Cauliflower Paratha Recipe – Authentic Indian Flatbread with Spice

Last Updated on 2 months by Neha Deshmukh

Cauliflower Paratha Recipe – Authentic Indian Flatbread with Spice

Introduction

Oh, parathas! Is there anything more comforting than a warm, flaky paratha fresh off the tava? I remember the first time I tried making these – it was a bit of a disaster, honestly! But with a little practice, and my aaji’s (grandmother’s) guidance, I finally got the hang of it. Today, I’m sharing my go-to recipe for Cauliflower Paratha, a flavorful and satisfying dish that’s perfect for breakfast, lunch, or even a light dinner. It’s a little bit of effort, but trust me, the results are so worth it.

Why You’ll Love This Recipe

This Cauliflower Paratha recipe is a winner for so many reasons. It’s a fantastic way to sneak in some extra veggies, and the spice blend is just incredible. Plus, parathas are incredibly versatile – you can customize the filling to your liking. They’re also a great make-ahead option, perfect for busy weeknights. And honestly, who doesn’t love a good excuse to enjoy a warm, comforting Indian flatbread?

Ingredients

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

• 1 cup wheat flour (atta) – about 150g
• As needed salt
• 1 tbsp oil
• 1 big cauliflower – about 500g
• ½ cup chopped coriander leaves
• 1 tsp finely chopped ginger
• 1 green chilly (chopped) – adjust to your spice preference!
• 1 tsp turmeric powder
• 1 tsp garam masala powder
• 1 tsp red chilli powder – Kashmiri chilli powder gives a lovely color with mild heat
• A pinch of asafoetida (hing)
• 1 tsp cumin seeds
• As needed salt
• As needed oil – for cooking

Ingredient Notes

Let’s talk ingredients! Using good quality atta (whole wheat flour) is key for that authentic paratha texture. Don’t be shy with the oil in the dough – it helps keep the parathas soft.

Now, about those spices! Asafoetida (hing) is a bit of an acquired taste, but it adds a wonderful savory depth. If you’re not familiar with it, start with a tiny pinch – it’s potent! Garam masala blends vary regionally, so feel free to use your favorite brand. Some blends are warmer, others more floral. And the chilli powder? I like to use Kashmiri chilli powder for a vibrant color and mild heat, but you can adjust the amount to suit your spice level.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Dough: In a large bowl, combine the wheat flour and salt. Add the oil and mix well. Gradually add lukewarm water, kneading to form a soft, pliable dough. Cover and let it rest for at least 10 minutes. This allows the gluten to relax, making the parathas easier to roll.
2. Prepare the Cauliflower Filling: Grate the cauliflower using a box grater. Heat a little oil in a pan over medium heat. Add the cumin seeds and asafoetida. Let them sizzle for a few seconds until fragrant.
3. Sauté the Aromatics: Add the chopped ginger and green chili to the pan. Sauté for about a minute until lightly browned.
4. Cook the Cauliflower: Add the grated cauliflower, turmeric powder, red chili powder, garam masala, coriander leaves, and salt. Cook for about 5-7 minutes, stirring occasionally, until the cauliflower is softened and slightly browned. Don’t overcook it – you want some texture!
5. Cool the Filling: Remove the pan from the heat and let the cauliflower filling cool completely. This is important, otherwise it will make the dough sticky and difficult to work with.
6. Assemble the Parathas (Method 1): Divide the dough into equal-sized balls. Roll each ball into a small chapati (thin flatbread). Place about 2 tablespoons of the cauliflower filling on one side of the chapati. Cover with another chapati, and carefully seal the edges, pressing firmly to prevent the filling from escaping. Gently roll the stuffed paratha into a slightly larger circle.
7. Assemble the Parathas (Method 2): Alternatively, roll one chapati, place the filling in the center, bring the edges up and enclose the filling. Flatten gently and roll into a thicker paratha.
8. Cook the Parathas: Heat a hot tawa (flat griddle) or frying pan over medium-high heat. Brush with a little oil. Place the paratha on the hot tawa and cook for about 2-3 minutes per side, or until golden brown and slightly puffed up. Add a little oil around the edges as needed.

Expert Tips

• Don’t skip the resting time for the dough! It really does make a difference.
• Make sure the filling is cool before stuffing the parathas.
• Roll the parathas gently – you don’t want to tear the dough.
• Cook on medium-high heat for a crispy exterior.

Variations

• Vegan Adaptation: Simply ensure the oil you use is plant-based.
• Gluten-Free Adaptation: Use a gluten-free flour blend designed for roti/chapati. You might need to adjust the water quantity.
• Spice Level Adjustments: Reduce or increase the amount of red chili powder to your liking. You can also add a pinch of cayenne pepper for extra heat.
• Festival Adaptations: These are often made during festivals like Holi and Navratri, sometimes with the addition of potatoes or other vegetables. My friend’s family always adds a little bit of amchur (dried mango powder) during Navratri for a tangy twist!

Serving Suggestions

Serve these Cauliflower Parathas hot, straight off the tava! They’re delicious with a side of creamy raita (yogurt dip), tangy pickle, or a simple dollop of ghee (clarified butter). A cup of masala chai makes the perfect accompaniment.

Storage Instructions

Leftover parathas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat on a tawa or in a microwave. You can also freeze uncooked stuffed parathas – just place them on a baking sheet lined with parchment paper and freeze until solid, then transfer to a freezer bag. Cook directly from frozen, adding a few extra minutes to the cooking time.

FAQs

1. What type of wheat flour is best for making parathas? Atta (whole wheat flour) specifically designed for making roti and chapati is ideal. It has a good gluten content, which gives the parathas their elasticity.
2. Can I make the cauliflower stuffing ahead of time? Absolutely! You can prepare the stuffing a day in advance and store it in the refrigerator.
3. How do I prevent the parathas from becoming hard? Don’t overcook them! Also, adding enough oil to the dough and while cooking helps keep them soft.
4. What is asafoetida (hing) and can I substitute it? Asafoetida is a resin with a pungent aroma that adds a savory flavor. If you can’t find it, you can omit it, or try a pinch of garlic powder as a substitute (though the flavor won’t be quite the same).
5. Can I use a different vegetable instead of cauliflower? Definitely! Potato, paneer (Indian cheese), and peas are all popular choices.
6. How can I achieve a perfectly golden and flaky paratha? Cook on medium-high heat, use enough oil, and don’t overcrowd the tawa. A little patience goes a long way!