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This bit from @krishashok's #MasalaLab got me thinking about what I consider are the best onion pakoras or generally the best onion based dish in the world. THE WORLD. And that's the "khekda" bhaji on top of Sinhagad, a gorgeous historic fort near Pune. Last time, I explored why. 
Khekda is Marathi for crab. The bhaji are so named, not because they have crab, but because they resemble crabs in appearance. Somehow even though onion bhaji in Pune city are similar, they never taste as good as at one of the dozens of food huts on Sinhagad.
So last time I visited the fort, as friends sat down to eat, I went into the "kitchen" (a simple earthen hut) and chatted with the woman and her son who ran the shack to find out more. The answer. Zero water. Zero. Yup, not a single drop of water.
Remaining cauliflower is too little to use in anything except Gobi Paratha. So trying @krishashok's method of just mixing atta:water 1:1 by weight and letting it autolyse. I've done autolyse for baking. Why did I never think of doing it for rotis and parathas until #MasalaLab?
Few simple kitchen innovations have given me as much satisfaction as cut-resistant Mandolin gloves. I can grate the last speck without worrying about the structural integrity my skin. 😁
Cauliflower grated and mixed with turmeric, red chilli powder, cumin powder. No salt yet.
Cauliflower grated and mixed with turmeric, red chilli powder, cumin powder. No salt yet.
Definitely easier to knead and roll than my previous paratha flours, @krishashok. Especially for cauliflower, whose texture makes it break the dough somewhere. Gobi paratha are a go. Just grate, spice simply, squeeze out water if there, add salt at the last minute in the filling.
