Cauliflower Paratha Recipe
Summary
Ingredients
| Whole wheat flour | 1⁄2 Kilogram | |
| Salt | To Taste | |
| Ghee | 120 Gram | |
| Red chili powder | 1⁄2 Teaspoon | |
| Black pepper | 1⁄2 Teaspoon | |
| Cauliflower | 1 Large | |
| Coriander seeds | 2 Teaspoon, coarsely powdered | |
| Pomegranate seeds | 2 Teaspoon |
Nutrition Facts
Serving size
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
Directions
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.
Chef
