Cauliflower Parantha

Recipe by
Total Time:
1 hour
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Roast Recipe
Difficulty: Medium

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  • 450 g - Whole wheat flour
  • 1 kg (approx) - Cauliflower
  • 2 tsp - Dry coriander, coarsely ground
  • 110 g - Ghee or Oil
  • 2 tsp - Dry pomegranate seeds
  • 1/2 tsp - Dry chilli powder
  • 1/2 tsp - black powder
  • Salt to taste

How to Make Cauliflower Parantha

  • Grate the cauliflower. Throw away the hard stalks.
  • Heat oil or ghee in a pan, add the cauliflower, followed by coriander, chilli powder, black pepper, salt, and pomegranate seeds.
  • Cook until all the water has evaporated and cauliflower is just done.
  • Add a little salt and water to the flour and knead it into a smooth dough.
  • Take two small portions of the dough, and roll out into two equal sized chapattis.
  • Smear a spoonful of the cauliflower filling over one chapatti to form a thin layer.
  • Smear the other chapatti with oil and place it over the other. Join the edges and roll it out lightly a few times.
  • Place it on a heated griddle, and roast both sides of the paratha.
  • Add a little ghee from the sides till they get a nice golden brown colour.
  • The crispy paranthas should be served hot.