Cauliflower Paratha Recipe – Easy Wholewheat Indian Flatbread

Last Updated on 2 months by Neha Deshmukh

Cauliflower Paratha Recipe – Easy Wholewheat Indian Flatbread

Introduction

Oh, parathas! Is there anything more comforting than a warm, flaky paratha fresh off the tawa? I remember the first time I attempted these – it was a bit of a disaster, honestly! But with a little practice, and this recipe, you’ll be whipping up delicious Cauliflower Parathas in no time. They’re perfect for a weekend brunch, a quick weeknight dinner, or even a festive treat. This recipe is a family favorite, and I’m so excited to share it with you.

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 (hello, cauliflower!), and the wholewheat flour makes it a bit healthier than some other versions. Plus, the filling is wonderfully flavorful, and the parathas themselves are soft and slightly crispy. They’re surprisingly easy to make, even if you’re new to rolling parathas. Trust me, the effort is so worth it!

Ingredients

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

• 1/2 cauliflower head (about 300g)
• 1 large onion, finely minced
• 3 green chillies, finely minced (adjust to your spice preference!)
• 1/2 tsp cumin powder
• Salt to taste
• 1/4 cup coriander leaves, chopped
• 4.5 cups wholewheat flour (atta) – about 550g
• 3 tbsp oil
• Water to knead the dough
• Ghee or oil for cooking

Ingredient Notes

Let’s talk ingredients! Using wholewheat flour (atta) is key here. It gives the parathas a lovely nutty flavor and a slightly chewy texture. It’s also a great source of fiber.

Now, about those green chillies – feel free to adjust the quantity depending on how much heat you like. My family prefers a mild spice, so I usually stick to 2-3. In some regions of India, they use Kashmiri chillies for a vibrant color and milder heat.

And finally, ghee versus oil. Ghee adds a beautiful richness and flavor, but oil works perfectly well too, especially if you’re looking for a lighter option. I often use a neutral oil like sunflower or canola.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, grate the cauliflower finely. You can use a box grater or a food processor. Once grated, set it aside.
2. Next, mince the onion and green chillies. Chop the coriander leaves too.
3. In a large bowl, combine the grated cauliflower, minced onion, green chillies, cumin powder, salt, and coriander leaves. Mix well and set this filling aside.
4. Now, let’s make the dough. In another bowl, mix the wholewheat flour with a pinch of salt.
5. Gradually add water, a little at a time, and knead into a soft, pliable dough.
6. Add the oil and knead again until the dough is smooth and elastic. This takes about 5-7 minutes.
7. Cover the dough with a damp cloth and let it rest for at least 15 minutes. This allows the gluten to relax, making the parathas easier to roll.
8. Divide both the dough and the filling into 10 equal portions.
9. Take one dough ball and roll it into a small circle.
10. Place a portion of the filling in the center of the circle.
11. Cover with another rolled-out dough circle, and carefully seal the edges, pressing firmly to prevent the filling from escaping.
12. Gently roll out the stuffed paratha into a slightly larger circle, being careful not to press too hard, or the filling might burst out.
13. Heat a tawa (flat griddle) over medium heat.
14. Cook the paratha on the hot tawa with a little ghee or oil, until golden brown spots appear on both sides.
15. Flip and cook the other side until golden brown and crispy.

Expert Tips

• Don’t overfill the parathas! It’s better to use a little less filling than to have it spill out while rolling.
• If the dough is too sticky, add a little more flour. If it’s too dry, add a little more water.
• Rolling parathas takes practice. Don’t worry if your first few aren’t perfect! They’ll still taste delicious.
• Keep the rolled parathas covered with a damp cloth to prevent them from drying out.

Variations

• Vegan Adaptation: Simply substitute the ghee with your favorite plant-based 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 Adjustments: Add a pinch of red chilli powder or a dash of garam masala to the filling for extra heat and flavor.
• Festival Adaptations: These parathas are fantastic for festivals like Holi or Navratri. During Navratri, you can skip the onion and garlic for a satvik (pure) version.

Serving Suggestions

Serve these Cauliflower Parathas hot, straight off the tawa! They’re amazing with a side of:

• Plain yogurt (dahi)
• Pickle (achar) – mango pickle is a classic!
• A simple raita (yogurt dip)
• A cup of chai (tea)

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. You can also freeze them! Wrap each paratha individually in plastic wrap and store them in a freezer-safe bag for up to a month.

FAQs

• 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.
• What is the best way to grate the cauliflower? A box grater works well, but a food processor with a grating attachment is even faster.
• Can I use a different oil instead of ghee? Yes, you can! Sunflower oil, canola oil, or any other neutral-flavored oil will work just fine.
• How can I adjust the spice level of this paratha? Add more or fewer green chillies, or add a pinch of red chilli powder to the filling.
• Can I freeze leftover parathas? Yes! Wrap them individually and store them in a freezer bag for up to a month.