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

  • 27.9 gm
    Carbohydrate
  • 4.3 gm
    Total Fat
  • 14.8 mg
    Calcium
  • 1.1 mg
    Iron
  • 1.9 mg
    Vitamin C
  • 176.7 kcal
    Energy
  • 1.4 gm
    Protein
  • 4.2 mcg
    Vitamin A

Buy From Retailer

1/4 Cup(36.0 gm) Wheat Flour (Whole)

Buy From Retailer

2.0 Boiled Mashed Tbsp(24.0 gm) Potato

Buy From Retailer

1.0 Grated Tbsp(8.0 gm) Cauliflower

Buy From Retailer

1/4 Tsp(0.59 gm) Jeera

Buy From Retailer

1/4 Tsp(0.53 gm) Dry Mango Powder

Buy From Retailer

1/4 Tsp(0.74 gm) Hing

Buy From Retailer

1/4 Tsp(1.0 gm) Salt

Buy From Retailer

1.0 Tsp(4.0 gm) Ghee

Buy From Retailer

30.0 Ml(30.0 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.