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Stuffed cauliflower flatbread
Soft flatbreads made with whole wheat flour, filled with a flavorful mixture of cauliflower, peas, garlic, ginger, and masala. Perfect for winter evenings, these breads are pan-cooked and crispy on the outside, tender on the inside. Also known as parota.
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Cost Breakdown
Critical Success Points
- • Dough rest 10 minutes to relax the gluten.
- • Properly seal the filling so it doesn’t escape during cooking.
- • Cook over medium heat until both sides are golden.
Safety Warnings
- • Be careful with hot oil during cooking.
- • Use oven mitts when handling the hot pan.
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