Potato/Cauliflower Paratta

This recipe is from one of my best friends and it came out very yummy!

Ingredients

For the dough
Wheat Flour (Atta) - 2.5 cups
Salt (Uppu) - 3/4 teaspoon (add to taste)
Oil (Ennai)- 2-3 teaspoons
Warm Water (thanni) - 3/4 cup ( add as required)

For the stuffing
Potato (urulai kizhangu)- 2 whole potatoes quartered
Cauliflower - 2 cups medium chopped
Garam Masala (masala podi)- less than 1/4 teaspoon
Red Chili powder (kaara podi)- less than 1/4 teaspoon
Turmeric powder ( manjal podi ) - 1/2 teaspoon
Green chillies (optional) (pachai milagai) - 2-3 chopped to small pieces
Cilantro (kothammali) - 7-8 leaves
Salt (uppu)- 1/2 teaspoon ( add as required)

Preparation of Dough:
Start preparing the dough 1.5-2 hours before you want to make the Parattas.
Take the flour in a mixing bowl. Add salt, oil and mix it with your hands.
Now slowly add warm water and start mixing the dough. Knead the dough well to form a soft big dough ball. To get the dough in good consistency, requires good bit amount of kneading (at least for 7-10 minutes). Tip to keep the dough moist and soft: Once the dough is in the required consistency, get a wet cloth and wrap the dough in it and keep aside for 1.5-2 hours.

Preparation of the stuffing:
Boil and cook the potatoes and cauliflower in separate containers. Add sprinkle of turmeric powder to each while cooking. Once the vegetables are cooked, let it cool down. Drain all the water and mash the potatoes and the cauliflower together. Add salt, garam masala, red chili powder, cilantro and mix well. Add green chillies optionally and mix well.



Preparation of the Paratta/ Stuffed Chapathis
When you are ready to make the Parattas, take the dough and knead it again for 3-4 minutes.
Now pinch of a piece of the dough and make it into a ball by rolling between your palms. Use a rolling pin to roll out the dough to form a 6-7 inch circle. Now place the stuffing (about 2-3 teaspoons) in the middle of the rolled out dough. Fold the dough covering the stuffing and roll it out again. Dip the stuffed dough in a bit of wheat flour if it's sticky and tough to roll out.
Or roll out two dough balls, place the stuffing and spread it out on one of the circles, place the other circle on top to cover and seal the ends.



Cook the Paratta on a flat griddle. Serve with "Indian Pickle" or "Raitha".




Servings: 8-10 Parattas