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)
For the Dough:
- 3 cups Atta (whole wheat flour)
- 1 tsp Salt
- 2 tbsp butter Vegan - , softened (optional)
For the Filling:
- 2 Potatoes - medium, boiled and mashed
- 1 cup Cauliflower - finely grated (I used this beautiful broccoliflower, broccoli can be used instead)
- 1 Onion - small, finely chopped
- ½ tsp Ginger Garlic + paste
- 1 tsp chili powder Red - , or to taste
- 1 tsp Cumin seeds (jeera)
- 1 tbsp Lemon juice
- to taste Salt
- 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.