Cauliflower Stem Paratha: Delicious Indian Flatbread Recipe
35 minutes
782 reads
About Cauliflower Stem Paratha: Delicious Indian Flatbread Recipe
Transform leftover cauliflower stems into a flavorful and healthy Indian flatbread! This Cauliflower Stem Paratha recipe offers a creative twist on a classic, using often-discarded vegetable scraps to create a delicious and sustainable meal. Packed with fiber and subtle spice, these parathas are perfect for breakfast, lunch, or dinner.This recipe not only reduces food waste but also provides a hearty and nutritious option. The combination of whole wheat dough and flavorful cauliflower stem filling results in a satisfying flatbread that's both comforting and eco-conscious. Serve your homemade parathas with a dollop of yogurt, a side of chutney, or your favorite pickle for a complete and satisfying culinary experience.
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Recipe Time & More
Prep15 minutes
Cook20 minutes
Total35 minutes
Ingredients
For the Dough
- 2 cup Whole Wheat Flour whole
- 1 cup Milk
- 1/2 - 3/4 cup Water add gradually until a soft dough forms
- 1 tsp Salt
For the Filling
- 9 Cauliflower Stems approximately 2 medium-sized cauliflower stems, peeled and grated
- 1/2 tsp Salt
- 2 tsp Chili Powder red
- 1/2 tsp Cumin Seeds jeera
- 1 tsp Chili Paste green
- 1 tsp Cumin Powder jeera, roasted
- 1 tbsp Lemon Juice
- 1 tsp Chaat Masala
- 2 tbsp Ghee for cooking the filling and frying the parathas
Instructions
Prepare the Dough
- Knead a soft dough using whole wheat flour, 1 teaspoon salt, milk, and water. Cover with a clean, damp cloth and let it rest.
Prepare the Cauliflower Stem Filling
- Wash and peel the cauliflower stems, removing the tough outer layer. Grate the stems finely.
- Add 1/2 teaspoon salt to the grated stems and set aside for 10-15 minutes to allow any excess water to release.
- Squeeze out excess moisture from the grated cauliflower stems.
- Heat 1 tablespoon of ghee or oil in a pan. Add the cumin seeds and let them splutter. Add the grated cauliflower stems, salt, red chili powder, green chili paste, chaat masala, and roasted cumin powder.
- Sauté the mixture until most of the water evaporates and the filling is well cooked and slightly dry. Remove from heat and let it cool completely.
Assemble and Cook the Parathas
- Divide the rested dough into small, equal-sized balls.
- Roll each dough ball into a thin circle. Place a spoonful of the cauliflower stem filling in the center.
- Bring the edges of the dough together to enclose the filling, sealing it tightly. Gently flatten and roll the stuffed dough ball into a paratha.
- Heat a griddle or flat pan over medium heat. Cook the parathas on both sides until golden brown and slightly crispy, brushing with ghee or oil as needed.
- Serve hot with yogurt, chutney, or pickle.
Recipe Notes
Expert Tips for Perfect Cauliflower Stem Parathas
- For extra flavor, add a pinch of turmeric powder to the filling.
- If the dough feels too sticky, add a little more flour. If it's too dry, add a little more water.
- Don't overfill the parathas, or they might break while cooking.
- Adjust the amount of red chili powder based on your spice preference.
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Recipe Nutrition
Calories: 358kcalCarbohydrates: 49gProtein: 8gFat: 14gPolyunsaturated Fat: 4.2gMonounsaturated Fat: 8.4gCholesterol: 3mgSodium: 570mgFiber: 2gSugar: 3g
Hem Lata Srivastava
Articles: 200
6 Comments
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Looks so mouthwatering! Thanks for sharing.
This is amazing! Excited to make it.
This is so tempting! Thank you.
Looks so delectable! Thanks for posting.
I’m excited to try this recipe!
Sounds very interesting!!! Next in my list… 🙂