not a complete recipe


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  • Prep Time


  • Total Time


  • Servings



  • 1

    C. whole wheat flour

  • 1

    C. unbleached all-purpose flour

  • Salt

  • 1 to 1¼

    C. water

  • 1

    medium head cauliflower (2 to 2/4 lbs.)

  • l-inch piece fresh ginger, grated

  • 2

    T. finely chopped cilantro, leaves and fleshy stems

  • ½

    tsp. cayenne

  • 1

    bunch scallions, green parts only, chopped

  • ½

    tsp. garam masala

  • 1

    tsp. cumin seeds

  • All purpose flour, for rolling

  • Canola oil, for cooking

  • Butter, for serving


1. Make the bread dough: Mix the flours and 1 tsp. salt in a large bowl. Add 1/2 C. of the water to the flour mixture and mix with your hand to combine. Add another 1/4 C. water and mix again. Continue adding water, a little at a time, until the dough forms a ball. (The dough should take about 1 C. water.) Now knead the dough vigorously on a clean, unfloured work surface, until the dough is moist, soft and slightly sticky but doesn't cling to clean hands or the work surface, about 5 minutes. If the dough is dry, dip your fingers into some water and knead the water into the dough. Put the dough into a clean bowl, cover with a clean damp kitchen towel pressed directly onto the surface and let rest at least 10 minutes or up to 30 minutes. 2. Grate the cauliflower on the fine holes of a grater, holding the head by the stem end and grating everything but the stem into a large bowl. Add the ginger, cilantro, cayenne, scallions, garam masala and cumin seeds and mix well. 3. When the dough has rested, set out a bowl of all-purpose flour and a small bowl of canola oil, with a spoon, on your work surface. Lightly flour your work surface as well. Break off a piece of dough about the size of a golf ball. Toss it first in the bowl of flour and then roll it between the palms of your hands to make a ball. Set the ball on your work surface and flatten to a 2-inch disk. Sprinkle generously with salt. (Salting the bread rather than the filling keeps the cauliflower from weeping, making the bread soggy.)Now roll the disk, flouring the work surface and the dough round as needed, into a thin round 4 1/2 to 5 inches in diameter. 4. Mound about 1/4 C. of the cauliflower mixture into the center of the dough round. Bring the edges of the dough up over the top of the filling and press them together to make a pouch. Press down on the "neck" of the pouch with the palm of one hand to make a slightly rounded disk. Turn the disk in the bowl of flour and roll it out again into a round about 6 inches in diameter. Pat it between your hands to brush off the excess flour. Put the paratha on a plate and cover with a sheet of plastic wrap. Continue to roll all of the remaining dough into parathas and stack them on the plate with a sheet of plastic wrap between each one


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