Aloo Gobi Paratha (Flat Bread Stuffed with Potato and Cauliflower)
|For the dough|
|Wheat flour||3⁄4 Cup (12 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Oil||1 Tablespoon (1 - 2 tbsp)|
|For the filling|
|Cumin seeds||1⁄2 Teaspoon|
|Turmeric powder||1 Pinch|
|Ginger paste||1 Teaspoon|
|Green chili/Green chili paste||1 Medium, chopped finely|
|Green onion/White onion||2 Tablespoon (Any onions available may be used)|
|Cauliflower florets||2 Cup (32 tbs), chopped finely|
|Coriander powder||1⁄2 Teaspoon|
|Dry mint powder||1⁄4 Teaspoon, crushed|
|Amchoor powder||1⁄4 Teaspoon|
|Sugar||To Taste (Optional)|
|Boiled and mashed potato||1 Cup (16 tbs) (Ready-to-use dry potato flakes used)|
|Fresh coriander leaves||2 Tablespoon, chopped finely|
|Oil||3 Teaspoon (As required to drizzle on the parathas)|
|All purpoase flour||1⁄4 Cup (4 tbs) (For dusting)|
To prepare the dough for the paratha:
1. In a bowl, mix wheat flour, all purpose flour, salt and oil (1 - 2 tbsp depending on how crispy you want the outer layer of the paratha).
2. Add water in small amounts at a time and knead to form a soft dough. Smooth-en the surface of the prepared dough with a little bit of oil.
3. Cover the dough and let it rest for about 15 to 20 minutes.
To prepare the filling:
4. Heat a pan with a tbsp of oil, add cumin seeds, asafoetida, turmeric powder, ginger and green chili paste. Give it a slight stir.
5. Add the finely chopped green onions and cauliflower florets, salt, coriander powder and crushed dry mint. Stir well and let it saute while all the moisture (if any) evaporates.
6. Add amchoor powder (dry mango powder), sugar (optional) and mashed potatoes ( or potato flakes), mix to blend the potatoes well with the cauliflower mixture.
7. After a couple of minutes, add finely chopped coriander leaves, turn off the stove and remove the filling onto a plate. Mix with your hands, to combine all the ingredients well.
8. Take small portions of the filling and form balls and set aside on a plate.
To prepare the stuffed paratha:
9. Take portions from the prepared dough (each portion should be slightly bigger than the small balls of fillings.)
10. Using a roller pin and board, roll the dough a little (roll thin around the edges than the center) and then place a ball of filing in the center, gather the edges, seal and flatten again.
11. Flatten it out and roll again.
12. Heat a pan and bake the rolled out stuffed parathas at medium heat, flipping sides until both sides are lightly brown in color. Drizzle a little oil on the edges when done.
13. Remove on to a paper towel and the parathas are ready to serve.
14. Serve the aloo gobi stuffed paratha with pickle or your favorite raita.
2. Roller pin and board