- Serves
- 4
- Portion
- 1 paratha
- Time
- 35 min
- Texture
- Soft
- Season
- Winter
- Dosha
- Vata
- Pitta
- Kapha
Vata–Kapha
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Whole-wheat flour (atta) | 1⅓ cups | 160 g | 800 g | |
| Water | ⅓ cup + 1 tbsp | 100 ml | 500 ml | |
| Cauliflower | grated, squeezed | 200 g | 1000 g | |
| Ginger, fresh | 2 tsp | 10 g | 50 g | |
| Carom (ajwain) | pinch | 0.5 g | 2.5 g | |
| Coriander seed / powder | 1 tsp | 2 g | 10 g | |
| Coriander leaves | 2 tbsp | 8 g | 40 g | |
| Rock salt (sendha namak) | ½ tsp | 3 g | 15 g | |
| Ghee (cow) | for cooking | 20 g | 100 g |
Method
How to cook it
Step 1: Knead dough; rest.
Step 2: Mix filling just before stuffing (salt draws water).
Step 3: Stuff, roll; cook on medium with ghee.
Nutrition
Per serving, estimated
198kcal
Energy
5.9g
Protein
5.9g
Fat
28.9g
Carbohydrate
5.7g
Fibre
0.8g
Salt
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
Variations & further ideas
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