Easy And Fast Cauliflower Stuffed Paratha Recipe

Easy And Fast Cauliflower Stuffed Paratha Recipe

Cauliflower Paratha is one of the most popular South Indian dishes. Cauliflower is considered as one of the favorite delicacies in South India. Cauliflower has a unique history in that it was once considered as a status symbol. Cauliflower has been in existence since ancient times, and at present it is considered to be a versatile food item. There are several reasons for the popularity of Cauliflower Paratha in India and Sri Lanka.

History

The history of Cauliflower Paratha dates back to the Indus Valley Civilization of the Indian Subcontinent. Cauliflower has been part of the daily meal for the people of that era, which is why it was called Cauliflower Paratha. Cauliflower Paratha dishes are commonly served during morning meals by all classes of people in India and Sri Lanka. The word “paratha” is derived from a Hindi word “Pari”, which means small pieces or strips.

Cauliflower has a wide range of flavored sauces made with it. It can be eaten plain and innocent or can be seasoned with spices and herbs to make it more appetizing and tasty. Cauliflower is a favorite of all Indians and it is found in almost every Indian kitchen. The history of Cauliflower Paratha dishes is rich with spices and it is even mentioned in the oldest of Indian Books.

History of Cauliflower FlavorsCauliflower is a cauliflower that has a very sweet and flavorful flavor. In the East, especially in the Punjab region, it is made with spices and is flavored with ginger and turmeric. In England, cauliflower is first made by boiling and frying small potatoes and then grating them. It is then cooked with tomatoes, onions, garlic, spices, salt and water. Cauliflower is popular in India as well and is often made with a combination of spices and tomatoes.

Cauliflower ParathaA cauliflower paratha differs from other Indian curries in the fact that it is not layered. The ingredients are arranged in a flat disk and is cooked slowly in a pan. Traditionally, it is made with onions, tomatoes, spices, butter, salt and milk.

Cauliflower Paratha With cumin and mustard seeds is the main ingredients, a cauliflower masala is made. A little salt and pepper are also added to the masala. This preparation is then baked in an iron skillet. Sometimes the coconut milk is also added to the cauliflower mixture to make a smooth paratha. As the ingredients are heated, the flavor of the paratha develops. Sometimes this preparation is flavored with chilies too.

Cauliflower Paratha Another important difference between Indian cauliflower preparations and those in the west is the usage of seasonings. In most British cabbages, herbs such as cardamom, fennel seeds, and curry leaves are used. In the Indian versions, fresh cumin and chillies are also used. This makes a delicious spicy treat for marathons and samosas.

Cauliflower is an ingredient in a variety of Indian dishes. It has a unique flavor and is widely available in the Indian kitchen pantry. It also holds a special place in the stomachs of many people in India and across the world. When prepared correctly, cauliflower can be a welcome addition to your diet.

As the name suggests, Cauliflower Paratha is a dish made with cauliflower. The texture of the vegetable is similar to that of mashed potatoes. Traditionally, the flavor of the cheddar cheese is added in this dish. It is a creamy and cheesy flavor that is loved by all. Though it is not traditional to use cream cheese in preparing this dish, cream cheese does make the dish more delicious. This delicious recipe comes from the combination of different spices including mustard seeds, coriander seeds, and turmeric.

The key to the success of Cauliflower Paratha recipe lies in the combination of spices. The combination works well in creating a mouthwatering flavor. The recipe was discovered in Maharashtra during the late nineteenth century by R.K. Pasteur. During that time there were no oils to cure the cauliflower and the only method to cook it was to add water and boil it. The resultant cauliflower flavored water was then used to prepare paratha. The same concept has been adopted in cooking cauliflower in a conventional manner.

The flavor of the paratha prepared with cauliflower depends on the type of cauliflower used. If you are using mashed potatoes for preparing this dish, the flavor can be enhanced by using some potato balls or the edible cauliflower pieces. The flavor can also be enhanced by grating the cauliflower into small pieces before cooking. If you have roasted potatoes in the oven, you can mash them and add some butter or oil.

Another way to enhance the flavor of the cauliflower paratha is to add some dry fruits, dry mint or turmeric powder and salt. The spices will act as a marinade for the cauliflower and will give it a unique taste. When it is served, the piranha can be sliced and spread with yogurt or some other dairy-based yogurt. Sprinkle some sugar or salt over the top. Cauliflower paratha is one of the tasty and delectable delicacies that you can prepare at home.

Our recipe for cauliflower paratha

Ingredients for Cauliflower Paratha dough:

* Wheat flour (Atta) – 2 cups
* Gram flour (Besan) – 1/2 cup

Ingredients for Cauliflower Paratha stuffing:

* Grated cauliflower (Phool ghobi) – 1 cup
* Grated cabbage (Bandh ghobi) – 1 cup
* Grated ginger (Adrak)- 1/2 teaspoon
* Green chillies (Hari mirch) – 2 chopped
* Coriander leaves (Dhaniya patte) – A few chopped
* Garam masala – 1/2 teaspoon
* Cornflour – 1 tablespoon
* Salt to taste
* Oil to shallow fry

Method Cauliflower Paratha:

* Make a soft dough by mixing the wheat flour and gram flour together with water, keep aside while we prepare the stuffing.
* Add some salt to grated cauliflower (gobhi) and cabbage this will release the excess water. After some time press and remove all excess water.
* Add Green chillies, garam masala, cornflour ginger and coriander leaves , mix well.
* Divide the dough in to equal sized balls. Roll each portion of dough into 4 inch diameter and fill with the stuffing .
* Overlap ends so they do not leave an opening, dust with dry flour, and roll them with a roller (belan) to approximately six-inch diameter.
* Heat a griddle, place parantha on it and cook on moderate heat for three minutes. Turn it and pour half a tablespoon of oil or butter, spread it on parantha and shallow fry over low heat.
* Turn it and again pour some of oil or butter on other side. Cook on low heat till golden brown.
* Enjoy hot Cauliflower Parantha with yogurt, raitas or tea.

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