Indian Spiced Chickpea and Cauliflower Stuffed Parathas

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

Flaky Indian parathas filled with spiced chickpea and cauliflower mixture. This indian-inspired vegan (gluten-free) ready in about 40 minutes pairs chickpeas, head cauliflower, whole wheat flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 200g chickpeas
• 1/2 head cauliflower
• 200g whole wheat flour
• 1 tsp garam masala
• 100g spinach
• 2 tbsp oil

Instructions

1. Step 1: Drain and rinse 200g chickpeas under cold water until the water runs clear, then transfer to a food processor. Cut 1/2 head cauliflower into small florets and blanch 100g spinach in boiling water for 1 minute, then drain and squeeze dry to remove excess moisture. Add the cauliflower florets and blanched spinach to the food processor.
2. Step 2: Add 1 tbsp oil to the food processor and pulse 8–10 times until the mixture is coarse but mostly smooth, with some visible chunks of cauliflower and spinach. Stir in 1 tsp garam masala, ensuring the spices are evenly distributed throughout the mixture. Set aside.
3. Step 3: In a large mixing bowl, combine 200g whole wheat flour with 2 tbsp oil. Gradually add 100ml warm water, stirring with a fork until a crumbly texture forms. Use your hands to knead the dough for 5–7 minutes until it becomes smooth, elastic, and slightly sticky. Cover the bowl with a damp cloth and let the dough rest for 30 minutes at room temperature.
4. Step 4: Divide the dough into 8 equal portions and roll each into a smooth ball. Flatten each ball into a disc about 10cm in diameter using a rolling pin. Place a generous spoonful (about 3 tbsp) of the spiced chickpea and cauliflower mixture in the center of each disc. Fold the edges of the dough over the filling, pressing firmly to seal into a half-moon shape.
5. Step 5: Lightly dust a clean surface with flour and roll each stuffed dough ball into a thin oval shape, approximately 15cm long and 5cm wide, ensuring the filling is fully enclosed and the dough is evenly thick. Repeat with the remaining dough and filling.
6. Step 6: Heat a large non-stick skillet over medium heat (around 160°C) and add 1 tbsp oil. Place 2–3 parathas in the skillet and cook for 2–3 minutes on the first side until golden brown and crispy, pressing gently with a spatula to ensure even cooking. Flip the parathas and cook for another 2–3 minutes on the second side until golden and fragrant, with the edges slightly curled.
7. Step 7: Transfer the cooked parathas to a plate and repeat the process with the remaining parathas, adding more oil to the skillet as needed. Serve warm, ideally with a dollop of yogurt or a side of chutney, and enjoy the aromatic, spiced flavors of the chickpea and cauliflower filling.