This is one of those recipes that are sitting in draft getting cured over time, no seriously if cheese can taste better when cured why not a recipe. I know, I know, I get it. Jokes apart, I am working hard to get some unfinished business done before I go on overseas vacation, I want my plate clean and yours full, smile.
Here, paying my dues to white flowery, often neglected vegetable. The only motivation is knowing its very healthy and well if it can be made delicious too than that’s all it matters in the end.
Yes, I admit. I don’t really like cauliflower as subji nor any member of my family does. It could be that I may have not found right recipe that works for us with only exception in Pav(Bread)Bhaji(Mixed vegetables curry), an Indian staple street food. PavBhaji is, well kind of healthy (Yes, it is) since it’s made with veggies and there is nothing about it not to like specially when it’s slathered with butter and spices and sprinkled with fresh cilantro, lime juice and finely chopped onion. Yum…. Like you my mouth is watering just writing about it.
So well going back to cauliflower, I seriously needed to find a way to include this poor thing in to our menu and in fact wanted to make sure it’s welcomed well by everyone. Subji-roti is very plain and nothing innovative about it. Sautéed cauliflower like broccoli..hummm..may be. I know what are you thinking broccoli??? Yes, agree it’s another unfortunate veggie that no one likes in the family except me, with conditions applied. Provided its sautéed in good olive oil with garlic and crushed red pepper, Sprinkled with some sea salt and drizzled with lots of lemon juice. Now that’s what I mean to do with cauliflower? not really. Now how about cauliflower manchurian? That’s not going to cut it either when I have 2 young kids to please. So the answer came down to making it in to somehow PavBhaji like stuffing. The dish everyone already loves and that hit the spot. It taste as good as the other but very quick to make and lighter too.
Here our new favorite way of enjoying stuffed paratha now with cauliflower. This got good attention from Potatopia and Potatogoodness @pan2pen on Instagram with big C being still in shadow, slowly but surely making its way in to our weekly menu.
Potato Cauliflower Paratha
Stuffed Pav-Bhaji Paratha/flat bread using fresh veggies and spices
Prep | Cook | Total Time
15min 15min 30min
Recipe type: Breakfast, Lunchbox, Weeknight dinner
Yield: 12-14 paratha
A Food processor or chopper will be very handy tool for the prep.
2 cup fresh grated cauliflower
2 medium size boiled and mashed potatoes
1 small white onion finally chopped
1/2 tsp minced garlic about 2 cloves
1/2 tsp grated ginger
2 tbsp finely chopped green pepper
1 grated carrot
1/4 cup finely chopped cilantro
Pinch of asafetida
1/2 tsp turmeric
1 tsp red chili powder
1 tsp Pav Bhaji masala or garam masala (can be found at any local Indian/South Asian store)
1 1/2 tsp salt
2 tsp dry mango powder (In lieu of lime as it makes stuffing soggy)
2 tbsp Oil to sauté stuffing and more for frying paratha
*You can also add fresh green peas if you want, Family don’t love their peas in their paratha….so I kept them out)
2 cup whole wheat flour
2 tbsp canola oil
1/2 tsp salt
1 cup+1 tbsp water (That 1 tbsp water will make a huge difference, trust me)
Prepare dough for paratha and keep it aside. I put everything in the kitchen-aid stand mixer, dough hooked attached and let the mixer do his job. It takes just couple minutes for dough to come together. Don’t over mix it, or else it will make very stretchy dough and the flat-bread will come our chewy instead of soft.
Now prepare stuffing,
Heat the oil in a saute pan. Add pinch of asafetida and saute onion with ginger and garlic until onion turns clear from translucent. Add grated cauliflower , green peppers and grated carrots and let it cook through for 5-6 minutes sprinkle salt to accelerate cooking. Now add remaining ingredients including mashed boiled potato and spices. Taste salt and adjust if necessary.
once stuffing is ready, divide that in to small portions. I use standard size ice cream scope to take the guesswork out of the equation and get uniform size paratha and still manage to keep manicure intact, smile.
Heat the griddle.
Take small portion of paratha dough, sprinkle dry flour and roll large enough to host the stuffing, fold over and trim extra dough as shown in the picture above. sprinkle some dry dough and roll it again in to a flat bread.
Transfer that to griddle and let it cook couple minutes on each side, then fry it with 1 tsp of oil or you can even use ghee(clarified butter) if you prefer more richer taste. Now repeat.
Ketchup, Cilantro-mint chutney, Plain yogurt, pickles….the compliments are endless to this paratha.