Cauliflower Paratha (Multigrain)

1. 1

   Prepare the multigrain dough.

   In a mixing bowl, combine the multigrain flour and a pinch of salt. Gradually add lukewarm water and knead for 5-7 minutes to form a soft, pliable dough. Cover with a damp cloth and let it rest for 15 minutes.

   TIPResting the dough makes it easier to roll and prevents the parathas from tearing.
2. 2

   Cook the cauliflower filling.

   • Heat 1 teaspoon of mustard oil in a non-stick pan over medium heat.
   • Add the cumin seeds and let them splutter.
   • Add the grated ginger and green chili, and sauté for 30 seconds until fragrant.
   • Add the grated cauliflower, turmeric powder, red chili powder, and salt. Mix well.
   • Cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender and all the moisture has evaporated. The mixture should be completely dry.
   • Turn off the heat, stir in the garam masala, and let the filling cool down completely.

   TIPEnsuring the filling is dry is key to preventing the parathas from breaking while rolling.
3. 3

   Stuff the parathas.

   • Once the filling is cool, mix in the chopped coriander leaves.
   • Divide the rested dough into 4 equal-sized balls.
   • Divide the cauliflower filling into 4 equal portions.
   • Take one dough ball, flatten it with your fingers to form a small disc. Place one portion of the filling in the center.
   • Bring the edges of the dough together to seal the filling inside, forming a neat ball.
4. 4

   Roll the stuffed parathas.

   Lightly dust the stuffed ball with some dry flour. Gently roll it out into a circle of about 6 inches in diameter. Apply even, gentle pressure to avoid tearing.

5. 5

   Cook the parathas.

   • Heat a tawa or non-stick skillet over medium-high heat.
   • Place the rolled paratha on the hot tawa and cook for about a minute, until small bubbles appear.
   • Flip the paratha. Drizzle about 1/2 teaspoon of mustard oil around the edges and on top.
   • Press gently with a spatula and cook for another minute until golden brown spots appear on both sides.
   • Repeat the process for the remaining parathas.

   TIPCooking on medium-high heat ensures the paratha is crispy on the outside and soft on the inside.
6. 6

   Serve hot.

   Serve the hot multigrain cauliflower parathas immediately with a side of plain yogurt or a simple pickle.

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