STUFFED CAULIFLOWER PARANTHA

For the stuffing
Grated  1 cauliflower ( the top part)
Finely chopped red onions
Chopped small green chillies 4 or you can avoid putting them to avoid the heat!
Finely chopped fresh coriander leaves or chinese parsely if coriander is not available
1/2 Red chilli powder to taste
1 teaspoon Ajawin or caraway seeds
Salt to taste

Grated ginger 2 teaspoon

For the dough 

Whole Wheat flour 4 Cups
Warm Water for kneading

Ghee or any oil for frying

Knead the flour and put it aside in the refrigerator for two hours.

Once you take the the dough out prepare the stuffing mixture by adding and mixing all ingredients together. Pls note that it shd not be prepared and kept as tge onions and the cauliflower start losing the water and the mixture becomes soggy and difficult to manage while making
Traditionally when the stuffing was made you roll out the roti and put the stuffing in the centre and then pull the edges of the roti to form a polti or how you close the dumpling..... but what I am going to show you is an easier method for anyone to make the parantha and you can stuff as much as you want without the fear of not being able to make a perfect potli...or the stuffing bursting through the dough while rolling it...

Pls do refer to pictures for easier reference. .

After the dough is ready, make a 2 small balls or( peda as we call it ) with the dough.Then roll the dough and stop when its is half the original size of what it is going to be. Do it with both the small peda....on one rolled out roti pls put the stuffing as shown in the picture. 

Then put the other rolled out roti on top of the stuffing and close the sides by putting using water on your finger tips and spreading it along the edges on the roti. Pls seal by pressing both the edges together. 

Once the edges are sealed take some dry flour and dust it o. both the sides and start to roll in a circular way....if you see that a little bit of stuffing breakin After the dough is ready, make a 2 small balls or( peda as we call it ) with the dough.Then roll the dough and stop when its is half the original size of what it is going to be. Do it with both the small peda....on one rolled out roti pls put the stuffing as shown in the picture. Then put the other rolled out roti on top of the stuffing and close the sides by putting using water on your finger tips and spreading it along the edges on the roti. Pls seal by pressing both the edges together. Once the edges are sealed take some dry flour and dust it o. both the sides and start to roll in a circular way....if you see that a little bit of stuffing breaking out on the surface it does not matter. Put a little more flour and keep rolling till it grows double the size of the original roti...

Put the paranta on a hot tawa...wait for a minute and when you see that the color of the dough changing on the top flip the parantha...once you se light brown spots appearing take oil or ghee in the serving spoon and start spreading the oil and the flip the side to fry it... repeat the process for the other side... your stove shd be on a medium flame while you are doing the frying... when you see beautiful light brown spots on your parantha and a change of color your parantha is ready...

This should be eating with a dollop of butter melting on top of a piping hot parantha...

Yogurt and mango pickle are the other traditional sides with the parantha.....