Cauliflower Paratha Recipe
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Summary
Preparation Time15 MinCooking Time20 Min
Ready In35 MinDifficulty LevelEasy
Main IngredientCauliflower
Ingredients
Wholewheat flour - 1/2 kg
Salt - to taste
Ghee - 120 gms
Red chilli powder - 1/2 tsp
Black pepper - 1/2 tsp
Big cauliflower - 1
Coriander seeds - 2 tsps, coarsely powdered
Pomegranate seeds - 2 tsps
Directions
GETTING READY
1 Cut the cauliflower into small pieces.
2 Discard the lower hard stalks, keeping only the upper flower portions.
MAKING
3 In a pan, heat some ghee.
4 Add in the cauliflower along with coriander, chilli powder, black pepper, pomegranate seeds and salt.
5 Cook until the water is absorbed and the cauliflower is soft.
6 Fry for a few more minutes.
7 Remove from the heat and le slightly cool.
8 In a grinder jar, add the mixture and grind to a coarse paste.
9 Knead the flour with a little salt to a smooth dough.
10 Take two small portions of the dough, and roll out two equal chapatis.
11 Cover one with a thin layer of the filling (paste) and spread the other with ghee.
12 Place this over the other, joining the edges.
13 Roll out into a round.
14 On a hot griddle, fry on both the sides.
SERVING
15 Serve hot with plain curd.
1 Cut the cauliflower into small pieces.
2 Discard the lower hard stalks, keeping only the upper flower portions.
MAKING
3 In a pan, heat some ghee.
4 Add in the cauliflower along with coriander, chilli powder, black pepper, pomegranate seeds and salt.
5 Cook until the water is absorbed and the cauliflower is soft.
6 Fry for a few more minutes.
7 Remove from the heat and le slightly cool.
8 In a grinder jar, add the mixture and grind to a coarse paste.
9 Knead the flour with a little salt to a smooth dough.
10 Take two small portions of the dough, and roll out two equal chapatis.
11 Cover one with a thin layer of the filling (paste) and spread the other with ghee.
12 Place this over the other, joining the edges.
13 Roll out into a round.
14 On a hot griddle, fry on both the sides.
SERVING
15 Serve hot with plain curd.
