Potato Cauliflower Paratha With Ghee Recipe

Layers of cooked dough stuffed with vegetables and roasted to perfection, making it a complete dish or tiffin for children.

Nutritional info

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  • 26.7 gm
    Carbohydrate
  • 1.2 gm
    Protein
  • 6.3 gm
    Total Fat
  • 13.9 mg
    Calcium
  • 1.1 mg
    Iron
  • 3.4 mg
    Vitamin C
  • 189.1 kcal
    Energy
  • 6.3 mcg
    Vitamin A
4.0 Tbsp(30.0 gm) Wheat Flour (Whole)
3.0 Boiled Mashed Tbsp(39.0 gm) Potato
2.0 Grated Tbsp(17.0 gm) Cauliflower
1/4 Tsp(0.59 gm) Jeera
1/4 Tsp(0.53 gm) Dry Mango Powder
1/4 Tsp(0.74 gm) Hing
1/4 Tsp(1.0 gm) Salt
2.0 Tsp(6.0 gm) Ghee
17.0 Ml(17.0 ml) Water
  • For the filling take a mixing bowl add 1 tbsp grated cauliflower, 1.5 tbsp boiled and mashed potato, 1/4th tsp salt, 1/4th tsp hing, 1/4th tsp dry mango powder and mix well. Keep aside.

  • To make the roti take a fresh mixing bowl add 1/4th cup wheat flour and 1/4th tsp jeera. Adding a little water knead it into a soft dough and keep aside.

  • Take the kneaded dough, roll it in balls, lightly coat it with wheat flour and flatten them to make a circular paratha shape using a rolling pin.

  • Take the filling mixture and put it in the centre. Covering from all sides make it into a ball form with filling. Flatten and make it in a circular paratha shape using a rolling pin.

  • Heat a nonstick tava on a low flame and roast the paratha on it. Flip and spread 1 tsp ghee on the paratha.

  • Allowing it to cook, make sure both sides are browned well.

  • Garnish with coriander.

  • Serve hot.