Indian Cuisine Cauliflower Paratha By Bay Leaf Denver

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Eating well I think it’s better now than ever, so if I turn around again slowly and let the rain come out the window, I know that no one is doing anything during the day today is better than Indian cuisine “Parathas “. I think if you don’t like butter full of Indian pastries! It is reminiscent of the children’s winter rain and the smell of my mother’s kitchen hallway. My mother had a law for them to do this; we should eat “salt of salt”. I agree with him; the finished parathas are crunchy and sour melted butter, then fill it with a spicy wet filling. Just look through the pan. A broken piece of parade with yogurt on the side; with piles of pike, tops or even chutney looks like really special rains or even winters.

Indian unleavened bread is baked in Indian homes and is generally eaten for breakfast except at other times. There are a variety of Paratha’s diets, including a variety of possible diets. My favorites are spicy and spicy and the breadcrumbs / Indian cheese. I do them all the time. Many vegetables can be added. Fill a layer of flatbread and bake with butter. The aroma of cauliflower is delicious! For the delicious taste added to Paratha, I used dried pomegranate in my recipe. Only delete it if you can.

How To Make:

  1. Put flour and salt in a bowl. Add 2 tablespoons of butter or butter and plenty of water to make a soft dough. Stir well for 5-7 minutes until smooth. Wrap in foil or cover with a damp cloth and grease the dough while preparing the contents.
  2. To make decorations, cut the potassium flowers into large inflorescences and file with a coarse file in a large bowl. It can also be ground with a blender / blender if needed.
  3. Heat the oil in a rich sauce. Add asafetida and cook for 2-3 seconds. Then add Carambola seeds, grated ginger and chopped pepper. Cook over medium heat for another minute and add all the spices except grated cauliflower and dried pomegranate powder. Season if necessary. Mix well, simmer, cover for 12-15 minutes and stir until cauliflower is half cooked. Add pomegranate powder and fresh cilantro and cook for a few more minutes. Extinguish the heat and let the mixture cool before making the palate.
  4. Then distribute the dough evenly. Flatten the dough ball and pour lightly on the floor with a 6 cm disc. Add a potassium flower filling to the plate and join the edges to make it well compact and smooth.
  5. Preheat a flat pan or pan. The wrapped dough is soaked in flour and wrap approx. To 9 cm. Add the flour from the wire and place in a hot bowl. Cook for about 15 seconds until brown spots appear underneath. Grease the top of the paratha with a little melted butter on the back of the spoon. Then flip the other half, cook and add butter. Bake until there are brown spots on the bottom. Heat with yogurt and pickles.

You can visit our restaurant to eat delicious Indian Cuisine at Colorado and Denver. Checkout our Bay Leaf Indian menu here. 

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