl. add the water all at once and knead hard for 10 minutes. Dough should be firm but pliable. Cover and leave for at least 30 minutes. Divide dough into 8 equal portions and roll each into a ball. Flatten out to a circle about 10 cm (4 inches) 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 margarine in a small saucepan and have it within easy reach. Put a teaspoon of melted margarine on the griddle, spread it with a frying slice and put a paratha on it. Spread another small teaspoon of melted margarine 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. Filling: Prepare filling only when ready to use it. Combine all the ingredients in a bowl and mix well. Use only the tender flower heads of the cauliflower and make sure there are no large pieces, for these will make the parathas difficult to roll out.
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