I can’t help but smile when I try to translate Indian dish names into English. Take this post’s title itself, even though the English name conveys what the post is about, it still seems funny to spell out the full dish name, it’s almost like constantly calling someone with their first & last name.
Today I have “Aloo-Gobhi Paratha” on the breakfast menu for day 5 of BM# 16. This is quite an elaborate dish for my breakfast standards, but this being the long weekend, I decided to treat the family with a hearty breakfast. After eating 2 of these delicious parathas, we were all ready for a shopping spree and fun in the sun.
Aloo-Gobhi Paratha (Potato-Cauliflower Stuffed Indian Flatbread)
1cupCauliflower- finely grated (I used this beautiful broccoliflower, broccoli can be used instead)
1Onion- small, finely chopped
½tspGinger Garlic+ paste
1tspchili powderRed - , or to taste
Make the dough by mixing atta, salt, vegan butter (if using) in a large bowl. Add warm water and make a soft dough. I had to use about 1½-2cups of water for this amount of atta. Cover with a damp cloth and set aside for at least 30 minutes.
In the meantime, make the filling: heat 2tsp oil in a saute pan; add cumin seeds and once the seeds start to splutter, add onions and cook until lightly browned.
Add ginger+garlic paste and red chili powder, cook for 1 minute.
Next add the grated cauliflower and salt. Sprinkle with some water; cover and cook until completely tender and cooked through.
Finally add the mashed potato, mix well and set aside to cool completely.
Once the filling is cool enough to handle, divide the mixture into 8-10 pieces and roll into balls.
Divide the dough into 8-10 pieces and roll into balls; roll one piece into a 4-5" circle, place the filling in the middle; cover with the dough from all sides and roll into a circle. Use dry flour as needed to roll.
Heat a tawa/ griddle on medium-high flame, place the paratha on the tawa and cook for 2-3 minutes on each side or until cooked thoroughly on both sides. Spread some oil/ ghee if desired.
Serve hot with curry of choice or simply with yogurt & pickle, like I did.
Let’s check out what my fellow marathoners have cooked up for Day 5 of BM# 16.