By Claire
Nutritional Info(100g)
- Wholemeal flour
- Sunflower oil
- Cauliflower
- Cauliflower
- Ginger
- Chilli
- Chilli
- Fresh coriander
- Garam masala
- Sea salt
- Aubergine
- Sunflower oil
- Cumin
- Garlic
- Red onion
- Chillies
- Tomatoes
- Fresh coriander
- Coriander
- Turmeric
- Salt
- Butter
Ingredients
For the cauliflower paratha dough
- 150g/5½oz plain flour (you can use chapati flour, plain flour or a mix of plain and wholemeal flour), plus extra for dusting
- 1 tsp rapeseed or sunflower oil, plus 2 tbsp extra for brushing
- 1 tsp fine sea salt
For the cauliflower paratha filling
- 90g/3¼oz grated cauliflower and 15g/½oz cauliflower leaves, finely chopped
- 1 tsp finely grated fresh root ginger
- 1 green chilli, finely chopped with seeds or 1 tsp red chilli flakes
- large handful fresh coriander, roughly chopped
- 1 tsp garam masala
- a generous pinch fine sea salt
For the curry
- 1 large aubergine (around 300g/10½oz)
- 3 tbsp rapeseed or sunflower oil
- 1 tsp cumin seeds
- 4 garlic cloves, finely chopped
- 1 medium red onion, roughly chopped
- 2 green chillies, seeds in, finely chopped
- 2 large ripe tomatoes, finely chopped
- 10g/⅓oz fresh coriander, leaves finely chopped, plus extra to garnish
- 1 tsp ground coriander
- 1 tsp ground turmeric
- salt, to taste
- knob of butter (optional)
Method
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To make the cauliflower paratha dough, sift the flour into a bowl, then add the salt and gradually pour in 80ml–100ml/2½fl oz–3½fl oz water (the amount you need will depend on the flours you are using) mixing with your hands until a dough forms. If it feels dry, add a little more water. Knead until smooth and elastic. Shape into a ball and brush or rub the top with a teaspoon of oil. Cover the bowl with a cloth and leave to rest for 15–20 minutes at room temperature.
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To make the cauliflower filling, mix the ingredients together in a bowl and set aside.
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To make the curry, cook the aubergines under a very hot grill for 10 minutes, turning regularly until blackened on all sides. (You can also do this carefully over a gas flame.) Leave until cool enough to handle, then strip off the blackened skin and discard. Mash the flesh in a large bowl and set aside.
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Heat 2 tablespoons of the oil in a large frying pan over a medium heat and add the cumin seeds. As soon as they start to sizzle, add the garlic and cook for 1 minute, stirring, then add the onion and cook for a further 4–5 minutes, stirring constantly. Once softened, stir in the chillies, chopped tomatoes and coriander and cook for 2–3 minutes more. Stir in the remaining oil, the rest of the spices, salt and the aubergine flesh and cook together over a medium heat for 4–5 minutes, stirring regularly. Keep warm until ready to serve.
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Meanwhile, divide the paratha dough into 4 balls. Dust the work surface with flour and roll the dough into 4 thin discs, each around 14cm/5½in. Spread 2 of the discs with the cauliflower filling, leaving a 15mm/⅝in border around the edge. Brush the edges with a little cold water then place the remaining discs on top. Press firmly, sprinkle with a little more flour and roll out carefully to 17–19cm/6½–7½in diameter (don't press too hard when rolling or the filling will break through the dough).
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Heat a large non-stick frying pan over a medium heat and dry fry the parathas, one at a time, for around 40–60 seconds on each side, until small blisters form on the surface of the dough. Put the first paratha on a plate while you cook the second one. Brush generously with oil on both sides and fry again until golden and starting to crisp.
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Add an extra splash of water if the curry appears too dry and stir in a knob of buter for a glossy finish. Spoon the curry into 2 bowls, scatter over some coriander and serve with the cauliflower parathas alongside.
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