I love using up leftovers. These days we don't have as many leftovers as I am learning to cook just what we need. But every now and then, we do end up with stuff. In more ways than one, it makes my life easier when I have something. But at times, I tend to think up more than one dish with the leftovers and can't decide. So, my maid gets to take extra stuff home on those days. I'd much rather someone eat the stuff than waste it.
On several occasions, we are left with rotis. I try and make something nice so the rotis aren't boring. Kothu Roti and Egg Paratha are some of the things I've tried. I tried Amma's cauliflower and cheese paratha recipe with used up rotis (she makes them fresh). Since the cheese melts, the rotis stick together. This one's a keeper.
1/4 cup Cauliflower, grated
1/4 cup Cheese, grated
1 tsp Coriander leaves, finely chopped
1/2 tsp Chilli Paste
1/2 tsp Ginger Paste
Salt to Taste
Oil for frying
Heat a griddle (tawa) and grease it lightly.
Mix the cauliflower, cheese, coriander, chilli paste, ginger paste and salt and keep aside.
Place a roti on the griddle and spread some of the cauliflower cheese mixture on to it. Spread the mixture evenly over the roti. Cover this with another roti and cook for a couple of minutes. Turn it over and cook on the other side for a couple of minutes. Use a little oil for frying. Take it off the griddle and cut into quarters. Serve hot with tomato ketchup.
Off these parathas go to Mansi who is hosting this month's WBB, my dear friend Nandita’s initiative. This month's theme is "Balnced Breakfasts" and she urges us to include Fruits or Vegetables, Grains, Dairy or Protein. I have used all four four food groups in this dish. The rotis are made from wheat flour and soya flour. The stuffing has cauliflower and cheese. I couldn't have gotten a better dish.