Cauliflower Parotta is a crispy and tasty ones that no one can refuse to have. It is unleavened whole wheat flatbread stuffed with a spiced grated cauliflower filling. It is often made for breakfast in Punjabi homes as well as served in restaurants and Punjabi dhabas. This is another popular paratha from Punjab along with Aloo paratha, Paneer paratha and Onion paratha. It goes well with a simple raitha or pickle or just curd. Every home in north India has its own method of preparing the this using various stuffing and spices. These breads differ from area to area highlighting the variety of Indian culture and food habits. the bread is prepared with whole wheat flour dough to which spiced grated cauliflower mixture is stuffed. Try this simple dish at your home.
Clean the Cauliflower and grate it nicely and keep it aside.
Heat Oil and add Chopped Onion and Green Chilli pieces into this hot Oil and stir it well
Add the grated Cauliflower, Salt and chopped Coriander leaves and stir it further.
When colour of the Cauliflower and other ingredients turns into golden/brown, put off the stove and keep the mix separately.
Take the Wheat flour in a Bowl/Vessel, add required quantity of Salt and Water and mix them properly and keep this dough separately.
Make small balls with the Wheat dough and spread these balls in small round shape.
Put one or two Tspoons each of the grated and fried/roasted Cauliflower( mixed with the Chopped Green Chilli, Coriander leaves, Onion and Salt), in one spread of Wheat dough and cover it with the another one and press all sides of the spread wheat dough to make sure that the Cauliflower is not coming out.
Then spread the Wheat dough filled with Caulilower further in round shape (while spreading the dough as and when required apply little wheat flour on the dough so that the dough can spread smoothly).
Heat the Chappathi making stone/Frying pan, put the Parotta on it and cook both sides of the Parottas properly. Apply required quantity of Ghee/Oil in both sides of the Parottas
Cauliflower Parotta is ready. This Parotta can serve with Curd/Pickle/Chutney.
Myself, Sobha Kesavan, a retired Accountant in a MNC based in Delhi, where I was staying for 26 years. Afterwards, moved to Bangalore and stayed there for about 4 years and then shifted to my native place ( in Thrissur district), Kerala, along with my husband. My two sons and both daughters-in-law are working out of Kerala as Software Engineers.
I have immense passion for gardening and have been doing it since my stay in Delhi and most of
the ingredients (vegetables) used in my recipes are home grown. I am interested in cooking mostly North Indian and South Indian cuisines. The recipes shared in pachakam.com from my end would definitely tickle your taste buds.
I will be always looking forward for your valuable feedbacks or suggestions as there is always room for improvement.