Serves: 10
Total Calories: 11
In a food processor, process together the ginger, green chili peppers, cilantro, and cauliflower until minced. Transfer to a bowl and mix in the spices, but not the salt. Add the salt only to the individual paranthas as you roll them. (Mixing the salt will cause the cauliflower to release its juices and make it harder to use.) Use in basic Stuffed Griddle-Fried Breads.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Cauliflower Parantha Stuffing recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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