Cauliflower stuffed flatbread/ Cauliflower Paratha

Paratha is a stuffed Indian flatbread. Not only in India but also in many countries like Pakistan, Myanmar where wheat is grown abundantly and is the staple food of that region. In some places, parathas also served with tea time snack. Though it is not a common food of South India, paratha is a very common breakfast recipe in Northern part of India.

A very light stuffing is prepared and is stuffed in the normal flatbread ( Chappathi). That all the recipe. If the stuffing becomes wet or becomes overpowering with the spices, it will not taste that good. Wet stuffing will make the dough so soggy and will thicken the bread dough while rolling. So it is very important to make the stuffing as dry as it can be.

Like Cauliflower paratha, this stuffing can be done with radish, potato, spinach, cottage cheese (paneer). Also it tastes well with non- veg stuffing like minced chicken, mutton, shrimp, beef, pork, etc., With the stuffing the raw bread balls are rolled into flatbreads and shallow fried in Tava/ smooth Griddle pan. Normally it is served with a little butter or with pickle, an Indian condiment named Raita which is prepared with plain yogurt and raw vegetables, tomato sauce.

Cauliflower paratha


  • Prep time – 20 mins
  • Cooking time – 3 mins ( for 1)
  • Serves – 3


  • Wheat flour – 1 cup ( sifted)
  • Oil – 1/2 teaspoon for dough
  • Oil or Ghee ( Clarified butter) – enough to shallow fry
  • Salt to taste
  • Water – enough to make a soft non-sticky dough
  • Cauliflower – 1/2 ( florets separated )
  • Green chillies – 2 ( finely chopped)
  • Red chilli powder – a pinch
  • Garam Masala powder – a pinch
  • Fennel powder – a pinch ( optional)
  • Cilantro – 1 tablespoon ( finely chopped)


  • Make the dough by adding wheat flour, salt ( only half salt taste) , oil and enough water. Keep it aside till the stuffing is done.

  • In another bowl, slice the cauliflower in a chips slicer/ Mandoline slicer into a very thin mixture. Add the green chillies, half salt, red chilli powder, garam masala, fennel powder, cilantro and mix them dry.

  • Sometimes, cauliflower can have some water in it after slicing. Make sure to place the entire mixture in a kitchen paper towel and pat the mixture dry. And make the dough into balls.

  • Place the dough ball in hand and gently make it into bowl and put the stuffing in and seal it. Dust with the flour and roll it into a flatbread with neither thin nor thick size.

  • Heat a Tava/ smooth Griddle over medium/ high heat and place the rolled stuffed flatbread. Add little oil or clarified butter ( ghee) on top of  it and spread. Wait for 20 seconds and flip it and apply oil. Again flip it after 20 seconds until it gets golden brown on both sides.
  • Serve hot with side dish or just like that with little bit of butter.

Hope you liked the recipe. I will share another interesting recipe in my next post. Your feedback are welcome. For updates please follow my blog.  Happy cooking!


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