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Stuffed Cauliflower Paratha
Prep time:25 mins- Cook time:15 mins
Servings:2
If you need a convenient, light meal fix that cooks in under 15 minutes and packs flavour and nutrients in equal measure, this is the recipe for you. It was developed by Sandhya’s Kitchen in collaboration with The Fast 800 to bring you some traditional Indian recipes that fit within the Mediterranean-style diet’s principles. This means you and your family can enjoy your favourite cuisines while keeping on track with your health goals.
This dish makes whole wheat Indian flatbreads with a spiced cauliflower stuffing. They’re completely delicious and completely nutritious, ideal for enjoying as a light meal or as a side dish on a non-fasting day. Better yet, aside from the cauliflower, it’s entirely made from cupboard ingredients so can easily be whipped up as a last-minute option.
This recipe’s wholemeal plain flour has a much higher level of fibre than white flour, which is one of the reasons these parathas provide almost half of your daily fibre intake in just one portion. This helps to keep your gut happy, your blood sugars stable and can even assist in weight loss.
Cauliflower is an extremely versatile veggie to keep stocked up on, whether you’re using it as a simple side, blitzed into cauli-rice, or even as a stuffing for these delicious parathas.
This fibrous, flavoursome dish will have your gut as happy as your taste buds so give it a go and save this recipe for future inspiration. For more healthy recipes featuring different cuisines from around the world, head to The Fast 800 Programme.
Ingredients
- 160g wholemeal plain flour, plus more for rolling and dusting
- 250ml water
- 1/4 tsp sea salt
- 1/2 tsp extra virgin olive oil
- 320g cauliflower, grated
- 1/2 tsp turmeric powder
- 1/2 tsp Kashmiri red chilli powder (or preferred mild chilli powder)
- 3 tbsp fresh coriander leaves, chopped
- 1/2 tsp garam masala
- 2 tsp extra virgin olive oil (for cooking)
Instructions
- Prepare Dough: In a mixing bowl combine wholemeal flour and salt. Add the water in small increments and knead to make a soft dough (not all of the water may be needed). Add oil and knead again. Let it rest for 10 minutes, then divide it into 3 equal portions per serve.
- Make Filling: Squeeze out the grated cauliflower to remove the water. Use it in your curries or to knead the dough.
- Mix grated cauliflower with turmeric, chilli powder and fresh coriander. Set aside. Don’t add salt and garam masala to the filling until you are ready to make the parathas. Divide the filling to 3 portions per serve.
- Assemble Parathas: Take a dough portion, roll it into a small disc, place cauliflower filling in the centre, seal the edges, and roll it out into a 6-7 inch diameter paratha.
- Cook Parathas: Heat a pan over medium heat, cook the paratha on both sides until brown spots appear. Drizzle oil while cooking.
- Serve: Transfer cooked parathas to a casserole dish to keep warm, and repeat withremaining dough portions. Serve hot with yoghurt, salad, or any desired condiment.
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