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Aloo Gobi Paratha (Flat Bread Stuffed With Potato And Cauliflower)

Ingredients
For the dough
  Wheat flour 3⁄4 Cup (12 tbs)
  All purpose flour 1⁄2 Cup (8 tbs)
  Salt To Taste
  Oil 1 Tablespoon (1 - 2 tbsp)
For the filling
  Oil 1 Tablespoon
  Cumin seeds 1⁄2 Teaspoon
  Asafoetida 1 Pinch
  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
For cooking
  Oil 3 Teaspoon (As required to drizzle on the parathas)
For dusting
  All purpoase flour 1⁄4 Cup (4 tbs) (For dusting)
Directions

GETTING READY
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.

MAKING
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.

SERVING
14. Serve the aloo gobi stuffed paratha with pickle or your favorite raita.

Things You Will Need
1. A vegetable chopper / processor - to chop the cauliflower finely.
2. Roller pin and board

Recipe Summary

Difficulty Level: 
Easy
Channel: 
VeganLife
Cuisine: 
Indian
Preparation Time: 
40 Minutes
Cook Time: 
20 Minutes
Ready In: 
60 Minutes
Servings: 
4
Subtitle: 
Indian Stuffed Bread
If you're craving to eat parathas, then you have to try this amazing recipe by chef Bhavna. You can use any stuffing in the parathas. The chef has served the paratha with cucumber raita. This makes it a heavy breakfast. Watch the video for the detailed re

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