Aloo Gobhi Paratha

For making 5 parathas

Ingredients:

For dough

1 cup wheat flour

1/2 tsp of cumin powder

1/2 tsp of carom seeds

¼ tsp of oil

salt to taste

For stuffing

2 big potatoes (Cook the potatoes in pressure cooker till 2-3 whistles. Once the cool down, peel them and mash them really well.)

1 cup shredded cauliflower

4 green chilies - finely chopped

3-4 curry leaves

2 cloves of garlic - minced

1 medium sized onion – finely chopped

1/4 tsp of turmeric powder

1/2 tsp coriander powder

1/2 tsp dry mango powder

pinch of asafoetida

1 tsp of lime juice

salt to taste

cilantro - finely chopped

Procedure

Making dough for paratha

• To make the paratha dough, Take wheat flour in mixing bowl. Add cumin powder, carom seeds and salt to taste. Knead the dough well. Consistency of dough should be soft like regular chapati/roti dough. Apply few drops of oil and cover it. Let the dough rest for 30-40 minutes.

Aloo Gobhi stuffing (Potato - Cauliflower stuffing)

• Heat oil in a pan. Add green chilies, pinch of asafoetida and curry leaves. Let them crackle. Add chopped onion and saute till onion becomes translucent. Add minced garlic and saute for few seconds. Add shredded cauliflower, turmeric powder, coriander powder, dry mango powder and salt to taste. Saute this mixture for 4-5 minutes. Add mashed potatoes, lime juice and chopped cilantro. Mix well and cook for 3-4 minutes. switch off the heat. Let the stuffing cool down. Make 5 equal sized balls and keep them aside.

Roasting of a paratha

• Take a medium sized ball of dough and roll it like a small puri. Roll the edges, keeping middle part thick. Place potato-cauliflower stuffing on it. Cover all sides of stuffing with edges of dough. Dip into flour. Roll gently and evenly from all the sides. Roll paratha little thick than chapati/roti.
• Roast paratha well from both sides. Apply ghee on it while roasting. Serve paratha with rayata, pickle or tomato ketchup.