Ingredients
- 2 cups whole wheat flour
- 1 tsp salt
- 1 tsp red chilli powder
- 1/2 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 2 tbsp Rice Bran oil
- 1 cup finely chopped cauliflower
- 1/2 cup finely chopped onion
- 1 green chilli, finely chopped
- 1 tsp ginger paste
- 1 tbsp chopped coriander leaves
- Rice Bran oil for frying the parathas
Instructions
- In a mixing bowl, combine the whole wheat flour, salt, red chilli powder, turmeric powder, cumin powder, and coriander powder. Mix well.
- Add 2 tbsp Rice Bran oil to the flour mixture and mix until the oil is evenly distributed.
- Add the finely chopped cauliflower, onion, green chilli, ginger paste, and chopped coriander leaves to the flour mixture. Mix well.
- Gradually add enough water to form a smooth and pliable dough. Knead the dough for a few minutes.
- Divide the dough into equal-sized portions.
- Take one portion of the dough and roll it into a small ball. Flatten it slightly.
- Dust the ball with some flour and roll it into a circle of about 6-7 inches in diameter.
- Heat a tawa or griddle over medium heat. Brush some Rice Bran oil on the surface.
- Place the rolled-out paratha on the tawa and cook for 1-2 minutes, or until the underside is lightly browned.
- Flip the paratha over and brush some Rice Bran oil on the surface. Cook for 1-2 minutes or until the other side is lightly browned.
- Remove the paratha from the tawa and keep it warm. Repeat the process with the remaining dough portions.
- Serve hot with yogurt or a pickle.
This recipe yields about 8-10 parathas.
Note: Rice Bran oil has a high smoke point, making it ideal for cooking at high temperatures. It is also rich in vitamin E, antioxidants, and healthy fats.