Cauliflower Paratha Recipe – Whole Wheat Flatbread with Ajwain Seeds

Last Updated on 2 months by Neha Deshmukh

Cauliflower Paratha Recipe – Whole Wheat Flatbread with Ajwain Seeds

Introduction

There’s just something so comforting about a warm, flaky paratha, isn’t there? Especially when it’s stuffed with something delicious! This Cauliflower Paratha is a family favorite – it’s a brilliant way to sneak in some extra veggies, and the ajwain seeds give it such a lovely, warming flavor. I first made this when I was trying to find ways to get my kids to eat more vegetables, and it was an instant hit! It’s become a regular on our weekend brunch menu.

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s a fantastic way to use up leftover cauliflower, it’s packed with flavor, and it’s surprisingly easy to make. Plus, the combination of whole wheat and cauliflower makes it a relatively healthy and satisfying meal. It’s perfect for a quick weeknight dinner or a leisurely weekend brunch.

Ingredients

Here’s what you’ll need to make these delicious Cauliflower Parathas:

• 1 cup whole wheat flour (atta) – about 150g
• ½ cup water – about 120ml
• ¼ teaspoon salt
• 1 teaspoon oil
• 1 cup shredded cauliflower – about 85g
• ½ teaspoon coriander powder
• ¼ teaspoon ajwain seeds (carom seeds)
• 2 tablespoons chopped cilantro
• 1 green chili, finely chopped
• Salt to taste
• Garam masala to sprinkle
• Oil for pan frying

Ingredient Notes

Let’s talk ingredients! Whole wheat flour (atta) is the traditional choice for parathas, giving them a lovely nutty flavor and a slightly chewy texture. You can find it at most Indian grocery stores, and increasingly in well-stocked supermarkets.

Now, about those ajwain seeds! These little seeds are a powerhouse of flavor and health benefits. They’re known to aid digestion, which is especially helpful when enjoying a slightly heavier meal like paratha. Don’t skip them!

You can adjust the amount of green chili depending on your spice preference. Some people like a little kick, while others prefer a milder flavor. Feel free to experiment! And if you don’t have fresh cilantro, a tablespoon of dried cilantro will work in a pinch, though fresh is always best.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a bowl, mix together the whole wheat flour, a pinch of salt, and the teaspoon of oil. Gradually add the water, mixing as you go, until you form a smooth, pliable dough. It should be soft but not sticky.
2. Cover the dough and let it rest for 15-20 minutes. This allows the gluten to relax, making the parathas easier to roll.
3. While the dough rests, prepare the stuffing. In a separate bowl, combine the shredded cauliflower, coriander powder, ajwain seeds, chopped cilantro, and green chili. Don’t add salt or garam masala at this stage – it can draw out moisture from the cauliflower.
4. Now, divide the dough into 4 equal parts. Roll one portion into a circle, about 6-7 inches in diameter. You can lightly brush it with oil if you like, but it’s not essential.
5. Place 2-3 tablespoons of the cauliflower stuffing in the center of the circle. Sprinkle with salt and a pinch of garam masala.
6. Gather the edges of the dough and carefully seal the filling inside, forming a ball. Gently flatten the ball with your hands.
7. Roll the stuffed dough into a 7-8 inch circle, applying even pressure to maintain its shape. Be gentle!
8. Heat a tawa (griddle) or a flat frying pan over medium-high heat. Place the paratha on the hot tawa and cook for 1-2 minutes per side, flipping occasionally.
9. Drizzle a little oil around the edges and on both sides as it cooks. You’ll know it’s ready when you see golden brown spots forming.
10. Repeat with the remaining dough and stuffing. Serve hot!

Expert Tips

• Don’t over-knead the dough. A slightly softer dough will result in softer parathas.
• Make sure the tawa is hot enough before placing the paratha on it. This will help it cook evenly and develop those lovely golden brown spots.
• If the paratha starts to puff up while cooking, gently press it down with a spatula.

Variations

• Vegan Adaptation: Simply ensure the oil you use for cooking is plant-based.
• Gluten-Free Adaptation: Substitute the whole wheat flour with a gluten-free flour blend. A mix of rice flour, potato starch, and tapioca starch works well. You might need to adjust the amount of water slightly.
• Spice Level Adjustment: Reduce or omit the green chili for a milder flavor. You can also add a pinch of red chili powder for extra heat.
• Festival Adaptations: Parathas are a staple during festivals like Lohri, Makar Sankranti, and Holi. This cauliflower version is a delicious and healthy addition to your festive spread!

Serving Suggestions

These Cauliflower Parathas are delicious on their own, but they’re even better with a side of:

• Plain yogurt (dahi)
• Mint-coriander chutney
• Mango pickle
• A simple dal (lentil soup)

Storage Instructions

Leftover parathas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them on a tawa or in a microwave. They’re best enjoyed fresh, though!

FAQs

What is the best way to shred cauliflower for paratha?

You can use a box grater or a food processor to shred the cauliflower. Just make sure to squeeze out any excess moisture after shredding.

Can I make the dough ahead of time?

Yes, you can! Just prepare the dough as instructed, cover it tightly, and store it in the refrigerator for up to 24 hours. Bring it back to room temperature before rolling.

How can I prevent the paratha from becoming hard?

Don’t overcook the paratha. Cook it until it’s golden brown and slightly puffed up. Also, using a softer dough and adding a little oil while rolling can help keep it soft.

What is ajwain and what does it add to the flavor?

Ajwain (carom seeds) has a unique, slightly peppery and thyme-like flavor. It also has digestive properties, making it a great addition to parathas.

Can I use other vegetables instead of cauliflower?

Absolutely! You can use potatoes, peas, paneer (Indian cheese), or even spinach. Feel free to get creative!