Ingredients:
• For Parotta:
• Atta – 1 cup
• Oil – 2 tbsp
• Salt to taste
• For Stuffing:
• Cauliflower 250g – finely grated
• Green chillies – 3 -4 finely chopped
• Coriander leaves – a few finely chopped
• Coriander powder – 1 tsp
• Jeera powder – 1 tsp
• Red Chilli powder – 1 tsp
• Salt to taste
Method:
- Knead the atta with some water and make a slightly tough dough.
- Mix all the remaining ingredients and keep them aside.
- Take some dough and roll it out into a small parotta.
- Then place some mixture in the parotta, close it tight, and roll out the stuffed parotta fully.
- Now, heat the tawa and cook the parotta on a low fire with oil or ghee until golden brown.
Recipe courtesy of Subhashini Madhavan