Cauliflower/Broccoli Paratha

This post is inspired by all those who hate Broccoli or cauliflower. And also sometimes, when you feel bored to eat the same curries or steamed veggies this is a great idea to incorporate into your rotis. That's right! Stuffed rotis. They are called Parathas. Parathas or paranthas are available in different varieties such as cauliflower, broccoli, potatoes, peas, and for meat lovers, there is ground meat or kheema parathas. But I will stick to the veggie version. Mommies, this is one way of sneaking in veggies in your child's meal. well, first things first.. Lets find out how we can make this one.

Ingredients for the stuffing:

1 small cauliflower or about 1 1/2 cups of chopped cauliflower florets
2 green chillies - finely chopped (can be omitted for a non spicy version)
1/4 tsp turmeric powder
1 inch piece fresh ginger
1 tablespoon chopped fresh coriander leaves
1/2 tsp chilli powder (can be omitted if making it non spicy)
1/2 tsp roasted cumin powder
1 tsp coriander seeds
1/2 tsp peppercorns
1 tsp dried pomogranate seeds ( optional)
1 tsp oil and oil or ghee to fry
Salt to taste

Ingredients for making rotis:

2 cups whole wheat flour and some more for dusting
salt to taste
1 tablespoon oil
1/2 tsp carom seeds (optional)

Method:
1. Mix the whole wheat flour along with salt, oil and carom seeds and knead it well to form a soft dough. Cover with a lid and allow it to rest.
2. In a chopper or food processor, chop the cauliflower,ginger and green chillies very fine.
3. Dry roast coriander seeds, peppercorns and the pomogranate seeds (if using) until fragrant and peppercorns pop. Coarse grind this in a spice grinder and set aside to cool. Alternatively use a mortar and pestle and pound to a coarse powder.
4. Heat 1 tsp oil in a frying pan and add tha cauliflower, ginger and chillies that were chopped. Fry over medium heat until this mixture is soft, about 2 minutes. (Remember this should not be browned; but just sweating the vegetables which will help in the stuffing process)
5. Now add salt, the chilli powder, roasted cumin powder and the coarsely ground mixture (step 3) and fry for about 1 minute until well combined.Set aside to cool completely
6. After this is cool, add the chopped fresh coriander leaves and mix well.

How to proceed:
1. Divide the roti flour into large lemon sized balls.
2. Roll each ball into a small circle, dusting with extra flour if necessary.
3. Fill in about a tablespoon or more of the stuffing and seal the edges carefully.
4. Flatten it and roll it again carefully taking care that the stuffing does not ooze out of the roti. Repeat the same with other ones as well.
5. Cook this on a griddle with oil or ghee (clarified butter) on both sides until light brown spots appear.
6. Serve hot with thick plain yogurt and pickle.

Variations: Same method applies if using broccoli or Diakon radish
2. For potato, peas stuffing, boil and mash the potato or peas, and proceed. Omit step # 4 under "Method". Add all the dry spices and proceed as stated above..