Cauliflower Paratha (Multigrain)

Name: Cauliflower Paratha (Multigrain)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 1.25 cup whole wheat flour (atta); 2 tbsp chickpea flour (besan); 2 tbsp jowar flour (sorghum flour); 300 g cauliflower (grated finely); 1 pcs onion (medium, finely chopped); 2 pcs green chili (finely chopped); 1 inch ginger (grated); 3 tbsp coriander leaves (finely chopped); 0.5 tsp cumin seeds; 0.5 tsp carom seeds (ajwain); 0.5 tsp red chili powder; 1 tsp coriander powder; 0.5 tsp garam masala; 0.5 tsp dry mango powder (amchur); 1 pinch turmeric powder; 0.5 tsp salt; 2 tbsp oil (for dough); 4 tsp ghee (for roasting parathas); 0.5 cup water (for kneading dough, as needed)

RATING

0.0/5

TASTE SCORE

8/10

Nutty, hearty multigrain flatbreads stuffed with a spiced, finely grated cauliflower filling. Golden crispy on the outside with a tender, flavorful center, these parathas turn humble cauliflower into a truly satisfying meal. Perfect with a dollop of yogurt and some fresh pickle.

PREP

20m

COOK

25m

SERVES

2 PIECES

295 cal

SERVINGS

METHOD · 7 STEPS

prep · ~10 min
Prepare the cauliflower stuffing.
1.Wash and finely grate the cauliflower using a box grater.
2.In a mixing bowl, combine the grated cauliflower, chopped onion, green chili, and ginger.
3.Add coriander leaves, cumin seeds, carom seeds, red chili powder, coriander powder, garam masala, amchur, turmeric powder, and half the salt.
4.Mix everything well until spices are evenly distributed. Do not add water — cauliflower will release moisture.
TIPSqueeze out any excess water from the grated cauliflower if it seems very moist; this prevents the paratha from tearing while rolling.
knead · ~15 min
Knead the multigrain dough.
1.In a large mixing bowl, combine the whole wheat flour, chickpea flour, jowar flour, remaining salt, and 2 tbsp oil.
2.Mix well with your fingertips until the oil is well incorporated and the mixture resembles coarse crumbs.
3.Add water a little at a time, kneading continuously, until a soft, pliable dough forms.
4.Cover the dough with a damp cloth and let it rest for 15 minutes.
TIPThe dough should be slightly softer than regular roti dough; the added flours absorb more moisture. Resting is essential for making the gluten relax.
assemble · ~4 min
Portion the dough and stuffing.
1.After resting, knead the dough once more briefly.
2.Divide the dough into 8 equal portions and roll each into a smooth ball.
3.Divide the prepared cauliflower stuffing immediately into 8 equal portions as well.
assemble
Stuff and roll a paratha.
1.Dust a clean surface with a little dry flour. Take one dough ball and gently roll it into a small 3-inch circle.
2.Place one portion of the cauliflower stuffing in the center of the circle.
3.Gather the edges of the dough up and over the filling, pinching them together firmly at the top to seal completely.
4.Flatten the sealed ball gently with your palm and dip it lightly in dry flour.
5.Using a rolling pin, gently roll out into a 6-7 inch circle. Use light, even pressure to prevent the stuffing from spilling out.
TIPRoll from the center outward and flip the paratha once or twice. If any filling pokes out, patch it with a little chunk of dough.
fry · ~2 min
Cook the paratha on a hot tawa.
1.Heat the tawa or griddle over medium-high heat until hot.
2.Carefully place the rolled paratha on the hot tawa.
3.Cook for about 30-40 seconds, then flip it over when small golden bubbles appear.
4.Spread 0.5 tsp of ghee on the surface and flip again.
5.Spread another 0.5 tsp of ghee on the other side. Press the edges gently with a spatula for even cooking.
6.Cook until both sides are golden brown and crisp. Remove and set aside.
TIPMaintain medium-high heat. Low heat will dry out the paratha; high heat will burn it without cooking the stuffing through.
assemble
Roll and cook the remaining parathas.
Repeat the stuffing, rolling, and cooking process with the remaining dough balls, stuffing portions, and ghee.
serve
Serve the hot multigrain cauliflower parathas.
Serve immediately, brushed with a little extra ghee if you like, alongside fresh yogurt and your favorite pickle.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Squeeze excess moisture from grated cauliflower to keep the dough from becoming sticky and tearing.
2
Let the multigrain dough rest for 15 minutes so the flours hydrate fully and the gluten relaxes for easier rolling.
3
Roll each stuffed paratha gently from the center outward; flip once or twice for even thickness.
4
If filling pokes through during rolling, patch it with a tiny piece of dough to prevent leaks.
5
Cook parathas on a hot tawa over medium-high heat; low heat makes them dry, high heat burns the outside before the filling cooks.
6
Press the edges with a spatula while cooking to ensure they crisp evenly and cook through.
7
Stack cooked parathas in a cloth-lined basket to keep them soft and warm while you finish the rest.