Rough Around the Edges Kopi’r Porotha

My constant cravings make me forget I am a Bengali who cannot make perfect rotis or parathas. But a little aspiration never hurt anyone.

But thank you Miss Cauliflower for being the Miss Congeniality of this recipe, and letting me make almost-perfect parathas with you!

Unlike the traditional Gobhi ka Paratha, my parathas have everything thrown in raw and kneaded with the flour. But these parathas have to be made instantly as the salt will start the moisture release in the dough and will make it soggy. Which from my experience will make it impossible for even an expert to handle the dough.

Ingredients for Kopi’r Porotha (Bengali for Gobhi ka Paratha) are:

2 + half cups atta/ wheat flour
1 cup grated cauliflower
1 inch knob of ginger grated
5-6 green chilies, very finely chopped
Handful of coriander leaves, very finely chopped
1 teaspoon cumin seeds
Half teaspoon ajwain/ carom seeds
Half teaspoon red chili powder
Salt
Canola oil

In a large bowl, mix together cauliflower, ginger, chilies, coriander, cumin and ajwain seeds, red chili, two cups flour and salt. Drizzle about a tablespoon of oil and knead well, adding water little by little.

Make golf ball-size portions of the dough. With a rolling pin, roll out parathas/flat breads. You will need to dust your dough with dry flour while you are rolling out the parathas.

Heat a tava/skillet and roast the paratha for a couple of minutes on each side. Spread a little oil on each side and toast till the paratha gets browned at the edges.

Though a little rough around the edges, these parathas are bursting with natural flavors. I especially like the taste of ginger, green chilies and ajwain in it, which makes it very earthy, very rustic.

I like my Kopi’r Porotha with a little sweet, mango pickle/chutney and a hot cup of chai.

But the possibilities of eating this paratha with the condiment of your choice is endless…just like its flavors!