Potato-Cauliflower Paratha

Ingredients

• 2 cups potatoes, cut into small cubes
• 2 cups cauliflower florets
  
• 
  
• 1 tsp urad dal (split black gram)
• 1/2 tsp mustard seeds
  
• 1 tsp red chilli powder
• 1 1/2 tsp coriander-cumin powder
  (dhania-jeera)
  
• Turmeric powder, a pinch
• 3-4 green chillies, finely chopped
  
• Salt to taste
• 4-5 curry leaves, chopped
• 3 tsp vegetable oil

For Paratha

• 2 1/4 cups wheat flour (chapati flour)
• Salt to taste
• 1 tsp vegetable oil
  

Preparation

1. Place the potatoes and cauliflower in a microwave-safe bowl with a little salt and water and cook in the microwave for about 6 minutes or until tender. Or boil separately.
   
   
2. For the potato-cauliflower curry, heat oil in a pan.
   
   
3. Add the urad dal and fry until they start to turn golden brown. Add the mustard seeds and fry until they start to pop; then add the green chillies, curry leaves, red chilli powder, coriander-cumin powder, turmeric powder and salt. Stir well and cover and cook for about 2 minutes.
   
   
4. Remove the lid and saute on medium-high heat until all the moisture has evaporated. Remove on a plate and let cool.
   
   
5. For the paratha dough, in a mixing bowl, mix the flour and salt, and add enough water to make a soft and smooth dough. Knead well and apply some oil. Cover the dough and set aside for 5-10 minutes.
   
   
6. Heat a tava or a flat nonstick or iron griddle on medium high. Apply some oil and wipe it off with a paper towel.
   
   
7. While the tava is heating, make 1-inch sized balls of the dough and lightly grease them with a little oil. Keep some wheat flour handy for rolling. Take a ball, and roll it with a rolling pin on a lightly floured surface into a round shape about 2.5 inches in diameter. Take another ball of dough and roll it out the same way. On one of these, place 2 tsp of the potato-cauliflower curry, spreading it evenly but leaving out the edges. Brush the edges with a little water, and place the other rolled-out roti on top. Press the edges to seal so that the curry doesn't spill out. Roll gently until you have a paratha about 5 inches in diameter (or as thin as you can), sprinkling a little flour as needed.
   
   
8. Sprinkle some water on the tava to see if it's ready. It's ready if the water evaporates right away. Place the potato-cauliflower paratha and flip it over when you see it firming up. Cook on both sides until you see brown spots. Brush a little oil on both sides and cook until nicely browned. Repeat with the remaining dough.
   
   
9. Serve the potato-cauliflower paratha plain or with lemon dal, and plain or methi yogurt, and pickles such as mango pickle, chilli pickle or lime pickle.

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