Showing posts with label Indian cooking. Show all posts
Showing posts with label Indian cooking. Show all posts

Wednesday, October 20, 2010

Finally some aloo parantha (Rotis stuffed with potato filling)

There is always one dish which is done by everyone belonging to a particular region/country. I consider Aloo parantha (rotis stuffed with potato filling) as one of the popular dishes in Northern India. I was intending on making this dish and blogging about it some months ago- never had the opportunity with so much going on in my head :)- I had a friend coming home for lunch and the request from the friend was simple- Aloo parantha. Finally, I had a go at my favorite dish, which turned out pretty sumptuous. It is really simple to make and can be prepared at a short notice with minimal ingredients!




Ingredients for the stuffing-

One big onion- chopped finely
2 boiled and mashed potatoes (medium sized)
Coriander leaves- chopped finely (about a handful)
1/2 tsp garam masala
1/2 tsp corriander powder
chilli flakes or paprika powder (1/4 tsp)
Salt (according to taste)
Oil to mix all the ingredients mentioned above.

Ingredients for the Base-

Wheat flour (2 cups)
salt
water to mix

Preparation-

The base is pretty simple- You have to knead the flour with salt to a fine and smooth dough. There are two ways to actually go about your filling- you can sauté the potatoes and onions with the spices mentioned above in a wok and then use it to stuff the roti's. The other way (which I follow) is to just mix all the ingredients in a bowl without cooking and use it for stuffing. Once you have the base and the filling ready all you need to do is take a ball of wheat and flatten it to a small round. Fill around 1 to 2 spoons of the filling in the middle. Fold the roti with the filling in middle so that it appears as a small pouch. Flatten this pouch with a rolling pin to a medium sized round shape.




Fry the parantha in a hot pan till both sides are golden brown. Serve with chutney/pickle and enjoy!

Sunday, October 10, 2010

Potatoes cooked with peas in a gravy (aloo matar)

Come sunday and my house smells of good authentic Indian food. I love taking my time to whip up something special. The demand of the house was aloo matar and boy, we had a sumptuous lunch with basmati rice, aloo matar, lemon pickle and raita. Here is my take on the famous north Indian dish- Potatoes cooked with peas in a gravy (aloo matar). Enjoy!



Ingredients-

4 big potatoes (boiled, peeled and chopped in cubes)
1 big cup thawed and ready to use frozen green peas
onion (1 big sliced)
2 tomatoes (chopped)
cumin seeds (1 tsp)
garlic (2 cloves)
red paprika powder (1 tsp)
coriander powder (1 tsp)
garam masala powder (1 tsp)
salt (according to taste)
dash of cardamom powder
coriander leaves to garnish

Preparation-

In a pan, fry the cubed potatoes and set it aside. Grind the onions, garlic to a fine smooth paste. In a wok heat some oil. Add the cumin seeds. As the seeds start to sputter add the onion-garlic paste. Fry the paste till the onion loses its raw taste and the gravy starts to become golden brown. Mash the chopped tomatoes to a pulp and add them to the onion-garlic gravy. Cook it for 5 minutes and then add the spices- paprika powder, coriander powder, garam masala powder, cardamom powder and salt. Keep cooking on a medium flame for 10 minutes till oil separates from the paste. Add the thawed peas and some water for the peas to cook. When the peas are cooked add the fried potatoes and stir it for a while. Garnish with coriander leaves and serve it with roti or rice!


Wednesday, October 6, 2010

Chaat time!

Something that is unique to India is Chaat- You might recreate all the masala food at home but nothing can beat the road side vendor's chaat items- Don't confuse chaat for chat...Chaat is nothing but savory snacks usually sold by street stalls in northern India. Delhi is so famous for chaat and once you are hooked then come 4 pm all you can think is chaat with chai (tea). Chaat varieties are different and if you are really interested in knowing the various types- here is a good read- Chaat (thanks to wikipedia!)

My all time favorite is Bhel puri- It's easy and simple to make-

What do we need?

1 cup puffed rice
1/2 cup chopped tomato
1/2 cup chopped onion
1/4 cup chopped corriander leaves
chopped green chilli pieces (2-3 green chillies)
lemon juice (1 tbsp)
tamarind chutney 2 tsp
1/2 cup boiled mashed potatoes
mint chutney 2 tsp
1/2 cup sev (fried lentils based noodles- readily available in the stores)
chopped ginger (1 tsp)
dash of garam masala

Tamarind chutney can be home made- Take about a small cup of tamarind (without seeds) and allow it to soak in warm water for half an hour. Extract the pulp. In a pan, add the tamarind pulp and around 1 cup of grated jaggery. Cook on a low flame. Add salt, roasted cumin powder (1 tsp), red chilli powder (1tsp). Cook till the jaggery disolves and the mixture becomes semi thick. Remove from fire and store in a tight container. Can be used as a dip for samosa and other savory snacks!

