Ingredients:
For the dough:
1/2
kg- Plain flour
4-
Eggs, lightly beaten
2
tbsp. Oil or Butter
A
pinch of Baking soda
Salt
to taste
1/2
tsp. Sugar
Oil
or Butter for frying
Warm
Water as needed
Stuffing:
2 cups- Cauliflower, grated
2 tbsp. Coriander leaves, chopped
2- Green chilies, chopped
1" Ginger Chopped
Salt to taste
2 cups- Cauliflower, grated
2 tbsp. Coriander leaves, chopped
2- Green chilies, chopped
1" Ginger Chopped
Salt to taste
1
tsp. Red chili powder
1
tsp. Garam Masala powder
Butter /Oil for frying
Butter /Oil for frying
Method:
1.
Heat oil in a kadai over moderate heat. Toss in ginger, and green chilies.
2.
Then add the cauliflower and remaining ingredients and stir-fry for about 2
minutes.
3.
Remove the pan from the heat and allow to cool.
4.
In a medium bowl, beat egg with sugar and salt.
5.
Add plain flour and oil/butter.
6.
Knead soft dough by using water. Cover the dough with a wet cloth. Let stand
for 2 hours.
7.
Make two medium size chapati, add the filling to the one chapati and cover it
with the second one. Seal the edges so that mixture doesn't come out.
8.
Now roll it slightly. Cook on a pre-heated griddle.
9.
Turn it and pour half tablespoon oil or butter. Spread it on the paratha and
shallow fry over low heat. Turn it and again pour oil or butter on the other
side.
10.
Cook on a low heat till golden brown.
11.
Serve hot.