Wednesday, May 27, 2009
Cauliflower parathas with tangy Mint chutney and an Award
1 Cup wheat flour kneaded into a soft dough
2 tsp coarsly ground green chilli
Few coriander leaves finely chopped
1/4 th tsp Ajwain (Carom seed) powder
1 small cauliflower finely chopped or grated
1. In a bowl mix together green chilli paste,ajwain, cauliflower and coriander leaves. (do not add any salt to this mixture) Adequate salt should be added to the dough.
2. Divide the dough into lemon sized balls. Roll out each ball into a 4 inch diameter circle. Add a spoonful of the cauliflower mixture and seal from all sides to make a ball.
Roll out the ball into a circle.
3. Flip it on a hot griddle until golden brown on both sides.
Gloss it with ghee or unsalted butter and enjoy when hot with mint chutney.
TANGY MINT CHUTNEY
2 cups mint leaves
1 cup coriander leaves
1-2 tbsp freshly grated coconut
1-2 tbsp tamarind pulp
1. Grind all the above ingredients into a fine paste in a blender. Add cold water if required.
Tastes great with paraths. Can be used to make sandwiches.
Also is a wonderful dip for pakodas and other snacks.
Thank you Akal's Saappadu from http://www.saappadu.com/ for passing on this lovely award to me.
I am sending this entry to Srilekha`s EFM June-Breakfast series.