Mint chutney- Grind half cup of mint leaves with handful of coriander leaves with green chillies. Blend it to a smooth paste with salt and lemon juice.

Preparation-

Now for the Bhel puri- (You don't have to stick to the above list as a rule- You can use your own creativity and improvise the chaat)

Mix puffed rice, tomatoes and onions in a bowl
Add the mashed potatoes
Mix the mint chutney and tamarind chutney along with a dash of garam masala
Add the sev, ginger, chilli pieces and lemon juice- blend all the ingredients well.
Garnish with coriander leaves!

The best part is they will roll the bhel puri in a newspaper cone and give it to you- Really worth a try!
















Sunday, October 3, 2010

Craving for simple home food...

Yipeeeeeeeeee....I have completed 50 blog posts! Going down the memory lane, I realized my odd ramblings in the initial posts, my struggle to explain flavors, my triumph with certain dishes, my pictures (and the list goes on). To be honest, I have hardly done anything spectacular compared to the other food blogs I frequent. On the other hand, I am happy to have my own corner where I can put my thoughts on food...it's just a great feeling! I have always enjoyed good food and for me cooking is pure joy and creativity. 


Today, I am in no mood for anything remotely fancy. Just want to eat simple food- the usual vegetables and my roti with dal. After all, nothing beats a simple home cooked food and this is what we come home to...don't we??


Spinach potato curry- (Aloo palak)


Ingredients-
Fresh spinach leaves - chopped/shredded finely(2-3 cups) 
5 large potatoes (boiled, peeled and cubed)
1 large onion (chopped finely)
4-5 cloves of garlic (chopped finely) - need I say anything on my love for garlic??
1 red dry chilli - broken into pieces
1 tsp cumin seeds
1/2 tsp turmeric powder
1 tsp paprika powder
1 tsp coriander powder
salt (according to taste)


Preparation- Once you have assembled the ingredients, it's an easy ride from there. Heat oil in a wok. Add cumin and dry chilli pieces. Allow them to sputter. Add the garlic and stir for a couple of seconds till the oil absorbs the garlic flavor. Add the onions and cook for few minutes till they start turning golden brown. Add the chopped spinach leaves and cook them till they become soft. Spinach tends to reduce in size as they cook. Now add the potatoes, salt, turmeric, paprika powder and coriander powder. Cook them on a low flame (stirring occasionally) for 5-8 minutes till the potatoes blend well with the spinach. Enjoy with roti and dal!











Dal- (lentils) 


I love cooking lentils with minimal flavors. The only flavors I like in my dal are garlic, cumin, crushed pepper, coriander leaves and fiery green chillies. I also like using three types of lentils- mung dal- 1 cup, chana dal- 1/4 cup and toor dal- 1/2 cup. Pressure cook them till they melt into your mouth. In a frying pan, melt 2 tbsp of butter. Add cumin, green chilli pieces (slit them with knife - do not deseed them). As the cumin seeds start to sputter add chopped garlic (4-5 big cloves). Cook them for a couple of seconds before adding the cooked lentils. Add crushed pepper and salt according to taste. Serve them with sprinkled coriander leaves. Some like the dal a bit soupy (like me) and some love it rich and thick. Vary the quantity of water accordingly when cooking your dal! 
    

Wednesday, September 15, 2010

Tamarind fever

This is one recipe I was keen on making for such a long time. My mom makes great tamarind rice- though I got the recipe, I never got around to make it. You get instant tamarind powder mix at shops that can be added to your rice and the dish will be ready within 5 minutes. The joy of making a gravy from scratch and mixing with rice is lost in this fast paced world...In reality, I was cleaning my book shelf and found a notebook with some recipes from mom. The first recipe was tamarind gravy and I made it as my mom would make it- The best part is this gravy can be kept up to two weeks and I am enjoying some smashing tamarind rice whenever I feel like it- Enjoy!













