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.
Second paratha is mine. I always like a little bit burntness, be it on my rotis or parathas. 😋😋
What are your standard paratha accompaniments? For me, it's full fat yogurt, Amish butter, mango pickle sauce, and of course, Maggi Hot & Sweet Tomato Chilli sauce (It's different!)
In case you've never made stuffed paratha before, you want your dough to be as loose and hydrated as possible.
• • •
Missing some Tweet in this thread? You can try to
force a refresh
