Spicy cauliflower cheese parathas with apple achaar and masala chai
Parathas are stuffed with a spiced cauliflower cheese mix and served with an apple chutney and chai.
Ingredients
For the apple achaar
- 2 Bramley cooking apples, cored and chopped into 5mm/¼in cubes
- 1 tsp salt
- 1 tsp ground turmeric
- 2 tbsp rapeseed oil
- 2 tbsp panch phoran, coarsely ground
- 3 cloves
- 1 tsp dried red chilli flakes
- 1 tbsp finely grated fresh root ginger
- 1 tbsp chopped garlic
- 3 tbsp soft brown sugar or jaggery
- 3 tbsp white wine vinegar
For the paratha dough
- 375g/13oz chapati flour, plus extra for dusting
- 3 tbsp ghee or rapeseed oil, plus extra for shaping and frying
- 300–325ml/10–11fl oz lukewarm water
For the paratha filling
- 1 tbsp ghee
- 1 red onion, finely chopped
- 2 tsp cumin seeds
- thumb-sized piece fresh root ginger, peeled and finely grated
- 1–2 green chillies, finely chopped
- 500g/1lb 2oz cauliflower, grated
- 1 tsp ajwain or carom seeds
- handful fresh coriander, chopped
- 1 lime, juice only
- ½ tsp ground turmeric
- 200g/7oz extra mature cheddar, grated
- sea salt
For the masala chai
Method
To make the apple achaar, lay a muslin over a sieve that is placed on top of a bowl. Place the chopped apples in the muslin, sprinkle with the salt and turmeric and leave for a minimum of 2 hours or overnight to draw out the moisture from the apples.
When the apples have dried out a little, heat the rapeseed oil in a frying pan and then add the panch phoran and cloves.
Once they crackle, add the chilli flakes, ginger and garlic and fry until fragrant. Scatter in the sugar and pour in the vinegar. Cook until bubbling then reduce the heat and cook for a further 6 minutes or until the vinegar has reduced and there is a rich sauce. Throw in the apples. Toss well and take off the heat immediately. Place in sterilised jars. The achaar will keep in the fridge for up to 1 week.
To make the paratha dough, put the flour in a large bowl and rub through the ghee. Knead in the water a little at a time to form a soft, pliable dough – knead well for 5 minutes until smooth. Cover with a clean damp tea towel and leave to rest while you make the filling.
To make the filling, heat the ghee in a frying pan over a low heat, add the onion and cumin seeds and fry for 10–12 minutes until caramelised.
Add the ginger and chillies and fry for 1–2 minutes until fragrant. Add the grated cauliflower and fry for a few minutes until soft.
Season with salt, sprinkle in the ajwain seeds, then stir in the coriander, lime juice and turmeric. Leave to cool. Once completely cool, stir in the grated cheese.
Divide the dough into approximately 8 balls. Dust the balls with a little extra flour and keep them covered with a damp tea towel to prevent them drying out.
Grease your palms a little with some oil. Take one ball in the palm of your hands and flatten it to form a disc about 12cm/4½in wide. Place an eighth of the cauliflower filling in the centre, bring the edges together and seal the top (similar to making a dumpling). Flatten the top with your hands and, using your fingers, flatten to form a disc that is about 18cm/7in wide. Whilst flattening the disc, try to push the filling in the centre towards the sides. Prepare the rest of the parathas in the same way.
Heat a non-stick tawa, crèpe or frying pan over a medium–high heat. Add a paratha to the pan and cook for 15–20 seconds until it is lightly speckled. Brush the top of paratha with a little ghee or oil then flip it over and cook the other side while adding more oil or ghee to the top. Once the underside is golden, turn again and cook the first side again until golden brown.
Transfer to drain on kitchen paper and repeat with the remaining parathas. Serve with yoghurt.
To make the masala chai, lightly bruise all the spices and ginger in a pestle and mortar. Pop into a teapot, along with the teabags or loose tea. Pour over the boiling water and leave to brew for a few minutes. Pour through a sieve into cups and add milk and sugar to taste.
Serve the cauliflower parathas, apple achaar and chai together.