Stuffed Cauliflower Parantha

Ingredient	Quantity
Wheat flour	3/4 cup
Grated cauliflower	1 cup
Oil	1 tbsp
Green chilies	2 piece
Ginger paste	½ tsp
Coriander leaves	A few
Turmeric powder	¼ tsp
Carom seeds	½ tsp
Black cumin seeds	½ tsp
Lemon juice	¼ tsp
Water (as required)	1/3 cup (aprx.)
Salt	To taste

Method

1.Chop green chili and coriander leaves.

2. For filling heat 1 tsp of oil, sauté grated cauliflower, add all spices and salt.

3. Knead wheat flour into smooth dough and Keep it aside for half an hour.

4. Divide dough and fillings into four portions.

5. Roll out each dough portion into a small roti, place about one portion of stuffing in the center, bring the edges together and press firmly.

6. Roll the stuffed dough into a parantha and Smearing shallow fry oil.

7. Let both sides of the parantha turn golden brown.

8. Serve hot with curd or pickle.

(Garden to Kitchen, Vigyan Prasar)