Healthy Cauliflower & Bathua Paratha: An Easy Indian Flatbread Recipe
30 minutes
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About Healthy Cauliflower & Bathua Paratha: An Easy Indian Flatbread Recipe
Craving a healthy yet flavorful flatbread? This Cauliflower and Bathua Paratha offers a delicious twist on a classic Indian staple, bringing vibrant, earthy flavors right to your table.Imagine the fresh taste of cauliflower and bathua saag, gently spiced with aromatic garlic, a hint of green chili, and the unique notes of carom seeds and asafoetida. It's a simple recipe bursting with wholesome goodness.Perfect for a nutritious breakfast, a satisfying brunch, or a comforting dinner, this easy-to-make paratha is a delightful addition to any home-cooked meal.
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
Dough
- 1 cup Whole Wheat Flour whole
- 1.5 tsp Salt or to taste
- 1 medium Cauliflower
- 1 cup Bathua Saag chenopodium, packed
Filling
- 1 Tbsp Oil for sautéing
- 1 tsp Garlic minced
- 1 tsp Carom Seeds ajwain
- 1/4 tsp Asafoetida hing
- 1 Tbsp Chili green, minced
For Cooking
- Oil for shallow frying
Instructions
- Wash the cauliflower and finely chop it.
- Blanch the chopped cauliflower in boiling water for a minute to soften it. This helps to incorporate it into the dough smoothly.
- Puree the bathua saag and blanched cauliflower together in a food processor until a smooth paste forms.
- In a large bowl, combine the whole wheat flour and salt. Add the cauliflower-bathua paste and knead into a soft, pliable dough. Add a little water at a time if needed.
- Heat oil in a pan over medium heat. Add minced garlic, carom seeds, asafoetida, and green chilies. Sauté for about a minute until fragrant.
- Add the remaining chopped cauliflower to the pan and sauté for about 5 minutes until softened.
- Divide the dough into small portions and roll each portion into a thin circle. Place a spoonful of the cooked cauliflower filling in the center of each circle.
- Fold the dough over the filling to create a semi-circle or a triangle. Seal the edges tightly to prevent the filling from leaking out.
- Heat a flat griddle or tawa over medium heat. Cook the parathas one at a time, brushing with oil as needed, until golden brown and cooked through. Flip and cook the other side as well.
- Serve the hot Cauliflower and Bathua Parathas with your favorite chutney or yogurt.
Recipe Notes
Good To Know
- 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.
Expert Tips
- For a richer flavor, consider adding a tablespoon of ghee or oil to the dough while kneading. This will result in softer and more flavorful parathas.
- Don't overfill the parathas with the cauliflower mixture, as this can make them difficult to roll and cook evenly. A smaller amount of filling will ensure a crispy and well-cooked paratha.
- Experiment with different spices in the cauliflower filling. A pinch of garam masala, red chili powder, or turmeric can add depth and complexity to the flavor profile.
Storage Instructions
- Leftover parathas can be stored in an airtight container at room temperature for up to a day. For longer storage, refrigerate for up to 3 days. Reheat on a griddle or in a dry pan until warmed through.
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Recipe Nutrition
Calories: 439kcalCarbohydrates: 46gProtein: 6gFat: 26gSaturated Fat: 4gPolyunsaturated Fat: 6.6gMonounsaturated Fat: 13.2gSodium: 1710mgFiber: 2g
Geeta Biswas
Articles: 919
3 Comments
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This looks fantastic! Appreciate the share.
Wow, this looks fantastic!
Looks so flavorful! Thanks for posting.