STUFFED VEGETABLE PARATAS

Wheat flour - 1 ½ cups
Grated cauliflower - 1 ½ cups
Green chillies (chopped) - 2 -3
½ tsp chilli powder
Ginger (grated) - 1 tsp
Carom Seeds (ajwain) - ¼ tsp
Coriander leaves (chopped) - 2 to 3 tbsp
Ghee - for frying
Salt to taste

For the stuffing, mix the coriander leaves, ginger, green chillies, chilli powder and salt with the cauliflower.

For the parathas, add salt, carom seeds and ghee to the flour and knead into a dough with the required quantity of water. Cover and keep aside for 30 minutes.

Divide the dough into 5 portions. On a well floured surface, roll out each portion into a 3” round and place 1 tbsp of the cauliflower stuffing in the centre. Seal the edges and shape into balls. Gently roll out each ball into a 5” diameter paratha.

Preheat a frying pan, place the parata in it, switch to low heat and cook on one side for 1 -2 minutes. Flip over and cook the other side till lightly browned. Apply a little ghee on both sides and remove immediately. Wipe off the residue oil and fry the remaining parathas. Serve hot with a chutney.