Stuffed Paratha
Whole wheat flatbread stuffed with spiced cauliflower — the Punjabi breakfast that sustains until dinner.
Total time
50 min
Prep
30 min
Cook
20 min
Difficulty
medium
Cuisine
Indian
vegetarian
Ingredients
300gwhole wheat flour atta
200mlwarm water
1 tspsalt
400gcauliflower, grated
2green chillis, minced
2cmfresh ginger, minced
1 tspground cumin
1 tspgaram masala
1 tspamchur
1 handfulfresh coriander
gheefor cooking
yoghurt and pickleto serve
Instructions
1
Mix flour, salt and water into smooth dough, rest 20 minutes.
2
Salt grated cauliflower and squeeze out all moisture.
3
Mix cauliflower with chilli, ginger, cumin, garam masala, amchur and coriander.
4
Divide dough into 8 balls, roll each into a circle.
5
Place 2 tablespoons filling in centre, seal edges and roll out again carefully.
6
Cook on a hot tawa 2 minutes each side.
7
Apply ghee generously on both sides.
8
Serve hot with yoghurt and pickle.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
34
Protein
2.3g
Fat
0.6g
Carbs
6.6g
Fiber
2.5g
Sodium
512mg
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