Cauliflower Parantha

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

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Roast Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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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.