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Cauliflour Stuffed Parathas



8 portion(s)


  • 4 Cups Flour, Bread or plain
  • 2 teaspoons salt
  • 430 grams Warm water.
  • 1 level tablespoon oil or ghee, Melted

Cauliflour filling

  • 250 grams cauliflower florets, Chopped
  • 1 clove garlic
  • 20 grams ghee (or butter)
  • 2 green chilli, Medium chopped
  • 1 level teaspoon ginger fresh
  • 1/4 teaspoon cumin seeds
  • seasoning to taste
  • 2 tablespoons coriander leaf
  • 1/4 teaspoon cayenne pepper
  • 75 grams ghee (or butter), Extra

Recipe's preparation

  1. Place flour and salt in TM bowl, mix speed 3 2-3 seconds. Add water, oiland combine to a sticky dough speed 3. Dough modeFor 5 minutes until smooth. Remove from bowl place in a lightly oiled bowl cover with a cloth and set aside for 45 minutes. Meanwhile prepare filling.

  2. Place florets in TM. Grate to fine crumb speed 7. Set aside. Add ghee to bowl and melt, 80 degrees. When temperature is reached add garlic ginger seeds Chillis seasonings and spices. Mill speed 7-8 3 seconds. Scrape down sides and repeat. Cook spices 2 minutes, add cauliflour and cook another 4 minutes. Remove from bowl to cool (use a collander to drain if too moist) Stir thru chopped coriander (and some mint if you like)Wash bowl and cool. Return dough to bowl and Dough modefor 5 minutes.divide into 8 balls. Roll out to 20cm rounds and spread a  tablespoon of cauliflour mix on one half. Press edges to seal, baste with a little ghee and fold over again. Gently roll again to about double the size. Heat a heavy based frying pan and baste with ghee. Fry Parathas until golden brown about 2 minutes on medium to hot . Turn and cook other side. Keep warm in thermoserver. Repeat with other prepared Parathas basting the pan with ghee each time.

    Update... An easier way to prepare these is to place filling in centre of a smaller disc, say 15 cm and gather up sides enclosing filling then pinch together. Turn over and roll out till quite thin. Cook as above



Best made just before serving. Can be frozen. Reheat  wrapped in foil in oven moderate heat. Brush excess flour off after rolling out and before grilling. Recipe converted from nine msm

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  • These sound delicious! Next

    Submitted by The Bush Gourmand on 4. March 2014 - 21:25.

    These sound delicious! Next time we have curry, I'll make them.


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