Cheesy Cauliflower Paratha

Handy envelopes of whole wheat flour rotis hold a lip-smacking mixture of cauliflower and cheese, perked up with apt ingredients like green chillies and coriander. 


The highlight of the Cheesy Cauliflower Paratha however is the addition of roasted pomegranate seeds and chaat masala to the cheesy stuffing, which gives it an awesome aroma and flavour.

Ingredients

For The Dough1 cup whole wheat flour (gehun ka atta)
salt to taste

To Be Mixed Into A Cheesy Cauliflower Stuffing1/2 cup grated processed cheese
1 cup grated cauliflower
1 tbsp roasted pomegranate seeds (anardana)
2 tbsp finely chopped coriander (dhania)
1 tsp finely chopped green chillies
1 tsp chaat masala
salt to taste

Other Ingredientswhole wheat flour (gehun ka atta) for rolling
oil for cooking

Method 
For the dough

1. Combine the whole wheat flour and salt in a deep bowl and knead into a soft dough using enough water. Cover the dough with a lid and keep aside for 15 minutes.

How to proceed

1. Divide the cheesy cauliflower stuffing into 6 equal portions and keep aside.
2. Divide the dough into 6 equal portions.
3. Roll a portion of the dough into a 175 mm. (7”) diameter circle using a little whole wheat flour for rolling.
4. Place a portion of the cheesy cauliflower stuffing in the centre of the circle.
5. Fold 2 opposite corners of the circle over the filling, overlapping them slightly. Now fold the remaining 2 sides of the circle to seal the stuffing well and form an envelope.
6. Heat a non-stick tava (griddle) and cook the paratha, using a little oil, till golden brown spots appear on both the sides.
7. Repeat steps 3 to 6 to make 5 more parathas.
8. Serve immediately

Achari Baingan

This is one of the most delicious methods of cooking brinjal or Baingan. The achaaris masala is very popular in Punjabi cooking and contrary to popular belief does not use any actual achaar or pickle. It is a flavourful blend of carefully chosen spices and curds. The achaaris masala is truly representative of the variety of spices used in Punjabi cooking such as onion seeds (kalonji), mustard seeds, garam masala and dry mango powder. Here I have added the very versatile brinjal to this tongue ticking masala. However feel free to add any vegetable of you choice or even paneer to the achaaris gravy.

Ingredients

To Be Mixed Into A Marinade1 tbsp ginger-garlic (adrak-lehsun) paste
1 tsp chilli powder
1/2 tsp turmeric powder (haldi)
salt to taste
1 tsp oil

Other Ingredients2 cups brinjals (baingan / eggplant) , cut into 1" cubes
oil for deep frying
1 tsp fennel seeds (saunf)
1 tsp mustard seeds ( rai / sarson)
1 tsp fenugreek (methi) seeds
1 tsp nigella seeds (kalonji)
1/2 tsp cumin seeds (jeera)
1/2 tsp asafoetida (hing)
2 tbsp oil
1/2 cup sliced onions
1 tsp ginger-garlic (adrak-lehsun) paste
1 tsp chopped green chillies
1/2 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1/2 tsp punjabi garam masala
1/2 tsp dried mango powder (amchur)
salt to taste
3/4 cup whisked curds (dahi)
1/2 cup fresh cream

For The Garnish2 tbsp finely chopped coriander (dhania)

Method 

1. Combine the brinjals with the prepared marinade in a deep bowl and toss gently. Keep aside for 5 minutes.
2. Heat the oil in a kadhai and deep-fry the marinade brinjals in it till they are golden brown in colour from all the sides.
3. Drain on an absorbent paper and keep aside.
4. Combine the fennel seeds, mustard seeds, fenugreek seeds, onion seeds, cumin seeds and asafoetida in a small bowl and keep aside.
5. Heat the oil in a deep pan and add the above mixture.
6. When the seeds crackle, add the onions, ginger-garlic paste and green chillies and sauté on a medium flame for 2 minutes.
7. Add the turmeric powder, chilli powder, punjabi garam masala, dry mango powder and salt and sauté on a medium flame for 2 minutes.
8. Add the curds, fried brinjals and fresh cream, mix gently and cook on a slow flame for 2 to 3 minutes, while stirring continuously.
9. Serve hot garnished with coriander.