Ingredients- Gravy

Tamarind paste (3 tsp)- dilute them in a bit of water
mustard seeds
yellow split peas (chana dal- 1tsp)
dry red chilli pieces- 2
salt
sesame seeds- 2 tbsp
groundnut- 3 tbsp
corriander seeds- 2 tbsp
paprika powder 1/2 tsp

Preparation -

In a wok, add some oil. Once the oil is hot throw in some mustard seeds and allow them to sputter. Add the yellow split peas, red chilli pieces and 1 tbsp of groundnuts. Fry for 1 minute and then add around 4 glasses of water to this. Add the diluted tamarind paste, 1/2 tsp paprika powder and salt (according to taste). Allow this tamarind water to boil. In a separate pan, fry the sesame seeds till light brown (in a bit of oil ) and set it aside. Fry the groundnuts and corriander seeds separately and keep it aside. In a mixer, grind the sesame seeds, groundnuts and corriander seeds to a fine powder. Once the tamarind water reduces to half, add this powder and stir it for few minutes. Keep it on a low flame and allow the mixture to thicken. Keep simmering the mixture till it becomes a good rich liquid gravy.

Now for the tamarind rice- Add the gravy to cooked rice...Simple! Vary the proportion of the gravy to your rice according to your taste-

Friday, September 10, 2010

Spicy & flavorful rice...

For our team dinner, we went to a fancy restaurant and the food was great. I loved the starter (cucumber salad with dill). For the main course, I ordered a vegetable stir fry with rice. The way they had described it on the menu sounded really exotic. When I received the dish (don't have pictures to show- unfortunately) it was a simple dish where the chef had cooked the vegetables with soya sauce and blended it with basmati rice. I was expecting something complex but received something simple and flavorful! Full marks to the chef :)- Well, this is not a restaurant review- But an explanation of my source of inspiration for my egg plant rice. For my dish, I cooked the eggplant (with Indian flavors, of course) and mixed it with basmati rice to create a simple and a unique eating experience. Enjoy!



Ingredients-

  1. Basmati rice (cooked- 2 cups)
  2. 1 egg plant (medium sized)
  3. onions (sliced- 2 small)
  4. one tomatoe (chopped)
  5. 3 cloves garlic
  6. green chilli (1- chopped fine)
  7. salt
  8. paprika powder
  9. cooking oil
For the Indian flavors- (optional)
  1. 3/4 tsp garam masala 
  2. corriander leaves chopped fine
  3. mustard seeds (1/4 tsp)
  4. grated coconut (2 spoons)
Preparation- Cook your basmati rice and keep it separate. Preparing the egg plant is quite simple. In a wok, pop some mustard seeds in cooking oil before adding onion. Saute the onion. Once onion is golden crispy brown, add crushed and chopped garlic, chilli pieces and tomatoes. Don't allow the tomatoes to get mushy. Add egg plant (chopped in cubes) to this and stir fry with a bit of oil. Add paprika powder, salt, garam masala, grated coconut. Give it to a twirl and finally add the corriander leaves. Mix the vegetables with rice and enjoy!





Tuesday, September 7, 2010

Tofu n corn stuffed roti

Cooking is therapeutic...After a long day at the office, you just need to unwind- I pity people, who think cooking is a waste of time. My kitchen is my world and I simply love trying out new combinations just for the fun of it. One such combination is the tofu and sweet corn stuffed parantha/roti (Indian flat bread). Got to admit, I loved this combo and if you are looking for something different, then this is worth a shot!



What do we need? 


For stuffing-

  • crumbled tofu (1 cup)
  • 1/2 cup canned sweet corn
  • salt
  • garam masala (1/2 tsp)
  • chilli powder (1/4 tsp)
  • oil for mixing
  • chopped corriander leaves
  • chopped green chillies (optional)
For base/making rotis-
  • wheat flour 
  • water
  • salt 
How did I put together?

In a bowl, mix wheat flour, water and salt. Knead it to a smooth dough and keep it aside. Use oil to make the dough silky and smooth. Combine all the ingredients listed above for filling. Just ensure that the filling is not soggy or too greasy otherwise it becomes difficult when you make the rotis. Take a small ball of dough and flatten it with a rolling pin. Place around 2 spoons of filling in the middle. Fold the sides with the filling in middle so that it appears as a small pouch. Flatten this pouch to a round shape- 

Need visual description?














In a pan, fry the paranthas till golden brown on both sides. Serve hot with pickle/sauce.














Saturday, September 4, 2010

Bring on the cabbage...

