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Cauliflower Paratha Recipe
|Whole wheat flour||1⁄2 Kilogram|
|Red chili powder||1⁄2 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
|Coriander seeds||2 Teaspoon, coarsely powdered|
|Pomegranate seeds||2 Teaspoon|
Calories 503 Calories from Fat 191
% Daily Value*
Total Fat 22 g33.6%
Saturated Fat 12.6 g63%
Trans Fat 0 g
Cholesterol 53.6 mg17.9%
Sodium 116.5 mg4.9%
Total Carbohydrates 70 g23.4%
Dietary Fiber 14.9 g59.8%
Sugars 4.2 g
Protein 15 g29.5%
Vitamin A 0.9% Vitamin C 118.3%
Calcium 7.5% Iron 23.9%
*Based on a 2000 Calorie diet
1 Cut the cauliflower into small pieces.
2 Discard the lower hard stalks, keeping only the upper flower portions.
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.
15 Serve hot with plain curd.