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Stuffed Paratha
Whole wheat flatbread stuffed with spiced cauliflower — the Punjabi breakfast that sustains until dinner.
Ingredients
Instructions
Mix flour, salt and water into smooth dough, rest 20 minutes.
Salt grated cauliflower and squeeze out all moisture.
Mix cauliflower with chilli, ginger, cumin, garam masala, amchur and coriander.
Divide dough into 8 balls, roll each into a circle.
Place 2 tablespoons filling in centre, seal edges and roll out again carefully.
Cook on a hot tawa 2 minutes each side.
Apply ghee generously on both sides.
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.
