Bio-Oz buckwheat flour and cauliflower Parantha - gluten-free recipe

Thank you Honey Ahuja for this tasty recipe!

"I use buckwheat flour every day in my family’s meals. I have bought bio-oz buckwheat flour and I liked it being available in bulk and is also gluten-free for our dietary restrictions. I prepare buckwheat roti stuffed with different vegetables like boiled potatoes, spinach, cauliflower, broccoli, fenugreek leaves etc. One of my light and healthy recipe for a gluten-free breakfast or lunch is Bio-OZ Buckwheat flour and cauliflower parantha" ... Honey Ahuja 

All Australian ingredients

• 250 gms Bio-oz buckwheat flour

• 250-300 gms grated cauliflower

• Salt- 1 teaspoon

• Carom seeds- 1 teaspoon

• Cumin seeds - 1 teaspoon

• Coriander leaves (optional)

• Cut Green chilies (optional)

• Black pepper - 1 teaspoon

• 1 tablespoon clarified butter (desi ghee)

Takes 15 minutes prep, 10-15 minutes cooking time, serves 4.

Instructions

1. Add grated cauliflower and buckwheat flour with all the spices including salt, pepper, coriander, carom seeds, cumin seeds and green chillies in a big mixing bowl and make a smooth dough.

2. Take a little bit of clarified butter on your hand and smooth the dough with it. Keep the dough in the refrigerator for about 10 minutes.

3. Now the dough is ready to be used to make buckwheat stuffed parantha.

4. Heat the pan from medium to high flame and wipe it with clarified butter.

5. Make little portions from the dough and make about 8-10 circles. Use the cling wrap and place one circle on it. Roll it with the hand or rolling pin and make a round roti about 2mm thick.

6. Place the rolled parantha on the hot griddle. Turn sides and batter with ghee. Cook both sides until brown.

7. Serve hot with butter or yoghurt Or pickle.