Indian · Lunch
Cauliflower Stuffed Flatbread
A whole wheat flatbread rolled around a spiced mashed cauliflower filling, seasoned with cumin, ginger, chili and fresh cilantro, then pan-griddled in ghee until browned and blistered. Served with plain yogurt and a lime wedge, this stuffed paratha works as a light lunch or handheld snack.
$2
20 minsPrep
10 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
478Calories
15.8gProtein
16.9gFat
68.4gCarbs
6.1gSugar
11.6gFiber
612mgSodium
38mgChol
8.9gSat Fat
780mgPotassium
145mgCalcium
4.2mgIron
0.1mcgVitamin B12
58mgVitamin C
vegetarian
low-cholesterol
high-fiber
spice-route
thirty-min-meals
all-time-classics
vegetarian
Instructions
1
Prep
Grate the cauliflower finely, sprinkle with 1/4 tsp salt, let sit 10 minutes, then squeeze out excess moisture until the pile feels dry and crumbly.
2
Build
Mix the grated cauliflower with ginger, cumin, finely chopped chili, chopped cilantro, turmeric, chili powder and garam masala until evenly speckled with spice.
3
Knead
In a separate bowl, work the whole wheat flour with a pinch of salt and 3–4 tbsp water to form a soft dough, kneading for 3 minutes until smooth.
4
Rest
Cover the dough with a damp cloth and let rest at room temperature for 15 minutes until relaxed and easy to roll.
5
Stuff
Divide the dough into two balls, roll each into a 4-inch disc, place half the filling in the center of one disc, gather edges and pinch to seal, then flatten gently. Repeat with the second disc.
6
Roll
Dust the stuffed dough balls with flour and roll each out gently into a 6-inch round, working from the center outward and dusting as needed.
7
Fry
Heat a griddle over medium heat, add 1 tsp ghee, and cook each flatbread 2 minutes per side, brushing with remaining ghee, until browned with blistered spots.
8
Plate
Transfer the flatbread to a plate and serve hot alongside the plain yogurt and lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.8 oz280g cauliflower
- 1 1/2 cup180g whole wheat flour, plus extra for dusting
- 2 tsp2 tsp ginger-fresh
- 1 tsp1 tsp cumin-ground
- 22 small chili-fresh
- 4 tbsp4 tbsp cilantro
- 1/2 tsp1/2 tsp turmeric-ground
- 1/2 tsp1/2 tsp chili-powder
- 1/2 tsp1/2 tsp garam-masala
- salt, to taste
- 4 tsp4 tsp ghee, for cooking
- 4 tbsp4 tbsp plain-yogurt, to serve
- 22 lime wedge, to serve
