Soya and Cauliflower Parathas

by Tarla Dalal

add to my cookbook add to shopping list

5/5 stars 100% LIKED IT 1 REVIEW ALL GOOD

Added to 27 cookbooks This recipe has been viewed 22384 times

Texture is as important to a dish as flavour itself and that is precisely what makes this dish so exceptional! Soya and cauliflower combine really well in the stuffing as the soaked soya granules and grated cauliflower have similar a texture. Mint and coriander further add their unique flavours, making this dish a winner in the flavour aspect as well! Not to forget that soya flour and granules add iron, calcium and protein, making these Parathas a nutritious treat. I've used less oil in this recipe; so this delicious treat is low-cal as well! These Parathas don't even require a side-dish, but can be served with a subzi and curds for added value!

Add your private note

Soya and Cauliflower Parathas recipe - How to make Soya and Cauliflower Parathas

Tags

Preparation Time: 15 Minutes Cooking Time: 35 Minutes Total Time: 0 mins 6Makes 6 parathas
Show me for parathas

Ingredients

1 recipe Soya Based Basic Dough

For the stuffing
1 tsp soya oil
1/2 tsp cumin seeds (jeera)
1/2 cup grated cauliflower
1 tsp ginger-green chilli paste
1/8 tsp turmeric powder (haldi)
1/4 cup soaked soya granules
salt to taste
1 1/2 tbsp finely chopped mint leaves (phudina)
2 tbsp finely chopped coriander (dhania)

Other ingredients
whole wheat flour (gehun ka atta) for rolling
1 1/2 tsp soya oil for cooking

Method

For the stuffing

Heat the soya oil in a non-stick kadhai and add the cumin seeds.
When the seeds crackle, add the cauliflower and sauté for 5 minutes, while stirring continuously. Sprinkle a little water if required.
Add the ginger-green chilli paste, turmeric powder, soya granules and salt and mix well. Remove from the flame and keep aside to cool.
When cool, add the mint and coriander and mix well.
Divide the mixture into 6 equal portions and keep aside.

How to proceed

Divide the dough into 6 equal portions and roll out one portion of the dough into a 75 mm. (3") diameter circle using a little flour for rolling.
Place a portion of the stuffing in the centre and fold the edges of the dough over the stuffing.
Pinch the edges together to seal the stuffing and remove the excess dough.
Flatten the dough and roll out again into a 125 mm. (5") diameter circle.
Cook the paratha on a non-stick tava (griddle) over a medium flame using ¼ teaspoon soya oil till both sides are golden brown.
Repeat with the remaining dough and stuffing to make 5 more parathas.
Serve hot.

RECIPE SOURCE : Soya Rotis and Subzis

Login Name
Password

Soya and Cauliflower Parathas

Soya and Cauliflower Parathas recipe - How to make Soya and Cauliflower Parathas

Tags

No Contest Announced