Cauliflower parathas

    1 hour 10 min

    Stuffed parathas make a nice addition to the dinner table, or a fab lunch on the go.


    Geneve, Switzerland
    3 people made this

    Serves: 6 

    • 2 small cauliflower, trimmed and grated
    • 1 tsp salt
    • 1 onion, chopped
    • 2 green chillies, chopped
    • 1 tsp chilli powder
    • 1/2 tsp ground coriander
    • 1/2 tsp ground cumin
    • 1 tsp minced ginger root
    • 2 tbsp chopped fresh coriander
    • salt to taste

    Prep:40min  ›  Cook:30min  ›  Ready in:1hr10min 

    1. Make the dough for Plain parathas. Set aside.
    2. Place the grated cauliflower in a fine sieve or colander. Sprinkle with 1 tsp salt and mix well. Allow to stand for 15 minutes, then take handfuls of the grated cauliflower and squeeze out excess water.
    3. Place the cauliflower in a bowl and add the onion, green chilli, chilli powder, coriander, cumin, ginger, fresh coriander and salt to taste.
    4. Divide the paratha dough into 10 to 12 portions. Roll each portion into 10 to 15cm discs. Brush with oil or melted butter, fold in half, then roll again to the same size.
    5. Spread the cauliflower mixture over one paratha, then place another paratha on top and press to seal the edges together.
    6. Heat a heavy frying pan or tava over medium heat. Place a paratha in the pan for one minute, then add a teaspoon of butter or oil to the pan so that the paratha swells. Turn over and cook the other side. When brown patches appear on both sides of the paratha, it is ready. Continue with the remaining parathas.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (2)


    Hello does this work the same with chappatti flour?  -  28 Nov 2011


    Thank you! I made this for a dinner party, everyone loved it!! The filling is lovely. I did use whole wheat flour with a bit of bran & oats for the dough bc wholemeal is difficult to find in Canada. Next time I might even try skipping the bran & oats.  -  16 Mar 2010