Cauliflower Paratha
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About Cauliflower Paratha
This Cauliflower Paratha is a delightful twist on the classic Indian flatbread, crafted with a wholesome blend of cauliflower and bathua saag. What sets this recipe apart is its simplicity—no added spices—allowing the earthy flavors of the fresh vegetables to truly shine.
Each bite bursts with the subtle aroma of garlic, a gentle kick from green chillies, and the distinctive notes of carom seeds and asafoetida. Perfect for breakfast, brunch, or any meal, this paratha is as nourishing as it is flavorful, making it a comforting choice for homestyle cooking.
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Recipe Time & More
Ingredients
- 1 cup Wheat Flour (whole)
- 1 Cauliflower (medium size)
- cup Bathua
- 1 tsp Garlic (chopped)
- 1 tsp Carom Seeds (ajwain)
- 1/4 tsp Asafoetida (Hing)
- 1 tbsp Green Chilli (chopped)
- Oil (for shallow fry)
- 1.5 tsp Salt (or as per taste)
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Instructions
- Wash the cauliflower with boiling water then finely chop.
- Make a paste with bathua saag (chenopodium) and cauliflower.
- Then make a dough with wheat flour, salt, bathua paste and cauliflower. Keep it separate.
- Take a pan heat oil add chopped garlic, ajwain, asafoetida and chopped green chillies then saute for a minute.
- Add chopped spring onion, grated cauliflower and salt. Cook for another 5 minutes.
- Spread the dough and fill with cooked cauliflower then bake with oil brush. Now you can see how soft is the paratha.
Recipe Notes
https://youtu.be/qbw5_xFaJmUhttps://youtu.be/qbw5_xFaJmU
Click this link to watch the recipe on my YouTube channel nanan swade geeta.
Additional Tips
- For extra crunch and flavor, lightly toast the carom seeds in a dry pan before adding them to the dough; this will intensify their aroma and make the paratha more fragrant.
- If bathua saag is unavailable, substitute with finely chopped spinach or fenugreek leaves (methi) for a similar earthy note, but reduce the quantity slightly as these greens can have a stronger flavor.
- To prevent the cauliflower filling from making the dough soggy, squeeze out any excess moisture from the grated cauliflower before mixing it in.
- Serve the parathas hot with a dollop of plain yogurt and a side of tangy pickle to complement the subtle flavors and add a traditional Indian touch to the meal.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 439kcal | Carbohydrates: 46g | Protein: 6g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 6.6g | Monounsaturated Fat: 13.2g | Sodium: 1710mg | Fiber: 2g
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This looks fantastic! Appreciate the share.
Wow, this looks fantastic!
Looks so flavorful! Thanks for posting.