Paratha (flatbread) stuffed with cauliflower
Nutrition: Per serving
Nutrition per Paratha.
These parathas can be eaten by themselves as wraps, with a little low fat natural yoghurt or pickle for breakfast, or with other vegetable dishes at main meals.
We made these with Elephant Atta Chakki Gold wholemeal flour for extra flavour and extra fibre – they are just delicious. Each paratha packs 8g of fibre - now that’s impressive.
Ingredients for the dough:
300g Elephant Atta Chakki Gold wholemeal flour plus extra for dusting
½ tsp ground fenugreek seeds
200-250 ml water
1 tbsp. vegetable oil
Ingredients for the stuffing:
150g grated raw cauliflower
1 large onion finely chopped
2-3 fresh green chillies, finely chopped
2 tbsp. finely chopped coriander
½ teaspoon salt
¼ tsp Rajah cumin powder
½ tsp Rajah garam masala
½ tsp pomegranate powder (anardana)
¼ tsp again ajwain (carom/caraway seeds)
2 tsp very finely chopped, peeled fresh ginger
Spray olive oil for greasing the griddle/tawa between each raw paratha
Mix together the flour, ground fenugreek and oil and rub it in. Add about 200-250 ml of water, slowly, mixing and kneading as you do so. Aim for a soft but manageable dough. Smooth the ball of dough and rub with a little oil and cover it with cling film and leave to rest for 15 minutes.
Place all the stuffing ingredients together in another bowl and mix well.
Divide the dough into 5 equal portions.
Dust the rolling surface with flour. Flatten one ball and then roll it into a flat round sphere, about 13 cm in diameter. Take one portion of the stuffing and place it in the Centre. Gather the edges together, pleating them as you do so, until you have enclosed that stuffing into a ball. Press down slightly so that it looks like a patty.
Flour your work surface again and put the patty on it, pleated side down. Roll out the patty, dusting with flour when needed, until you have an 18 cm round. This is the raw paratha.
Spray olive oil for greasing the preheated griddle/tawa and place the paratha on it. Cook on a medium heat until both sides are lightly browned and crisp on the outside.
Make the remaining parathas the same way, wiping the griddle with clean, dry kitchen paper after every paratha is cooked. Turn the heat to low while you roll out the next paratha, and then return it to medium, a short time before placing the next paratha. Spray olive oil onto the griddle before each paratha.
Stack the parathas on a plate and cover with aluminum foil. Serve hot or cold.
Drizzle some olive oil on hot parathas if you want and serve with low fat yoghurt.
Cold parathas are delicious with mint chutney and a cup of tea!