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30 January, 2016

Stuffed Cauliflower Paratha

Posted in : Breakfast recipes, main course, paratha on by : nrdubey Tags: , , ,

Date – 25.1.2016

Preparation time – 20 mins

Cooking time – 30 mins

Recipe type – main

Cuisine – north Indian

How many- 12-13 no




For making Stuffing

Cauliflower – 1 medium or small

Ginger-garlic – 1 tbsp (crushed or paste)

Cumin – ½ tsp

Mustard – ½ tsp

Red chilly powder – 1 tsp

Turmeric powder – ½ tsp

Coriander powder – 1 tsp

Garam masala – 1 tsp

Amchur/dry mango powder – ½ tsp

Oil/ghee – 2 tsp

salt as per taste

Fresh coriander leaves for garnishing

For making dough

Wheat flour – 2 cups

Besan/gram flour – ¼ cup

Ghee – 2 tsp for moyan


Water – as needed

Other ingredients

Oil/ghee – for shallow fry




For making dough

Take wheat flour and besan in a big bowl, ghee and salt, mix well.

Add water slowly and make dough. Dough should be little tight then normal chapati dough.

Keep this dough aside for 15 to 20 mins and cover it with a plate.

After 20 mins wet your hands with water and mash this dough till it become soft.

Devoid dough into 12 parts. Keep aside.

For making stuffing

Blanch the cauliflower and grate it.

Heat oil or ghee add cumin, allow it to splatter.

Add grated cauliflower and ginger-garlic, stir and fry them for 2 mins at medium heat.

Add red chilly, turmeric, coriander, garam masala powders and salt.

Again fry for 2-3 mins and coriander leaves. Switch off flame.

Stuffing is ready. Let it cool down completely.

For rolling paratha

Take a medium ball of dough, roll & flatten it.

Dust it with some floor and make a circle of about 5 inch with fingers.

Place 2 tsp of stuffing in the center and cover the stuffing with remaining dough of the circle.

Flatten it again and sprinkle some dusting floor and roll this paratha with rolling pin as you do for normal chapati or paratha.

Rosting Paratha

On a hot tawa, placed the paratha (tawa should be hot).

When the base is partially cooked, flip the paratha.

Spread some ghee on the partially cooked paratha and on the sides as well.

Flip it again and spread some ghee on the other side as well.

If you have paratha presser, press the paratha to make it crispy or you can use flat spatula

Cook both the sides nicely.

Now your paratha is ready to eat. Serve it with curd or instant tomato and coriander chutney ,which goes very well with paratha.

In Short



Blanch and grate the cauliflower


Heat butter or ghee, add cumin


Add cauliflower and ginger garlic


Fry for some time and add dry spices and salt


Again fry for some time and add coriander leaves


Let it cool down completely


Take wheat flour, besan,salt and ghee


Mix well


Add water and make dough, keep aside for 20 mins


After 20 mins make it soft, do not add water


Divide into 13  balls


Make it flat


Put stuffing


Roll it


Put on hot tava


Apply oil/ghee both the sides and shallow fry


Paratha is redady




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