Indian · Lunch
Cauliflower Stuffed Flatbread (Low-Calorie)
Whole wheat flatbread stuffed with spiced mashed cauliflower and cooked on a griddle with minimal oil. Seasoned with cumin, coriander, ginger and green chili in an aloo-gobi style. Served with yogurt and lemon wedge for a lighter take on traditional paratha.
$2
20 minsPrep
12 minsCook
32 minsTotal
MediumLevel
Nutrition per serving
338Calories
12.8gProtein
8.9gFat
58.6gCarbs
5.2gSugar
10.8gFiber
680mgSodium
4mgChol
1.6gSat Fat
680mgPotassium
110mgCalcium
3.4mgIron
0mcgVitamin B12
58mgVitamin C
vegetarian
low-calorie
low-cholesterol
high-fiber
low-calorie
Instructions
1
Prep
Mix grated cauliflower with cumin, coriander, ginger, chili, cilantro, turmeric, garam masala and salt until evenly coated.
2
Knead
Work whole wheat flour with water until a smooth, non-sticky dough forms; cover and rest 15 minutes.
3
Rest
Let dough sit covered at room temperature 15 minutes until softer and slightly elastic.
4
Stuff
Divide dough into two balls, roll into discs, fill one with cauliflower mixture, seal edges with second disc.
5
Build
Roll stuffed dough into a 6-inch flatbread on a floured surface, dusting to prevent sticking.
6
Char
Heat griddle over medium heat, cook dry 1 minute per side until blisters appear, brush with oil, cook 2–3 minutes per side until golden-brown.
7
Plate
Serve flatbread with yogurt alongside and lemon wedge for squeezing.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g cauliflower
- 1 cup120g whole wheat flour
- 2 tsp2 tsp cumin-ground
- 1 tsp1 tsp coriander-ground
- 1 tsp1 tsp ginger-fresh
- 11 fresh green chili
- 2 tbsp2 tbsp cilantro
- 1/2 tsp1/2 tsp turmeric-ground
- 1/2 tsp1/2 tsp garam-masala
- 1/2 tsp1/2 tsp salt
- 4 tsp4 tsp vegetable-oil
- 4 tbsp60g plain-yogurt, for serving
- 11 lemon, cut into a wedge, for serving
