4 Serves
106 Mins
In a large mixing bowl, combine whole wheat flour with water and a pinch of salt to form a soft, pliable dough. Cover and let it rest for 30 minutes.
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Vitamin K
14 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
45 µg / 400 µgCalcium
32 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
77 mg / 420 mgPhosphorus
213 mg / 1,250 mgPotassium
386 mg / 4,700 mgSodium
447 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
8 µg / 55 µgFiber
9 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
38 gAlcohol
0 g
Grate the cauliflower finely and mix it with ginger, cilantro, salt, and pepper in a bowl to create the filling.
Divide the dough into balls, flatten them, and place a portion of the cauliflower filling in the center. Seal the edges and roll out each ball into a flat disc using a rolling pin.
Heat a tawa or frying pan over medium heat and brush with a little oil. Cook the paratha on both sides until golden brown and crispy, adding more oil as needed.
28
g123
g60
g
Mexican
Italian