Aloo Gobi Masala paratha recipe | Potato Cauliflower Stuffed Paratha
Aloo Gobhi Paratha is a recipe which enhances the taste buds of anyone. Its cooked veggies make it tastier.
Ingredients for Aloo Gobhi Stuffed Paratha
- Wheat Flour - 2 cups (300 grams)
- Cauliflower - 1 cup (grated)
- Potatoes - 1 cup (mashed)
- Oil - 3 to 4 tbsp
- Green Coriander - 2 tbsp (finely chopped)
- Green Chilies - 2 (finely chopped)
- Red Chilli Powder - ¼ tsp
- Garam Masala - ¼ tsp
- Dry Mango Powder - ¼ tsp
- Carom Seeds - ¼ Tsp
- Coriander Powder - 1 Tsp
- Salt - little over 1 tsp (or to taste)
How to make Aloo Gobhi Stuffed Paratha
Take 2 cups of wheat flour in a bowl. Add 1 teaspoon of oil and a ½ teaspoon of salt to it. Mix them well and add 1 cup of water to knead the dough. Knead the dough till it is too soft.
After the dough has been kneaded, cover and leave it aside for 20 minutes to rest. Preheat a pan and add 1 teaspoon of oil in it. Add ¼ teaspoon of carom seeds and 2 finely chopped and deseeded green chilis in the heated oil and saute them. Add ½ teaspoon of ginger paste, 1 teaspoon of coriander powder and saute them on a low flame.
Add 1 cup of grated cauliflower, a little over ½ teaspoon of salt, ½ teaspoon of red chilli powder, ¼ teaspoon of garam masala, ¼ teaspoon of mango powder and roast them on a high flame while stirring continuously for 2 minutes.
Boil, peel and mash potatoes before adding it to the spices. Add the mashed potatoes together with green coriander and roast them for 2 to 3 minutes while stirring continuously. Take this stuffing out on a plate to cool. The dough has rested for 20 minutes as well.
Take a little bit of oil on your palms and mash the dough slightly to smoothen it. Take a lump from the dough, roll it into a ball with your palms and cover it dry flour. Preheat a Tawa and flatten the dough lump so that it has a diameter of about 3 to 4 inches.
Add a few drops of oil and spread it evenly. Now place some of the stuffing on it. Lift the dough from the edges and seal the stuffing. Press using your fingers to ensure the stuffing has evenly spread.
Coat it with dry flour again. Toss to remove excess flour and flatten it from all sides. Spread some oil on the heated pan. Place the Paratha on the Tawa to cook and leave it till has roasted from the bottom.
If it appears slightly dark on the top, it means the bottom has been roasted. Cook the paratha till light spots start appearing on the upper side. Once it has roasted from the upper side, add some oil on it and spread it evenly.
Flip the paratha and spread some oil on the surface evenly. Cook it by pressing it until light spots appear. The paratha has fluffed. Remove it from the Tawa and prepare the rest in a similar manner. Aloo Gobhi Stuffed Parathas are ready to be served.
You can serve the paratha with curd, dip, pickle or any desired curry. From this amount of the dough, you can make 5 to 6 parathas.
You can skip oil while kneading the dough.
Water used to knead the dough is half the quantity of wheat flour used. The quantity of water depends on the variety of flour used
You can take a ½ inch of ginger after grating instead of ginger paste.
You can add red chilli powder according to your taste.
You can increase or decrease the quantity of stuffing as per your taste. Make sure that you do not add too much stuffing because an excessive amount of the stuffing might split the Paratha.
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