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450 g - Whole
1 kg (approx) -
2 tsp - Dry coriander, coarsely ground
110 g -
2 tsp - Dry
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.
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.