Cabbage is one vegetable which never catches my attention- I will go to the market and be interested in all the vegetables except cabbage. Never got around to know that vegetable, may be? Did you know that cabbage is a good source of vitamin c and contains a great deal of roughage! So finally, I swing by the market and get a big cabbage and cook it south Indian style- Enjoy!



What do we need?


1 big sized cabbage ( chopped)
mustard seeds (1 tsp)
cooking oil
curry leaves
turmeric powder (1/2 tsp)
chilli powder (3/4 tsp)
salt (according to taste)
broken dried red chilli pieces (3-4)
1 cup grated coconut

How did I put together?


The tough part is chopping the cabbage. Once done, cooking is just a matter of time...In a wok add oil and allow the mustard seeds to sputter. Add chilli pieces and chopped curry leaves. Toss in the chopped cabbage and allow it to cook on a low flame. I will sprinkle a little bit of water and cover the wok till the cabbage cooks and becomes soft. Do not put too much water otherwise the cabbage becomes soggy. As the cabbage becomes tender, add turmeric powder, chilli powder, salt and grated coconut. Mix thoroughly with a little bit of cooking oil. Enjoy with rice or rotis!


My mom is my inspiration and is the worst critic of my cooking- She looks at my post and says, this looks fine but you could have done it a bit differently. So I go, how different? She said, you need to chop the cabbage super fine (which apparently I haven't done in my recipe) and second instead of sprinkling water and cooking your cabbage, use liberal dose of oil to make it more sleek. I defended my cooking saying it is a healthier version. She wouldn't let me go so easily and said to compensate for the extra oil, you could omit the coconut. Okay, the final verdict is- you can do so many variations with this dish- Some add peanuts, yellow lentils (chana dal), green peas and some may choose to omit coconut powder. As usual, be creative and don't be afraid to bend the rules with cooking!

Wednesday, September 1, 2010

Happy Janmashtami!

Today, as per hindu mythology, Lord krishna was born. What do I say about him? He is one god who doesn't need any penance, just simple devotion. Did I drift too much into Hindu religion? Ok, let me come to the point- Hindus celebrate Janmashtami today marking the birth of Lord Krishna. I love this festival very much- Guess why? Because of all the snacks we would make in the name of God ;) and my favorite part is decorating the house with foot prints. Yes, you heard it right- We would draw foot prints (with the help of chalk or rice flour) with the belief that little lord krishna will come crawling in our home and eat the snacks we made for him! 




This is murukku- which requires a smooth dough consisting rice (1 cup), 1 spoon gram flour, 1 tsp cumin seeds, 1/2 tsp sesame seeds, 1 big teaspoon melted butter, salt and pinch of asafoetida powder. Ofcourse, you need a murukku machine. This machine has small plates with which you can get any shape you want- Put the dough in the machine and squeeze them in desirable shapes :)


 This is called thattai which is made from a smooth dough consisting rice (1 cup), 2 tsp urad dal (also called black gram flour), 1tsp bengal gram (soaked previously), sesame seeds 1/2 tsp, pinch of asafoetida powder, chopped curry leaves, salt and melted butter. Once the dough is ready you need to take a small ball in your fist and flatten it to a thin round. Fry it in oil!

This is the main attraction of our snacks for this festival- Also called cheedai this is pretty simple to make once you have the dough. We need a smooth dough consisting rice (1 cup), 1 spoon gram flour, 1 tsp cumin seeds, 1/2 tsp sesame seeds, 1 big teaspoon melted butter, salt and pinch of asafoetida powder.  Once the dough is done, roll them in small balls and fry them in oil. Just ensure that when you roll the dough into small balls, the shape should be uniform and don't roll them big!
 
This is called ribbon pakoda and is made with a smooth dough consisting 2 cups rice flour, 2 cups gram flour, 3/4 tsp paprika powder, melted butter, pinch of asafoetida powder and salt. You need murukku machine to make them. 

Happy Janmashtami to all the believers! 






Tuesday, August 31, 2010

Yummy cottage cheese!

This recipe is my take on a famous north Indian dish called Kadai paneer. "Kadai Paneer" literally translates to cottage cheese or paneer cooked in a kadai or frying pan. Simply put, you stir fry paneer (cottage cheese) with bell peppers and Indian spices. With right spices and flavors, this dish tastes fantastic and has never failed in wooing my audience. Can be served with rotis/naan or simply toasted bread-

What do we need?

