Dear S and P,
You need a bit of time and patience to make this hookosu paratha. But definitely it is not difficult. If you keep the main stuffing material ready whenever you have time, and store it in the fridge, you can prepare it whenever you feel like. If you feel it is time consuming, you can distribute the procedure over different timings, if you like. You can store the ready stuffing for about a week in the normal compartment of the fridge.
After you buy cauliflower, separate the florets, soak them in luke warm salt water for about a hour to remove insects if any and then wash again with ordinary water. Drain the water and allow them to dry on a clean cloth. See that there are no water drops sticking to the florets, because it is important that the stuffing is dry or else it is difficult to roll the parathas.
Ingredients:
1 cup wheat flour
Enough water to knead
4-5 big florets (to get one cup of gratings)
3/4 teaspoon salt
1 teaspoon red chilly powder
1 teaspoon garam malala
1/2 teaspoon amchur powder
1 bunch coriander leaves cut into fine pieces
Oil to roast the parathas.
Procedure:
Knead the flour with enough water, to get a dough that is suitable for plain parathas. Grate the florets, taking care that there are no big pieces which may obstruct smooth rolling process. Add salt, chilly powder and coriander leaves and mix well.
Now, take a ball of the dough, the same size you take for plain parathas. Divide it into two balls of equal size. Knead both balls round, again of equal size. Take about 1/5 the quantity of the stuffing and spread it on one of the rolls. Cover it carefully with the other roll to fit properly and then press softly with hand. Roll it again softly taking care that the stuffing does not peep out.
Roast this on a hot tava adding about half teaspoon oil on both sides.
It is best served hot with tomato sauce, green chilly pickles and/or thick curds.
You can make about 5 parathas with this ingredient.
