Transform humble cauliflower into delicious, herbaceous flatbreads with this creative Indian-inspired recipe. These flatbreads combine the nutritional benefits of cauliflower with traditional Indian spices, creating a perfect accompaniment to any meal or a satisfying snack on their own. Served with vibrant chutneys, these flatbreads offer a healthier alternative to traditional parathas while maintaining authentic flavors.
Ingredients
For the Flatbread Dough:
- 1 cup (120g) wheat flour
- 1 cup (120g) rice flour
- 1.5 cups (350ml) water
- 1 tsp oil, plus more for cooking
- Salt to taste
For the Cauliflower Filling:
- 1 medium cauliflower (300g)
- 1 small onion, finely chopped
- 2 green chilies, finely chopped
- 4 garlic cloves, minced
- ½ tsp cumin seeds
- ¼ tsp asafoetida (hing)
- ½ tsp red chili flakes
- 2-3 tbsp fresh coriander leaves, chopped
- Salt to taste
Instructions
Step 1: Prepare the Cauliflower
- Cut cauliflower into florets
- Boil water in a large pot
- Cook cauliflower until tender (about 5-7 minutes)
- Drain and let cool
- Finely chop or grate the cooled cauliflower
Step 2: Make the Dough
- Combine wheat flour and rice flour in a bowl
- Gradually add water while kneading
- Add 1 tsp oil and salt
- Knead until smooth and elastic
- Cover and rest for 20 minutes
Step 3: Prepare the Filling
- Mix chopped cauliflower with onion and garlic
- Add green chilies, cumin seeds, and asafoetida
- Mix in red chili flakes and salt
- Add fresh coriander leaves
- Combine well
Step 4: Make the Flatbreads
- Divide dough into small balls
- Roll each ball into a circle
- Place filling in center
- Fold edges and seal
- Roll gently into a flat disc
- Cook on hot griddle with oil until golden brown
Timing
- Prep Time: 30 minutes
- Cooking Time: 20 minutes
- Total Time: 50 minutes
Nutritional Information
Per flatbread (makes 12):
- Calories: 120
- Protein: 3g
- Carbohydrates: 22g
- Fiber: 2g
- Fat: 2g
Tips and Tricks
- Don’t overcook the cauliflower – it should be tender but not mushy
- Let the dough rest properly for better texture
- Keep the griddle at medium heat for even cooking
- Use enough oil while cooking for crispiness
Variations and Substitutions
- Use whole wheat flour only for a healthier version
- Add grated cheese for extra richness
- Include grated carrots or peas
- Substitute green chilies with black pepper
- Use ghee instead of oil for traditional flavor
FAQs
Q: Can I make the dough ahead of time?
A: Yes, store in refrigerator for up to 24 hours.
Q: How do I prevent the filling from leaking?
A: Ensure proper sealing and gentle rolling.
Q: Can I freeze these flatbreads?
A: Yes, freeze with parchment paper between layers.
Q: Are these spicy?
A: Adjust chilies to your preference.
Storage and Make-Ahead Tips
- Store cooked flatbreads in an airtight container for 2 days
- Refrigerate for up to 5 days
- Freeze for up to 3 months
- Reheat on griddle or microwave
- Make filling ahead and store separately