Cauliflower Paratha

Cooks in : 20 min Serves: 2 people

Parathas are an excellent breakfast dish. Stuffed parathas are rich with nutrients and when millets are used along with wheat flour for making parathas, it becomes all the more healthy. I used jowar  flour for this recipe.

Ingredients:

For Dough:

  • 1/2 Cup Whole Wheat Flour
  • 1/2 Cup Jowar Flour
  • 1/2 Tsp Salt
  • 1 Tsp oil
  • Water as required

For Stuffing:

  • 1 Cup Grated Cauliflower
  • 1/2 Tsp Salt
  • 1/2 Tsp Chilli Powder
  • 1/2 Tsp Dry Mango Powder (Amchoor Powder)
  • 1/2 Tsp Carom Seeds/Ajwain/Omam
  • 1/4 Tsp Turmeric Powder
  • 2 Tbsp Chopped Coriander Leaves

Directions:

  1. Make a soft dough with the ingredients mentioned under the heading “For Dough”. Keep covered for 20 minutes. Divide them into big lemon size balls.
  2. Saute the grated cauliflower on medium heat in a dry pan for a few minutes to remove the moisture. Switch off.
  3. Add all the ingredients mentioned under the heading “For Stuffing”. Mix well.
  4. Roll a ball into a small roti . Apply oil and place 2 tbsp of cauliflower mix. Gather the sides and close. Make sure the stuffing doesn’t come out.
  5. Now roll it again and make a  roti of 1/2 inch thickness.
  6. Place the paratha on a tawa on medium heat and cook with oil. Flip and cook the other side. Cook both the sides till crisp.
  7. Make other parathas in the same way.
  8. Serve with pickle and curd.

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