Tired of dry, crumbly parathas? Get ready to master the art of soft, flavourful Cauliflower Parathas with our incredibly easy recipe! This isn’t just a guide; it’s your ticket to making healthy, delicious parathas that will become a family favourite.
We’ll reveal the simple trick to preparing your cauliflower mixture so it’s perfectly moist, never watery. Discover the secret blend of spices that elevates the taste, from zesty amchur to aromatic carom seeds, ensuring every bite is bursting with flavour. Our step-by-step method shows you how to knead the ideal dough and roll it with ease for an even cook.
Also Read – Flavourful Veggie Paratha Recipe
The best part? You’ll learn the key to achieving that irresistible soft texture, not crispy. Imagine serving warm, homemade parathas packed with goodness for breakfast or in tiffins. Ready to impress everyone with your paratha-making skills? Dive into the full article for all the details and transform your kitchen into a paratha paradise!
Also Read – Best Paratha For Breakfast Or Tiffin Snack
Ingredients:
- 250 gm Cauliflower
- 1 medium onion chopped
- 2 tsp Cumin-Coriander Powder
- 1/4 tsp Turmeric Powder
- A Pinch of Hing / Asafetida
- 1 tbsp (Ginger-Garlic-Green Chilli) Paste
- 1/2 tsp Amchur powder
- 1 handful of coriander leaves
- Salt to taste
- 1/2 tsp Red Chilli Powder
- 2 tbsp Besan (gram flour)
- 1 Bowl of Wheat Flour
- 1,1/2 tbsp Sesame Seeds
- 1/2 tsp Ajwain (Carom seeds)
- Water
- Oil
Also Read – Special Paratha For Kids | Paratha Recipe
Instructions:
- Preparation:
- Chop the cauliflower into small pieces and wash them thoroughly.
- Chop the onion (if using) and add it to the cauliflower in a chopper.
- Grind the cauliflower and onion in a chopper or mixer until finely chopped, but not watery.
- Transfer the mixture to a bowl.
- Mixing the Dough:
- Add coriander powder, turmeric powder, asafoetida powder, crushed ginger-garlic-green chilli, amchur powder, coriander leaves, salt, and chilli powder to the cauliflower mixture.
- Add besan, wheat flour, white sesame seeds, and crushed carom seeds.
- Mix all ingredients well without adding water first.
- Gradually add water and knead into a firm dough.
- Apply a little oil to the dough, cover it, and set it aside.
- Rolling the Paratha:
- Take a portion of the dough and make a ball.
- Dust the rolling surface with wheat flour (or thalipeeth bhajani flour).
- Roll the dough into a thin, even circle. It should not be too thick or too thin.
- Cooking the Paratha:
- Heat a tawa (griddle) and spread some oil, butter, or ghee on it.
- Place the rolled paratha on the hot tawa.
- Cook on medium heat until golden brown spots appear on one side, then flip.
- Apply oil to the top side and cook the other side until golden brown and crisp.
- Press gently with a spatula to ensure even cooking.
- The paratha should be soft and not crispy.
- Serving:
- Serve the hot cauliflower parathas. They are suitable for tiffins or as a breakfast item.
- Enjoy your delicious and healthy cauliflower parathas!
Also Read – Ragi Paratha | Nachni Paratha
Cauliflower Paratha: Easy Recipe
Ingredients
- 250 gm Cauliflower
- 1 medium onion chopped
- 2 tsp Cumin-Coriander Powder
- 1/4 tsp Turmeric Powder
- A Pinch of Hing / Asafetida
- 1 tbsp Ginger-Garlic-Green Chilli Paste
- 1/2 tsp Amchur powder
- 1 handful of coriander leaves
- Salt to taste
- 1/2 tsp Red Chilli Powder
- 2 tbsp Besan gram flour
- 1 Bowl of Wheat Flour
- 1,1/2 tbsp Sesame Seeds
- 1/2 tsp Ajwain Carom seeds
- Water
- Oil
Instructions
Preparation:
- Chop the cauliflower into small pieces and wash them thoroughly.
- Chop the onion (if using) and add it to the cauliflower in a chopper.
- Grind the cauliflower and onion in a chopper or mixer until finely chopped, but not watery.
- Transfer the mixture to a bowl.
Mixing the Dough:
- Add coriander powder, turmeric powder, asafoetida powder, crushed ginger-garlic-green chilli, amchur powder, coriander leaves, salt, and chilli powder to the cauliflower mixture.
- Add besan, wheat flour, white sesame seeds, and crushed carom seeds.
- Mix all ingredients well without adding water first.
- Gradually add water and knead into a firm dough.
- Apply a little oil to the dough, cover it, and set it aside.
Rolling the Paratha:
- Take a portion of the dough and make a ball.
- Dust the rolling surface with wheat flour (or thalipeeth bhajani flour).
- Roll the dough into a thin, even circle. It should not be too thick or too thin.
Cooking the Paratha:
- Heat a tawa (griddle) and spread some oil, butter, or ghee on it.
- Place the rolled paratha on the hot tawa.
- Cook on medium heat until golden brown spots appear on one side, then flip.
- Apply oil to the top side and cook the other side until golden brown and crisp.
- Press gently with a spatula to ensure even cooking.
- The paratha should be soft and not crispy.
Serving:
- Serve the hot cauliflower parathas. They are suitable for tiffins or as a breakfast item.
- Enjoy your delicious and healthy cauliflower parathas!