Paneer / cottage cheese (cubed - about 1 cup)
Bell peppers- red, yellow and green- 2 cups sliced (generally green one is used) 
Tomatoes (2- chopped)
Onions (3- sliced)
Ginger (1/2 tsp grated)
Garlic (4 cloves crushed and chopped)
Green chilies (2 -chopped)
Salt (according to taste)
Cumin seeds(3/4 tsp)
Coriander powder (1 tsp)
Garam masala (1 tsp)
1 bay leaf
Cinnamon stick
Red chilli powder (1/2 tsp)
Dash of cardamom powder
Chopped corriander leaves for garnishing


How did I put together?


Heat butter in a frying pan. Add cumin seeds, green chillies, bay leaf and cinnamon. Add a dash of cardamom powder for extra flavor. Stir for a second before adding grated ginger, finely chopped onion and garlic. Cook for five minutes till the onion turns golden brown. Add tomatoes and cook on a low flame till the tomatoes get mushy. Add the spices- corriander powder, paprika powder and garam masala. Continue cooking it on a medium flame till the oil begins to separate. Add bell peppers and saute for about five to seven minutes. Add paneer and cook on a low flame till the paneer takes in the spices. Garnish with chopped corriander leaves.










Lime n lemony rice for a lazy afternoon!

There comes a time when you simply don't feel like entering the kitchen. One quick-fix and delicious recipe for all the rice eaters, is lemon rice. If you cook Indian food then I am sure you must have cooked this or heard about this recipe from somewhere. I love lemon rice for its simplicity and of course the minimum time it takes to cook this up! If you have a blog about Indian food then lemon rice is an absolute must. The only effort required in this recipe is the rice, rest is easy....


Alternatively, if you have left over cooked (plain) rice, then this recipe is all the more comfortable to make. I had left-over cooked basmati rice from previous night and this is what I did with it. 


In a wok, I added a bit of oil and allowed it to heat. Tossed in some mustard seeds, cumin seeds, broken pieces of dried red chilli and split chickpeas without seedcoat (also called Bengal gram). As the mustard seeds started sputtering, I added some ground nuts, cashew nuts (optional) and fried them a bit. As the nuts started turning golden brown, added turmeric powder (1/2 tsp) and garam masala powder (1/2 tsp). Original recipe does not call for garam masala. I add the garam masala to get that extra flavor (it is completely optional). Cooked on a low flame for a second. Tossed the cooked rice to this mixture and mixed well till the rice turned yellow and blended with spices. Added salt, 1 and 1/2 tsp lemon juice and chopped curry leaves to make this dish sumptuous! Took flat ten minutes to get this on table (took more than half an hour to put up this blog though…phew) - Enjoy :)















Thursday, August 26, 2010

Fridge clean-up!

So, here I am, left with a stack of bread (white bread) with no one in mood for any kind of sandwich. I hate wastage of any kind- especially food :( - I put on my thinking hat and whip up something really flavorful which just vanished within seconds. Check out!


Ingredients-

  • 6-7 bread slices
  • 1/2 cup bell peppers (red and yellow)
  • green peas (1/4 cup)
  • chopped corriander leaves
  • curry leaves (5-6 leaves-chopped)
  • 2 green chillies ( chopped)
  • one medium sized onion (sliced)
  • 1/4 cup grated coconut
  • groundnuts
  • salt (according to taste)
  • paprika powder- 1/2 tsp
  • turmeric powder- 1/4 tsp
  • garam masala/curry masala powder-1/2 tsp
  • cumin seeds

Preparation-
Cut the bread slices into small squares or shred them into tiny pieces and keep aside. In a wok, add butter or cooking oil and allow it to heat. Add the cumin seeds and wait for it to sputter. Saute onions, chillies, groundnuts, bell peppers and peas. Throw in the spices- paprika powder, turmeric powder, garam masala powder/curry masala powder with salt. Stir fry for 3-4 minutes before adding the bread pieces. Add the grated coconut and curry leaves. Allow the bread pieces to take in the flavor and turn golden brown. I will leave the wok partially covered and put the gas on a low flame to ensure that the bread turns golden brown with the flavor. Of course, my signature to any dish is the chopped corriander leaves. Just finished eating and all I can say is BURP :)


Friday, August 20, 2010

Nutty, lemony fidelini!

Vermicelli or fidelini is a kind of pasta that is thinner than spaghetti and looks like little worms :)
You can be super creative with fidelini and whip up something fast and tasty. This is my creative version of fidelini - of course with an Indian touch.




