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Cauliflower Parantha Recipe

Cauliflower Parantha is a popular Indian Main
Author :
On :
Wednesday, 29 June, 2016
Category :
Vegetarian Recipe
Course :
Main Recipe
Cuisine :
Indian Recipe
Technique :
Roast Recipe
Difficulty :
Preparation Time :
30 mins
Servings :
Serves 4
Rated 5 based on 100 votes


  • 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:

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


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