by: Maa Simply too good

Tasty,nutritious,gluten free Millett Cauliflower Paratha


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serves: 4-6

4 1/2 cups Pearl Millet/ Bajra flour

2 Cauliflowers

2 Onions

4 Green chilies

1/4 tsp Turmeric powder

2 tsp Carom seeds / ajwain

1 tbsp Coriander leaves

3 tbsp Mustard oil / Vegetable oil

2-3 tbsp Warm water

Salt - to taste

Nutrition Facts

Servings Per Recipe: 4

Amount per Serving

Calories: 718

  • Total Fat: 18 g
  •     Saturated Fat: 2.2 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 138.8 mg
  • Total Carbs: 123 g
  •     Dietary Fiber: 13 g
  •     Sugars: 12.5 g
  • Protein: 22 g

how is this calculated?

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1.  Fill a large pot with water and bring to boil. Add turmeric powder and 1/2 tsp salt to it.

2.  Dice the cauliflowers into small pieces and drop it in the large pot of hot water and let it soak for 10 mins. This step helps to clean the cauliflower thoroughly.

3.  Chop the onions and green chilies finely.

4.  Heat Mustard oil in a pan - I love mustard oil but some who find it pungent, may substitute with vegetable oil. Saute the onions till translucent, then add chopped green chilies, roughly mashed cauliflower, carom seeds, coriander leaves, salt and cook for about 10 mins till cauliflower is soft and dry. Let the mixture cool down.

5.  Fold into the flour, the cooked cauliflower mixture and knead well. If required add a few tablespoons of warm water to aid kneading and form a dough.

6.  Make small balls with the dough and press them into round circles with the help of a roti / tortilla maker. Non stick electric ones make the job easy, since millet flour is gluten free, it is tough to roll out on a rolling board.

7.  Lay the pressed circle shaped parathas on a iron skillet and drizzle a few drops of oil around it. Let it cook for about 2 - 3 mins on one side, then flip it and cook it for another 2 - 3 mins, till evenly browned on both sides.

8.  Goes well with chilly pickle, thinly sliced onions and yogurt (which can be skipped, if vegan).

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