Cauliflower, Cumin and Spring Onion Parantha

CRISPY PARANTHA STUFFED WITH FINELY SHREDDED CAULIFLOWER, SPRING ONION AND TOASTED CUMIN IS A SUBSTANTIAL CHOICE FOR BRUNCH, LUNCH OR AS A SNACK. SERVE WITH NATURAL YOGHURT SPRINKLED WITH A PINCH OF CHAAT MASALA.

SERVES 4 | PREPARATION TIME: 1 HOUR
COOKING TIME: 3–5 MINUTES PER PARANTHA

FRESH

150g cauliflower, finely grated or blitzed in blender until fine

2 spring onions, thinly sliced

2cm piece ginger, peeled and finely grated

½ small red chilli, seeded (optional) and finely chopped

2 tablespoons finely chopped coriander

1 quantity Plain Roti dough

SPICES

1 teaspoom cumin seeds, toasted and finely crushed

1 teaspoon garam masala

¾ tablespoon fenugreek leaves

PANTRY/LARDER

flour, for dusting

1 teaspoon salt, or to taste

4 tablespoons melted ghee, butter or oil

1. Mix together the cauliflower, spring onions, ginger, chilli, cumin seeds, garam masala, fenugreek leaves and coriander.

2. Heat a heavy-based non-stick frying pan or crêpe pan over a low–medium heat. Divide the dough into 6–8 equal pieces, then roll the balls in the palm of your hands and flatten each one into a small disc. Dust the discs with flour and, using a rolling pin, roll out until each one becomes a medium-sized disc. If sticking in between, keep dusting with flour.

3. Take 1 heaped tablespoon of the cauliflower mixture and place in the middle of a disc, sprinkle over a little salt, then bring together the sides and pinch in the middle until the mixture is completely concealed. Dust with flour, flatten and continue to gently roll out until it is a large thin disc.

4. Gently lift the parantha off the surface and place onto the hot pan. Turn up the heat to medium. The parantha will soon start to puff up. After 30–60 seconds, flip over. Gently press the parantha using a palette knife and cook for 1 minute. Flip again and brush with ghee, butter or oil, then flip over again and swirl the pan around for 30 seconds. Repeat with the remaining dough discs. Serve hot.