In the cold season, enjoying hot parathas with butter and green paste in the mornings has a special charm, and cauliflower paratha is particularly popular. However, many people face a problem: when cooking at home, finely chopped cauliflower releases liquid, which makes the dough moist, and the paratha tears while rolling.
If you are experiencing similar difficulties, you no longer need to worry. Using simple techniques, such as squeezing excess moisture from the cauliflower, adding a small amount of roasted chickpea flour to the spices, and kneading the dough correctly, will allow you to make a fluffy, soft, and crispy cauliflower paratha at home, comparable to those served in snack bars.
For the dough (Dough):
2 cups of wheat flour, 1 tablespoon of oil or ghee, 1/2 teaspoon of ajwain, salt to taste. Warm water for kneading the dough.
For the stuffing (Stuffing):
2 cups of grated cauliflower (cauliflower part only), 2 tablespoons of finely chopped fresh coriander, 1 tablespoon of grated ginger, 2 green chilies (finely chopped), 1 tablespoon of roasted chickpea flour (secret ingredient for absorbing moisture), 1/2 teaspoon of ajwain, 1/2 teaspoon of roasted cumin, 1/2 teaspoon of amchur powder or chaat masala, 1/2 teaspoon of Kashmiri red chili, 1/4 teaspoon of garam masala, 1/2 teaspoon of dried mint (kasuri methi), salt to taste (add only when rolling the paratha).
For frying the paratha – desi ghee or oil.
In a wide bowl, mix the wheat flour, ajwain, 1 teaspoon of oil, and a pinch of salt. Then gradually add warm water to knead a very soft and elastic dough. It is important that the dough is not stiff, otherwise the paratha will tear. Grease the dough with a little oil and cover it to rest for 15 minutes.
After grating the cauliflower, add 1/2 teaspoon of salt to it and let it sit for 5 minutes. Then place the cauliflower in a clean cotton cloth and squeeze out all the liquid firmly. This released liquid can be used for kneading the dough.
Transfer the squeezed dry cauliflower to a bowl. Add the chopped coriander, ginger, green chili, roasted cumin, red chili, amchur, garam masala, kasuri methi, and 1 tablespoon of roasted chickpea flour. The roasted chickpea flour absorbs residual moisture from the cauliflower. (It is important not to add salt to the stuffing beforehand).
When you are about to roll the paratha, add salt to the stuffing to taste. If you add salt in advance, the cauliflower will start releasing liquid again.
Take a medium ball (pedu) of dough and roll it in dry flour, giving it a deep bowl shape. Then fill it with 2-3 tablespoons of the prepared stuffing. Close the edges of the ball, lifting them up, and remove excess dough from the top. Gently flatten the filled ball with your hands so that the stuffing is evenly distributed over the entire surface. After this, roll it in dry flour and carefully roll it out with a rolling pin into a round and slightly thick paratha.
Heat the pan over medium or high heat. Place the paratha on the pan. When one side is slightly browned, flip it over. Now grease both sides with desi ghee or oil and fry, pressing lightly with a spatula. The paratha will immediately puff up, becoming crispy on the outside and soft inside.
The finished, fluffy, and aromatic cauliflower paratha is ready! It is recommended to serve it with fresh butter, fresh yogurt, and mango chutney.