Roasted Cauliflower Paneer Paratha

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I enjoy preparing and eating different types of paratha. Recently I noticed that there was a quarter of cauliflower lying around in my refrigerator, I was thinking of how to use it. I could use it in tawa vegetable, pav bhaji which I prepare all the time. I was thinking of using it for lunch so I thought why not make stuff paratha. I also had small piece of paneer so I decided to prepare cauliflower paneer paratha. I was thinking of adding some twist so I decided to roast cauliflower first instead of using it raw. This was my first attempt and my family absolutely loved it!

Those who don’t know, paneer is an Indian cottage cheese mostly used in North Indian dishes. My family loves any kind of stuff paratha so decided to try something different and it was a great success.

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Ingredients:

Dough
Whole wheat flour – 2 cups
Olive oil – 1 tbsp
Salt to taste
Warm water

Stuffing
2 cups cauliflower cut in slices
1 cup grated/mashed paneer
1 tsp chat masala
1 finely chopped green chili
1/2 tsp cumin seeds
Salt for taste
Oil for cooking

Procedure

1. Mix wheat flour, olive oil, salt and warm water and make soft dough. Let the dough rest for 10-15 minutes.

2.  You can either roast cauliflower in oven or on pan. I used pan. Heat pan, add 1 tbsp oil. When oil is hot, add cauliflower florets. Do not stir it as you don’t need to cook it much, we are looking for brown marks which gives nice smoky flavour. Stir it occasionally, it will take around 3-4 minutes. If you are roasting in oven then spread florets in oven proof dish, add some oil and roast at 350F for around 10-15 minutes.

3. Chop the roasted cauliflower using chopper or food processor. In a bowl, mix chopped cauliflower with grated paneer, chat masala, finely chopped green chili, cumin seeds and salt. Mix well and leave it on side.

4. When you are ready to make paratha, make softball size ball of dough, roll a small paratha, put stuffing in the middle and close it from all the side to cover stuffing. Now roll it bigger. Be careful when rolling as it can break slightly.

5. Heat non-stick pan/tawa and spread the oil. Add the paratha on hot pan smooth side below. In a 1/2 minute flip it and let it cook on the other side. Spread 1 tsp of oil on upper side and flip it again and cook pressing lightly with flat spatula.

6. When it ready, serve with cucumber raita, coriander chutney or pickle.  We ate with plain yogurt garnished with sumac and mango pickle on side.

Enjoy this easy to make cauliflower paneer paratha not just for breakfast or lunch but anytime of the day. You can add handful of chopped coriander to the mixture if you wish. By roasting cauliflower, it adds some smokey flavour. You can pack this for tiffin.

Please do leave a comment or let me know if you have any questions.

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