the dough for this bread is one used for standard indian bread. is made from atta flour, a finely ground durum variety. the brand i use is called golden temple and is made here in canada, one of the world's wheat producing capitals by the fort garry milling company.
for those unfamiliar with it, it is not the same as whole wheat flour as there are no flecks of bran in the flour. if you do not have this, you can make an approximation with equal amounts of whole wheat and regular AP flour. this does work. as you can see, it is not as dark as a whole wheat flour. atta flour also has a soft and silky feeling to it.
as i was trying out different recipes lately, i ended up using a different version for the cauliflower stuffing than i usually do. this one from madhur jaffrey's book — world vegetarian. while it was fine, i prefer the version i usually use which i will add as option *2.
the following is jaffrey's recipe.
cauliflower stuffed paratha
gobi ka paratha
2 c chapati flour [or 1/2 whole wheat & 1/2 AP]
1/2 tsp salt
1 tbsp oil
1 c warm water
method for dough:
place flour and salt into a bowl and mix together. add the oil and with your hands rub this into the flour. rub your hands as though you were washing the flour. do not skip this step as this is the proper way to make sure all the flour has its share of oil. this further helps for a successful final product.
2 tsp finely chopped ginger
1/2 to 1 hot green chili, finely chopped
2 c raw grated califlower
4 tbsp chopped coriander
1/2 tsp salt
1/8 tsp cayenne pepper
1/8 tsp black pepper
i added cumin & coriander also
method for filling:
grate cauliflower coarsely to get 2 cups or 6 oz. put this in a bowl and measure out the rest of the needed ingredients.
heat oil and add ginger, stir and add the all the spices, except the cilantro.
separate the dough and the filling into 5 portions.
take one of the balls of dough and roll it out to a 5 inch diameter on a floured board.
heat your fry pan over medium heat; cast iron is best. you do not need to oil it. dust the board and the top of the paratha with a little flour and then roll out the paratha until it is approximately 7 inches, pleated side down.
they can be refrigerated and reheated later in an oven or microwave. obviously, they are best when freshly made.
the following is the stuffing i like better than the one used above. it does make more than called for however you won't regret making it or eating the rest.
1 med cauliflower
3 tbsp oil
1 1/2 tsp ground cumin
1 tbsp ground coriander
1/2 tsp turmeric
1 tbsp minced ginger
1/4 tsp chili powder
1 tsp salt
4 oz water
1 tsp amchoor or 1 tbsp lemon juice [optional]
clean and cut the cauliflower into very small florets. make sure it is drained and dry when you fry it. put it on a clean teatowel to dry if you like for 30 minutes.
heat oil on high heat and add the dry cauliflower. stirfry for one minute and then add the cumin coriander, turmeric, chili powder, amchoor, salt and ginger. if using lemon juice, add it at the end of the recipe when it finishes cooking.
saute this for about 3 minutes, turning to make sure the cauliflower is coated. add the water and cover the pan. reduce the heat to low and let cook for about 10 minutes. uncover the pan, turn up the heat to medium and stirfry again until the moisture evaporates.
*use about 2 c of this mixture to fill the parathas and eat the rest.