Fennel Cauliflower Chapatis Recipe
I got this recipe from the men’s lectures that Yogi Bhajan gave. In these lectures he outlines several high energy foods and recipes which contribute to potency. I’ve tried this recipe and it’s become one of my favorites.
He says that after eating these cauliflower chapatis you should take a little nap and when you wake you’ll be full of energy.
Ground fennel seed
Ghee (*can substitute olive oil or other oil of choice)
Wheat flatbread (Chapati or Parantha)
Tamari Soy Sauce
- 8 Tbsp ground fennel seed
- 1 Tbsp ground nutmeg
- 1 Tbsp ground cardamom seed
- 2 Tbsp ground cinnamon
- 15 whole cloves, ground up (You can use a coffee grinder or a mortar and pestle to ground the cloves– the spice, not garlic!)
Mix the spices together well and put into a container and set aside. Chop cauliflower well. I like to put half in a food processor so it’s finely chopped and the rest I’ll slice thinly so it’s chunky. Put chopped cauliflower in a bowl and pour a few tablespoons of Ghee over it– enough to cover the cauliflower but not drench it. Then spoon a couple of tablespoons of the spice mixture on top and mix well until the cauliflower has a “rubbed” with spices appearance. Put a few dashes of Tamari in and mix some more.
Heat chapatis with a little ghee in a frying pan until warm and puffy. Set aside to cool slightly but still warm.
Take warm chapatis and stuff with the cauliflower mixture– sprinkle black pepper on top to taste, roll the chapati and enjoy.
Note: the chapati should be stuffed well– there should be enough cauliflower mixture in there that it’s tough to fully close the chapati!