CAULIFLOWER PARATHA

Ingredients

For The Dough

1/2 cup rice flour 

3/4 cup whole wheat flour

1 1/2 tbsp oil

salt to taste

milk for kneading

For The Cauliflower Stuffing

1 cup finely chopped cauliflower

1 large onion chopped

1 chopped tomato

1 cup peas

1 tbsp oil

salt to taste

1/4 tsp turmeric powder 

2 tbsp finely chopped coriander 

2 tbsp finely chopped mint leaves 

1 tsp finely chopped green chillies

freshly ground black pepper powder to taste

Other Ingredients

whole wheat flour  for rolling

oil for greasing and cooking

Method 

For the dough

Combine the rice flour, whole wheat flour, oil and salt in a bowl, mix well and knead into a stiff dough using enough milk.

Cover with a lid and keep aside for 15 minutes.

For the cauliflower stuffing

Heat the oil in a broad non-stick pan, add the chopped onions ,tomatoes ,peas fry for about 5 mins now add cauliflower, salt, turmeric powder and 2 tbsp of water, mix well and cook on a medium flame for 2 to 3 minutes

Add the coriander, mint leaves, green chillies and pepper powder, mix well and cook on a medium flame for another 1 to 2 minutes, 

Divide the stuffing into equal portions and keep aside.

Divide the dough into equal portions.

Roll 1 portion of the dough into  thin circle using a little whole wheat flour for rolling.

Place the roti on a greased hot non-stick tava  and place 1 portion of the stuffing on one half of the roti.

Fold the other half of the roti over the stuffing to make a circle and press it lightly so that the stuffing doesn’t spill out.

Cook the paratha, using a little oil, till it turns golden brown in colour from both the sides.

Serve hot.