Cauliflower Paratha Recipe – Easy Whole Wheat Indian Flatbread

Last Updated on 2 months by Neha Deshmukh

Cauliflower Paratha Recipe – Easy Whole Wheat Indian Flatbread

Hey everyone! If you’re anything like me, you love a good paratha. There’s just something so comforting about a warm, flaky flatbread, especially when it’s stuffed with something delicious. Today, I’m sharing my go-to recipe for Cauliflower Paratha – a flavorful and surprisingly easy way to sneak in some extra veggies! I first made this when I was trying to get my little one to eat more cauliflower, and honestly, it’s become a family favorite.

Why You’ll Love This Recipe

This Cauliflower Paratha 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 a relatively healthy meal. Plus, the combination of the soft paratha and the spiced cauliflower filling is just divine. It’s perfect for a quick weeknight dinner, a weekend brunch, or even a festive occasion.

Ingredients

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

• 3 cup whole wheat flour (atta)
• 2 tbsp ghee
• Salt to taste
• Water, as needed
• 1 medium head cauliflower, grated (about 3 cups)
• 1 small bunch fresh coriander leaves, finely chopped
• 3 green chillies, finely chopped (adjust to your spice preference!)
• 1 tsp garam masala powder
• 0.5 inch ginger, grated
• 0.5 tsp red chilli powder
• Salt to taste
• Oil for shallow frying

Ingredient Notes

Let’s talk ingredients for a sec! Using whole wheat flour (atta) is key for that authentic paratha texture and flavor. It’s healthier too! Don’t skimp on the fresh coriander leaves – they really brighten up the filling. I always use a generous bunch.

The spice blend is where you can really customize things. Garam masala adds warmth, while red chilli powder gives it a little kick. Feel free to adjust the amounts to your liking.

Traditionally, parathas are stuffed with all sorts of things – potatoes, paneer, even lentils! Cauliflower is a fantastic, lighter option, and it absorbs all those lovely spices beautifully. In some regions, you’ll find parathas sweetened with a touch of jaggery or sugar, but we’re keeping it savory today.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the dough. In a large bowl, combine the whole wheat flour, ghee, and salt. Gradually add water, a little at a time, and knead until you have a smooth, pliable dough. It should be soft but not sticky. Cover the dough and let it rest for about 15 minutes. This allows the gluten to relax, making the parathas easier to roll.
2. While the dough rests, let’s prepare the filling. In a separate bowl, combine the grated cauliflower, chopped coriander, green chillies, garam masala, grated ginger, red chilli powder, and salt. Mix everything well.
3. Now, divide the dough into medium-sized balls. Flatten each ball into a disc, about 3-4 inches in diameter. Place about 2 tablespoons of the cauliflower filling in the center of each disc.
4. Carefully bring the edges of the dough together to seal the filling inside. Pinch firmly to prevent the filling from leaking out during rolling.
5. Gently roll out each stuffed dough ball into a round paratha, using minimal flour to prevent sticking. Aim for about 6-8 inches in diameter. Don’t worry if it’s not perfect – rustic is charming!
6. Heat a tawa or griddle over medium heat. Place the paratha on the hot tawa and cook for about 2-3 minutes per side, or until golden brown spots appear. Drizzle a little oil around the edges while cooking.
7. Flip the paratha and cook the other side until golden brown and crispy. Press gently with a spatula to ensure even cooking.

Expert Tips

• Don’t over-knead the dough, or it will become tough.
• Make sure the filling isn’t too wet, or it will be difficult to roll out the parathas.
• Roll the parathas gently to avoid tearing the dough.
• Cook the parathas on medium heat to ensure they cook through without burning.

Variations

• Vegan Adaptation: Simply substitute the ghee with a plant-based oil like coconut oil or sunflower oil.
• Gluten-Free Adaptation: Use a gluten-free flour blend designed for roti or paratha. Jowar (sorghum) flour or bajra (pearl millet) flour work well.
• Spice Level Adjustment: For a milder flavor, reduce the amount of green chillies and red chilli powder. For a spicier kick, add a pinch of cayenne pepper.
• Festival Adaptations: These parathas are fantastic for festivals like Holika Dahan and Lohri, where warm, comforting food is a must!

Serving Suggestions

Serve these Cauliflower Parathas hot off the tawa with a dollop of creamy yogurt, a tangy pickle, or a refreshing mint chutney. They also pair beautifully with a simple dal or a side of raita. My family loves them with a sprinkle of homemade mango pickle!

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 before serving. They’re best enjoyed fresh, though!

FAQs

Q: What type of flour is best for making parathas?

A: Whole wheat flour (atta) is traditionally used and gives the best flavor and texture.

Q: Can I make the dough and stuffing ahead of time?

A: Absolutely! You can make the dough and stuffing a day in advance and store them separately in the refrigerator.

Q: How do I prevent the parathas from becoming hard?

A: Don’t over-knead the dough, and use minimal flour when rolling. Cooking on medium heat also helps.

Q: What is the best way to roll out stuffed parathas without the filling coming out?

A: Seal the edges of the dough very well, and roll gently with even pressure.

Q: Can I bake these parathas instead of cooking them on a tawa?

A: You can! Bake them at 375°F (190°C) for about 15-20 minutes, flipping halfway through. They won’t be quite as flaky as tawa-cooked parathas, but still delicious.