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Cauliflower Parantha Stuffing |
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Serves: 10
Print this Recipe
(Gobhi Kae Paranthae)
Category: Stuffed Griddle-Fried Flatbreads, Vegan
Makes enough for 10 to 12 breads
5 quarter-size slices peeled fresh ginger
1 to 3 fresh green chili peppers, such as serrano, stemmed
1/2 cup coarsely chopped fresh cilantro, including soft stems
1 small cauliflower (about 3/4 pound), cut into florets
1 tablespoon ground coriander
2 teaspoons ground pomegranate seeds
1/2 teaspoon ground cumin
1/2 teaspoon coarsely ground ajwain seeds
1/2 teaspoon salt, or to taste
USE IN:
Basic Stuffed Griddle-Fried Breads
In a food processor, process together the ginger, green chili peppers, cilantro, and cauliflower until minced. Transfer to a bowl and mix in the spices, but not the salt. Add the salt only to the individual paranthas as you roll them. (Mixing the salt will cause the cauliflower to release its juices and make it harder to use.) Use in basic Stuffed Griddle-Fried Breads.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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