Cauliflower Paratha Recipe – Authentic Indian Flatbread with Ghee

Last Updated on 2 months by Neha Deshmukh

Cauliflower Paratha Recipe – Authentic Indian Flatbread with Ghee

Hey everyone! If you’re anything like me, you’re always on the lookout for ways to sneak more veggies into your meals. And let me tell you, these Cauliflower Parathas are the way to do it. Seriously, even veggie-skeptics will ask for seconds! I first made these when trying to get my little nephew to eat his greens (or, well, whites!), and they were a huge hit. They’re flaky, flavorful, and surprisingly easy to make once you get the hang of it. Let’s dive in!

Why You’ll Love This Recipe

These aren’t just any parathas. They’re a delicious way to enjoy cauliflower, transforming it into a comforting and satisfying meal. They’re perfect for breakfast, lunch, or dinner, and are a fantastic way to introduce Indian flavors to your family. Plus, the aroma of ghee cooking these parathas is simply divine – it fills the whole house with warmth!

Ingredients

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

• 3 cups whole wheat flour (approx. 360g)
• 1 teaspoon salt (approx. 6g)
• 1 tablespoon ghee (approx. 15ml)
• 1 cup water (approx. 240ml)
• 0.5 cauliflower head (approx. 300g)
• 1 teaspoon green chili, finely chopped (adjust to taste)
• 1 teaspoon red chili powder (approx. 4g)
• 1 teaspoon garam masala (approx. 5g)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

• Ghee – its role in flavour & texture: Ghee is essential here. It adds a richness and nutty flavor that you just can’t replicate with oil. It also helps create that beautifully flaky texture. Don’t skimp!
• Whole Wheat Flour – types & benefits: I prefer using atta, a finely ground whole wheat flour readily available in Indian grocery stores. You can also use chapati flour. Whole wheat is packed with fiber and nutrients, making these parathas a bit healthier.
• Garam Masala – regional variations: Garam masala blends vary from region to region in India. Feel free to use your favorite brand or even make your own! It’s a warm, aromatic spice blend that really ties everything together.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the cauliflower thoroughly and grate it finely using a hand grater. Don’t worry if it’s a little moist – that’s okay!
2. In a bowl, mix the grated cauliflower with the chopped green chilies. Set this aside.
3. Now, let’s make the dough. In a large bowl, combine the whole wheat flour and salt. Add the ghee and mix well with your hands, rubbing the ghee into the flour until it resembles breadcrumbs.
4. Gradually add the water, kneading to form a soft, pliable dough. Knead for about 5-7 minutes until smooth.
5. Cover the dough and let it rest for 20-30 minutes. This allows the gluten to relax, making the parathas easier to roll.
6. Divide the dough into two equal portions. Roll each portion into a 4-inch disc.
7. Spread a generous amount of ghee on one of the discs. Add the cauliflower mixture, leaving about a half-inch border around the edge.
8. Sprinkle a little salt, red chili powder, garam masala, and a sprinkle of wheat flour over the filling. This helps bind everything together.
9. Carefully cover with the second dough disc and seal the edges tightly, pressing firmly to prevent any filling from escaping.
10. Gently roll the stuffed paratha into an 8-inch circle using light pressure. Be careful not to press too hard, or the filling might burst out.
11. Heat a skillet or griddle over medium-high heat. Once hot, carefully place the paratha on the skillet.
12. Cook for a minute or two until you see bubbles forming. Flip the paratha and apply a generous amount of ghee to the cooked side.
13. Cook the other side until golden brown and crispy, with those lovely blistered spots. Repeat with the remaining paratha.

Expert Tips

• Don’t overfill the parathas! It’s better to use a little less filling than to have it spill out while rolling.
• Rolling gently is key. If you press too hard, the filling will tear through the dough.
• Generously applying ghee is what gives these parathas their signature flavor and texture.

Variations

• Vegan Adaptation: Swap the ghee for a neutral-flavored oil like sunflower or canola oil.
• Gluten-Free Adaptation (using alternative flours): Use a gluten-free flour blend designed for roti or paratha. You might need to adjust the water quantity slightly.
• Spice Level Adjustment: For a milder flavor, reduce or omit the green chilies and red chili powder. For a spicier kick, add a pinch of cayenne pepper! My friend, Priya, loves adding a dash of smoked paprika for extra depth.
• Festival Adaptations: These are often made during festivals like Holika Dahan and Lohri, symbolizing warmth and prosperity.

Serving Suggestions

Serve these Cauliflower Parathas hot, straight off the skillet! They’re delicious with:

• A dollop of plain yogurt
• Your favorite pickle (mango pickle is a classic!)
• A spoonful of white butter (makhan)
• A side of chana masala (chickpea curry)

Storage Instructions

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

FAQs

What type of cauliflower is best for making paratha?

Any type of cauliflower will work, but I prefer using a firm, white head.

Can I make the dough ahead of time?

Absolutely! You can make the dough a day in advance and store it in the refrigerator. Just bring it to room temperature before rolling.

How do I prevent the paratha from becoming hard?

Don’t overcook the parathas. Cook them until golden brown and crispy, but not burnt. Also, applying ghee generously helps keep them soft.

What is the best way to grate the cauliflower for this recipe?

A box grater works perfectly. Just be careful not to grate your fingers!

Can I use a different oil instead of ghee?

You can, but the flavor won’t be quite the same. If you’re using oil, choose a neutral-flavored one like sunflower or canola oil.