Masalaydhar Gopi (Cauliflower), Carrot and Onion Stuffed Parantas

Paranta Masala:

This is a Masala from the region of Punjab (North India) and the recipe for this masala is from a famous Chef from Punjab.

Recipe:

3 tblsps of Coriander seeds

1 tblsp of Cumin Seeds

1 tsp of Black Pepper

1 tblsp of Pomegranate (Dry ones)

1/4 tsp of Hing (Asafoetida)

2 tsp Black salt

1 tsp plain salt

1 and half tsp of Amchur Powder (Dry Mango powder)

1 tsp of Ajwain ( Carom seeds)

1 tsp and half Chilli flakes (you can use 2/3 dry red chillies)

Now dry roast all these ingredients on a very slow flame, for about 5-6 mins. constantly stirring it.

Switch off the flame and let it cool completely before you grind everything coarsely (remember not to run the mixer/ grinder too much, for it is very important that the mixture is coarse, for only then you would get the crunch in the parantas.

Now store this Masala in an airtight container and use it as and when required for making Parantas.

You can sprinkle a few tblsps in the flour while making plain Parantas, and make it into a crunchy Masala paranta, or you can add to any kind of stuffing which you make for the paranta, like Potato and Peas stuffed ones, or Radish and Onion ones, or like I have made Cauliflower, Onion, and Carrot stuffed Parantas.

So, now that we have the Masala ready let us go to the recipe for Cauliflower, Onion and Carrot Parantas.

Recipe for the stuffing:

1 medium size Cauliflower grated in a mixer/ grinder. Take it out and keep it aside

1 small size carrot grated in a hand grater. Keep it aside

2 green chillies,a small piece of Ginger and a small bunch of fresh coriander leaves.

Grind everything in the mixer and keep it aside. Do not add water to anything at all.

1 small onion finely chopped . Keep it also aside.

Now, since the Cauliflower would ooze out some water, instead of squeezing the water, which is a bit messy, I prefer to keep in the microwave on high for a few mins. (till the cauliflower has no water in it)

Once it is ready, add the grated carrots and the chopped onions and the ginger chilly and fresh coriander paste to the Cauliflower, and mix everything well.

Next add about 4 tsps of the Paranta Masala, mix it with the stuffing, taste for the salt, if needed add some salt (but don't add it if you are not going to make parantas immediately, add salt just before you start making parantas) In fact add the masala only just before you start making the Parantas.

Now for the dough, take 4 cups of whole wheat flour add a pinch of salt, and adding water little at a time knead it into a soft non- sticky dough. Cover it with a damp cloth and keep it aside till you are ready to make the parantas.

Now make two small lemon size balls from the dough and roll them out with a rolling pin, each separately, dusting with some dry flour, into about 3 inch circles.
On one circle place about 2-3 tsps of the stuffing and spread it all over the circle.
Next take the other circle and close it by pressing all the sides completely, so that the stuffing is sealed properly,
Now dust a little flour and roll it gently in to a 5-6 inch circle
Heat a girdle and place the stuffed paranta, and cook till the lower portion is slightly cooked .
Now flip it to the other side .
Apply very little oil on each side and let them cook till some brown spots starts appearing on both the sides, keeping the flame always low. (omit the oil and just dry roast it on both sides). Do not be in a hurry to cook them b keeping the flame on high.
They would come out crunchy on the outside and soft and cooked in the inside, only when cooked on a low flame
Take it out and lay it on a paper napkin.

Now make the other parantas in the same way, and serve them with yogurt, some chilly pickle or any other Indian pickle, and some fresh salad
My Parantas are not shiny as I have used very little oil, for in this way, it is more healthy and at the same time very tasty too.

Enjoy the delicious Masala, and also the Parantas made with  it!