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Recipe for Aloo Gobhi Paratha
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
- Wheat flour- 1.5 cup
- Salt- 3/4 tsp
- Water- 1/2 cup
- Potatoes- 1 nos.
- Cauliflower gobhi- 1 small
- Red chilly powder- 1 tsp
- Turmeric powder- 1/2 tsp
- Garam masala- 1 tsp
- Salt- 3/4 tsp
- Coriander powder- 1 tsp
- Cumin powder- 1/2 tsp
- Grated ginger- 1 tsp
- Chopped coriander leaves- 1/4 cup
- Chopped curry leaves- 3 tsp
- Lemon juice- 1 tsp
- Cooking oil- 1 tsp
- Cumin seeds- 1 tsp
Wash and wipe cauliflower thoroughly and ensure it is free from germs. You can even use lukewarm water to cleanse the same.
Pressure cook the potato till soft, peel it off, mash and keep ready.
In a wide bowl add in wheat flour, salt and give a quick mix. Then adding water incrementally prepare a pliable, soft dough.
The dough shouldn’t have any cracks which indicates lack of water. In that case sprinkle some more water and knead well. Keep the dough covered with damp cloth for about 15 minutes or till the stuffing is ready. Next grate the cauliflower florets for stuffing.
Next heat a pan adding oil and cumin seeds. As it sizzles, add grated ginger and cauliflower. Saute for a while. Next add spices, red chilly powder, turmeric powder, salt, cumin, coriander powder and garam masala.
Mix everything together. Next add mashed potato and mix well again. Potato binds the stuffing very well. Continue cooking.
Finally squeeze lemon and throw in coriander plus curry leaves. Switch off now. Divide both stuffing and wheat dough in to 8 equal parts and roll them as balls between your palms.
Dusting enough wheat flour roll a dough ball in to 2″ disc and keep a stuffing ball at the center. Bring the sides up and cover the stuffing and then seal it on top. Dust some flour over it. Keeping the sealed side on top roll the paratha carefully to medium thick disc.
Then transfer it over a hot skillet. Smear some ghee or oil over the paratha and cook till some brown spots appear on both sides. Continue the process with rest of the dough.
Delicious aloo gobhi paratha is ready to serve along with yoghurt and pickle.
The water quantity required to prepare the dough differs with quality of wheat flour. So adjust accordingly.
The dough should be given minimum 15 to 30 minutes of resting time for better results.
Do not add water while pressure cooking potatoes, let the mashed potato be moisture free and dry.
This is mild in spice, as per your taste buds you can increase it by adding some finely chopped green chillies.
The consistency of stuffing and dough should be same, otherwise the stuffing comes out while rolling.
While rolling the stuffed paratha, be extra careful and apply pressure evenly.