This classic Indian flatbread is generously stuffed with a savory, spiced cauliflower filling. The combination of fresh ginger and warm garam masala creates a filling that is delicious on its own, but pairs perfectly with fresh chutney or yogurt.
• Preparation time: 15–30 minutes
• Dough resting time: 0.5 – 3 hours
• Cooking time: 40 minutes
• Yields: 10 stuffed parathas
Ingredients
For the Dough:
• Flour: 18.3 oz / 520 g sieved chapati flour (or 12.2 oz / 347 g whole wheat flour mixed with 6.1 oz / 173 g all-purpose flour)
• Salt: 0.3 oz / 9 g (approx. 0.5 tbsp)
• Butter/Ghee: 2.6 oz / 73 g melted, unsalted (approx. 0.33 cup)
• Water: 11.3 oz / 320 g warm water (approx. 100°F/38°C), or as needed (approx. 1.33 cups)
For the Cauliflower Filling:
• Ghee/Oil: 1.5 oz / 41 g ghee or vegetable oil (approx. 3 tbsp)
• Ginger: 1.1 oz / 30 g finely minced or shredded fresh ginger (approx. 2 tbsp)
• Cauliflower: 12 oz / 340 g finely chopped or coarsely shredded (approx. 2.75 cups)*
• Garam Masala: 0.28 oz / 8 g (approx. 2 tsp)
• Paprika/Cayenne: 0.04 oz / 1 g (approx. 0.25 tsp)
• Salt: 0.26 oz / 7.5 g (approx. 1.25 tsp)
For Cooking:
• Chapati or sieved wheat flour (for dusting)
• Ghee/Oil: 5.1 oz / 146 g (approx. 0.67 cup)
*Note on Cauliflower: A food processor with a shredding disk is the fastest. You can also use a blender: fill the jar 0.33 (one-third) full with water, add cauliflower chunks to fill it to the 0.5 (halfway) mark, and blend until finely chopped. Drain in a fine-mesh strainer, pressing firmly to remove all excess water.
Instructions
1. Prepare the Dough
• In a large bowl, combine the flour (18.3 oz / 520 g) and salt (0.3 oz / 9 g). Drizzle in the melted butter or ghee (2.6 oz / 73 g). Rub the fat into the flour with your fingertips until the mixture has the consistency of coarse oatmeal.
• Gradually add the warm water (11.3 oz / 320 g), mixing until the flour comes together into a rough mass. Add more water in small dribbles as needed until you can form a medium-stiff dough.
• Transfer the dough to a lightly floured surface and knead for about 10 minutes, or until it is silky smooth and pliable.
• Shape the dough into a ball, rub it with a little ghee or oil, and place it back in the bowl. Cover and let it rest for at least 0.5 hours (30 minutes) or up to 3 hours.
2. Make the Filling
• While the dough rests, heat the filling ghee or oil (1.5 oz / 41 g) in a large frying pan over moderate heat.
• Add the fresh ginger (1.1 oz / 30 g) and stir-fry for 30 seconds, then add the cauliflower (12 oz / 340 g).
• Stir-fry for about 5 minutes, or until the cauliflower softens and begins to look fried.
• Add the garam masala (0.28 oz / 8 g), paprika/cayenne (0.04 oz / 1 g), and salt (0.26 oz / 7.5 g). Stir well to combine, then remove the pan from the heat.
• Divide the filling into 10 equal portions and set aside to cool completely.
3. Assemble the Parathas
• Briefly knead the rested dough. Divide it in half. Roll each half into a rope, and cut each rope into 10 equal portions (you will have 20 balls total). Cover the dough balls with a damp cloth.
• Take two dough balls. Flatten one into a patty, dip both sides in dusting flour, and roll it into an even 6-inch (15.2 cm) round. Set it aside.
• Roll the second dough ball into a 6-inch (15.2 cm) round in the same way.
• Brush a thin border of water around the edge of one of the dough rounds.
• Spread one portion of the cooled cauliflower filling evenly over the round, leaving the 0.5-inch (1.3 cm) water-brushed border clear.
• Carefully place the second dough round on top. Gently smooth the surface from the center outwards to press out any air bubbles, then firmly press all around the edges to seal the paratha.
• Place the assembled paratha on a sheet of waxed paper. Repeat the process with the remaining dough and filling.
4. Cook the Parathas
• Preheat a griddle or tawa over moderate heat (about 375°F/190°C). Brush the surface lightly with ghee or oil.
• Carefully lay one stuffed paratha on the hot griddle. Cook for about 1.5 to 2 minutes.
• Drizzle about 0.17 oz / 5 g (1 teaspoon) of the cooking ghee or oil around the edges and on top of the paratha.
• When the bottom has reddish-brown spots, flip it over with a spatula.
• Drizzle another 0.17 oz / 5 g (1 teaspoon) of ghee or oil on the new top surface. Cook for 1-2 minutes more, until the second side is also spotted brown and crisp, and the bread puffs in places.
• Transfer the cooked paratha to a basket lined with a clean tea towel to keep it warm. Repeat the cooking process for all remaining parathas.
• Serve hot with chutney, yogurt, or Indian pickles.
