Breads and Papadums Recipes - Paratha Stuffed with Cauliflower

Ingredients

• 450g/1 lb cauliflower, finely chopped

• 2 onions, finely chopped

• 2 green chilies, finely chopped

• 15ml/1 tbsp pomegranate seeds, crushed

• 1cm/1/2 in ginger root, grated

• 15ml/1 tbsp chopped fresh coriander (cilantro)

• 2.5ml/1/2 tsp garam masala

• 450g/1 lb whole-wheat flour

• 30ml/2 tbsp ghee

• pinch of salt

• 300ml/1/2 pt water

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Method:

1. Soak the cauliflower in salted water for 30 minutes. Strain and squeeze out any liquid. Mix the cauliflower with the onions, chilies, pomegranate seeds, ginger, coriander and garam masala.

2. Mix the flour, ghee, salt and enough water to make a stiff dough. Knead well, cover with a damp cloth and leave to stand for 10 minutes.

3. Divide the dough into 6 equal portions and roll out each one into a thick round. Spread with a little ghee. Spoon the filling into the centre of each one and fold over.

4. Roll into balls, then roll out as thinly as possible. Brush with a little ghee and fry on both sides until lightly browned. Serve hot.