Description
Parantha "Paratha" with cauliflower Indian flatbreads that are prepared in different ways and with different fillings. As long as my cauliflower didn't know where to go, I offered her the option)
Ingredients
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Flour
1 cup
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Water
-
Salt
-
Cauliflower
1 plug
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Butter
3 Tbsp
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Carnation
1 tsp
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Peppers red hot chilli
0.333 tsp
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Black pepper
0.333 tsp
Cooking
The main role in this dish reserved cauliflower. I make this dish not for the first time, so I talk with amendments.
Cabbage to wash, disassembled into small florets, cover with water + cloves, pepper mix and a pinch of salt, saute until tender.
Drain the remainder of water, to get the cloves, add 1 tsp of butter and fry until Golden brown.
Grind in any convenient way for You, in a smoothie, and I added the dill (you can without).
Flour + water + salt + black pepper - knead the dough, the water how much.
The batter should be elastic. Give him some rest. The dough is made in parallel with the processing of cabbage.
Divide the dough into equal parts and roll from them balls, with a diameter of about 2-3 cm bigger the balloon, the greater the pellet.
Each ball roll the cake, one cake spread the cabbage, not thick, and distribute.
The second cake to grease melted butter.
We got two parts of the future parade. To fold one on another, oiled inside cover the tortilla with cabbage.
Firmly to seal the edges and roll out with a rolling pin.
Some recipes recommend that you re-roll into a ball and then roll it out, I tried in different ways - on the palate are not particularly affected. Immediately roll in any case easier))) to Fry.
Fry in two ways - on a greased pan and dry. If you fry on a dry pan, then on top you want each cake to grease with a butter. If fry in lightly oiled pan - outdoor processing is not needed. I have tried and so and so - and still tasty))) Bon appetit!!!
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