Recipe courtesy of Afsari and the League of Kitchens

It takes some practice to roll these parathas into paper thin sheets, but you will be rewarded with beautiful golden flat breads that glisten with ghee. They’re stuffed with a mild, yet flavorful cauliflower filling made seasoned with whole fried cumin seeds, ginger, and fresh cilantro. These are delicious served with Afsari’s chicken curry to mop up all the sauce.

Filling:
1 tablespoon plus 2 teaspoons fine salt
1 head cauliflower, chopped into florets
2 tablespoons canola oil
3 tablespoons cumin seeds
½ cup finely chopped ginger
4 small green Indian chilies, finely chopped
3 cups packed fresh cilantro leaves and tender stems, finely chopped
1 large onion, finely chopped
1 tablespoon ground cumin (see recipe for roasted ground cumin)

Bring a large pot of water to a boil. Add 1 tablespoon of the salt and the cauliflower florets. Cook until slightly tender, about 5 minutes. Drain. Once cool enough to handle, finely chop the cauliflower florets.
 
Heat the oil in a large wok over high. Once hot, add in the cumin seeds and fry until brown and fragrant, about 2 minutes. Stir in the ginger and cook for 1 minute. Tumble in the cauliflower with the remaining 2 teaspoons salt and the green chilies. Stir so that the cauliflower is coated evenly with oil and cumin. Continue to cook until the cauliflower is fork tender, another 3 minutes. Remove from the heat and stir in the cilantro and onion. Place a colander over a large bowl. Pour the filling into the colander and let any liquid drain out until it is completely cool. Once the filling is completely cool, sprinkle with the ground cumin and toss.

 
Paratha:
2 cups all-purpose flour, plus more for rolling
1 teaspoon sugar
½ teaspoon baking powder
½ teaspoon fine salt
2 large eggs, lightly beaten
¼ cup warm water
2 tablespoons ghee, melted
3 tablespoons butter, melted

Mix the flour, sugar, baking powder, and salt in a large bowl. Dig a small well in the center and pour in the eggs. Move your hand through the mixture until it begins to come together. Add the water, 1 tablespoon at a time, until the dough forms into a ball. Brush a little ghee on the palm of your hands and knead the dough until it is smooth and pliant, about 2 minutes. Brush the dough with ghee and wrap tightly in plastic wrap. Let the dough rest for 1 hour.
 
Divide the dough into 6 equal parts. Form each portion into discs. On a floured surface roll out one disc until it is round and 6 inches in diameter. Repeat with remaining portions. Layer one sheet of dough on top of another, flouring the inside to avoid sticking. Roll out the two sheets together until they double in diameter, 12 inches, and are paper thin. Separate the layers and roll out any uneven edges. Repeat with the remaining sheets of dough.
 
Put a cup of filling in the center of one dough sheet. Spread the filling out in the center forming a 3-inch border of dough around the filling. Fold the top part of the circle down. Brush the left corner of the fold with water. Fold over the the left side of the circle. Bush the bottom corner of the fold with water. Fold up the bottom part of the circle so that it reaches over the top fold. Brush water over the right corner of the fold, and finally fold the right side over forming a sealed rectangle. Press on the pocket with the palms of your hand to reinforce the seal and push out any air. Repeat with the remaining dough and filling. (It’s common to have about 1 cup of filling left over.) Heat 1 tablespoon of the butter in a medium skillet over medium-high heat. Gently place one stuffed paratha fold side down in the pan and fry until golden brown spots appear on the bottom, about 1 minute. Flip and spoon 1 teaspoon of ghee around the paratha and continue to cook for another 2 minutes. Flip once more and press down on the paratha with the bottom of your spatula to release any air pockets. Cook for about another 1 minute and remove from the pan. Repeat with the remaining parathas.

Makes 6 servings
Prep: 1 hour, plus 1 hour resting time
Cook: 30 minutes

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