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Bajra and Cauliflower Paratha

Bajra and Cauliflower Paratha
Bajra and Cauliflower Paratha

A Low-GI, Nutrient-Rich Indian Bread for Diabetics

Introduction: Indulge in the delightful Bajra and Cauliflower Paratha recipe, highlighting the low GI and nutrient-rich benefits of bajra (pearl millet) and cauliflower, making this paratha a healthy option for diabetics. This wholesome and delicious Indian flatbread offers a nutritious alternative to traditional wheat-based parathas without sacrificing taste or texture.


  • 1 cup bajra (pearl millet) flour

  • 1 cup grated cauliflower

  • 1/2 cup finely chopped fresh coriander (cilantro) leaves

  • 1 small onion, finely chopped

  • 1 green chili, finely chopped

  • 1/2 tsp grated ginger

  • 1/2 tsp cumin seeds

  • 1/2 tsp garam masala

  • Salt, to taste

  • Water, as needed

  • Oil or ghee, for cooking


  1. In a large mixing bowl, combine the bajra flour, grated cauliflower, chopped coriander leaves, finely chopped onion, green chili, grated ginger, cumin seeds, garam masala, and salt to taste. Mix well to combine all the ingredients evenly.

  2. Gradually add water to the mixture, kneading the dough until it is soft and pliable. The dough should not be sticky. Cover the dough and let it rest for 15-20 minutes.

  3. Divide the dough into equal-sized portions and shape each portion into a smooth ball.

  4. Preheat a non-stick or cast-iron griddle or tava on medium heat.

  5. On a lightly floured surface, roll out each dough ball into a thin, round paratha. If needed, use a little dry bajra flour to prevent the dough from sticking to the rolling pin or surface.

  6. Place the rolled paratha onto the preheated griddle and cook for 1-2 minutes, or until small bubbles appear on the surface.

  7. Flip the paratha and cook the other side for another 1-2 minutes, or until it develops golden brown spots.

  8. Apply a thin layer of oil or ghee on both sides of the paratha and cook for an additional 30 seconds on each side, pressing gently with a spatula to ensure even cooking.

  9. Transfer the cooked paratha to a serving plate and cover it with a clean cloth to keep it warm. Repeat the process for the remaining dough balls.

  10. Serve the Bajra and Cauliflower Paratha hot with your choice of chutney, yogurt, or curry.


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