Cauliflower Parathas

by Tarla Dalal

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These Parathas are very popular and always made in every household.

It is mostly made on a Sunday for breakfast and served with fresh curds and pickle to make a complete meal. These parathas are also great to take in dabba and eaten when hungry.

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Cauliflower Parathas recipe - How to make Cauliflower Parathas

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Preparation Time: 20 mins Cooking Time: 30 mins Total Time: 50 mins Makes 5 parathas (5 paratha )
Show me for parathas

Ingredients

For The Dough
1 1/2 cups whole wheat flour (gehun ka atta)
1 tsp oil
salt to taste

For The Cauliflower Stuffing
1 1/2 cups grated cauliflower
2 tsp oil
1/2 tsp cumin seeds (jeera)
1/2 cup finely chopped onions
1 tsp finely chopped green chillies
salt to taste
1/4 cup finely chopped coriander (dhania)

Other Ingredients
whole wheat flour (gehun ka atta) for rolling
ghee for cooking

Method

For the dough

Combine all the ingredients in a deep bowl and knead into a soft dough using enough water.

For the cauliflower stuffing

Heat the oil in a broad non-stick pan and add the cumin seeds.
When the cumin seeds crackle, add the onions and green chilies and sauté on a medium flame for 30 seconds.
Add the cauliflower and salt and sauté on a medium flame for 1 to 2 minutes.
Add 4 tbsp of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
Add the coriander and mix well. Keep aside.
Divide the cauliflower stuffing into 5 equal portions. Keep aside.

How to proceed

Divide the dough into 5 equal portions.
Roll out a portion of the dough into a 100 mm. (4") diameter circle using a little whole wheat flour for rolling.
Place one portion of the cauliflower stuffing in the centre of the circle.
Bring together all the sides in the centre and seal tightly.
Roll out again into a circle of 175 mm. (7") in diameter using whole wheat flour for rolling.
Heat a non-stick tava (griddle) and cook the paratha on a medium flame, using a little ghee, till golden brown spots appear on both the sides.
Repeat steps 2 to 6 to make 4 more parathas.
Serve hot.