Ingredients-

  • 2 cups fidelini/vermicelli
  • 1 cup chopped red and green bell peppers
  • 1/2 cup canned sweet corn
  • 1 onion sliced
  • 1/2 cup green peas
  • peanuts
  • crushed black pepper (1/2 tsp)
  • cashew nuts
  • lime juice (1&1/2 tsp)
  • chopped corriander leaves
  • turmeric powder
  • mustard seeds
  • chopped chilli pieces (1 big red chilli)
  • garam masala (3/4 tsp)
  • salt (according to taste)
  • cooking oil


Preparation- Boil fidelini till they are soft. Rinse it in cold water to remove any starch. Make sure that the noodles don't stick to each other. In a wok, pour around three tablespoons of cooking oil. As it gets hot, toss in the mustard seeds and allow them to sputter. Add cashew nuts, ground nuts and fry them till golden brown. Put in the onions and fry them till they are translucent. Add green chillies, bell peppers, peas, corn and fry them till they are crispier. Toss in the turmeric powder, crushed pepper, garam masala and salt. As the vegetables take in the spice add the fidelini and cook them all together. Before serving add lemon juice and chopped corriander leaves- Enjoy!








Wednesday, August 18, 2010

Tofu stir fry- Indian style!

When you come back from office, all you want to do is kick back your shoes- fling your purse and hit the couch with a big "plop" sound! I always believe in quick fix dinners. Something that can be cooked faster, easier and takes minimal effort. Well, this stir fry can be done easily- provided you are fast at chopping vegetables. Here we go with tofu stir fry- Stuff them in tortilla for a quick wrap.


Ingredients-

  • Tofu (1 block)- tofu should be firm and not crumple
  • 1 big cup paprika (bell peppers- red and green)- cut them length wise
  • Spring onion leaves- chopped (1/2 cup)
  • 1 tomato (chopped)
  • 2 small onions (sliced)
  • 1 spoon grated ginger
  • 2 big cloves garlic (crushed and chopped to pieces)
  • cumin seeds (1/2 tsp)
  • 1/2 tsp paprika powder
  • 1/2 tsp garam masala
  • 1/2 tsp curry masala powder (optional)
  • salt (according to taste)
  • chopped green chillies (2 small chillies)
  • 1 spoon butter
Preparation-

The difficult part is chopping the vegetables and getting them ready- once done, it takes minimal effort to put them all in a wok and fry them till all the spices blend. Let's start with the stir fry- As mentioned above, the tofu has to be firm. Cut them in cubes- Cut, chop and slice all the vegetables. In a wok, pour oil and allow it to heat. Once hot, add cumin seeds and chopped green chillies. As the cumin starts sputtering, toss in the onions and allow them to fry till golden brown. Add ginger, garlic and tomato. Keep stirring till onions blend well with tomatoes. As it starts getting mushy, throw in the paprika and tofu. Stir for one minute before adding the spices- paprika powder, garam masala, curry masala powder and salt. Toss in the chopped spring onion leaves. Add one spoon of butter and allow the tofu and vegetables to absorb the spices! Leave it on a low flame for 10 minutes and ensure that tofu has absorbed the spices- Finishing touch will be chopped corriander leaves.




Enjoyyyyy!!

Tuesday, August 17, 2010

Stuffed cauliflower roti (Gobi parantha)

I love cauliflower and enjoy eating it in any form and shape. The usual of course, would be a stir fry with other vegetables or mixing with rice. You could try something different and stuff them in a roti... This one is inspired from the road side food stall I used to enjoy eating in Delhi.  Tastes swell with hot chilli sauce!

Ingredients- (for stuffing)

  1. 1 small cauliflower
  2. 1 tsp grated ginger
  3. 1 tsp garam masala
  4. 1/2 tsp paprika powder
  5. salt (according to taste)
  6. oil to mix the stuffing
Ingredients (for base/roti)
  1. wheat flour (3 cups)
  2. salt (3/4 tsp)
Preparation- In a bowl, mix wheat flour, water & salt.  Knead it to a smooth dough and set it aside. For the filling, grate the cauliflower and mix it with the above mentioned spices. Add oil to mix the suffing well with spices. For making paranthas, take a small ball of dough and flatten it with a rolling pin (using a  bit of flour so that it doesn't stick to the surface)- Take around two spoons of the filling and place it in middle of the flattened dough. Fold the sides with the filling in middle so that it appears as a small pouch.  Flatten this pouch with a bit of flour to a round shape-
          
    
 



In a pan, fry the paranthas till golden brown on both sides- Serve it hot with chilli sauce!  



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