0: DOUGH: Prepare the whole-wheat dough in the following fashion: In a small bowl, combine the whole-wheat flour and 1/4 cup of the ghee
1: With your fingertips rub the flour and fat together until they look like flakes of coarse meal
2: Pour 1 cup of water over the mixture all at once, knead together vigorously, and gather the dough into a compact ball
3: If the dough crumbles, add up to 2 cups more water, 1/4 cup at a time, until the particles adhere
4: On a lightly floured surface, knead the dough by folding it end to end, then pressing it down and pushing it forward several times with the heel of your hand
5: Repeat for 7 or 8 minutes, until the dough is smooth and elastic
6: Again gather it into a ball
7: Place the dough in a bowl, drape a kitchen towel over the top, and let it rest at room temperature for at least 30 minutes before rolling it
8: CAULIFLOWER FILLING: Meanwhile, in a heavy 10 to 12-inch skillet, heat 2 tablespoons of ghee over high heat until a drop of water flicked into it splutters instantly
9: Stir in the ginger and garlic, then the onions
10: Lower the heat to moderate and, stirring constantly, fry the mixture for 7 or 8 minutes, until the onions are soft and golden brown
11: Watch carefully for any sign of burning and regulate the heat accordingly
12: Stir in the turmeric, red pepper, cauliflower, chili, cumin and salt
13: Reduce the heat to low, cover tightly and cook for 10 minutes, or until the cauliflower is tender but still slightly resistant to the bite
14: To make the parathas, divide the cauliflower mixture into 9 equal portions
15: Divide the dough also into 9 portions and drape a dampened kitchen towel over them to keep the dough moist
16: One at a time, on a lightly floured surface, roll a ball of dough into a round about 5 inches in diameter
17: Place a portion of the filling mixture in the center of the round and fold the edges over it, pressing them together to enclose the filling securely
18: Pat the filled paratha flat with your hands, then gently roll it again to make a round about 5 inches in diameter
19: As you shape and fill the parathas, set them aside, covered with a dampened kitchen towel to keep them from drying out
20: Heat an ungreased 10 to 12-inch skillet with a non stick finish or a well-seasoned cast-iron skillet or griddle until it is hot enough for a drop of water flicked into it to splutter instantly
21: Place one of the parathas in the pan and, moving it about constantly with your fingers or the edge of a metal spatula, cook for a minute or so
22: With a wide spatula, turn the paratha over and brush about a teaspoon of the ghee on the top
23: Cook for 2 minutes, then turn it over, spread with another teaspoon of ghee and cook for I minute
24: Turning frequently, continue to cook until the paratha is brown on both sides
25: Serve the parathas warm, as a mealtime bread
26: They are traditionally accompanied by plain yoghurt or any raita
27: TNT by Imran C
28: From "The Cooking of India" by Santha Rama Rau Posted to EAT-L Digest 09 Jan 97 From: "Imran C
29: " <imranc@ONTHENET
30: COM
31: AU> Date: Fri, 10 Jan 1997 14:36:11 +1000