Aloo Gobi Paratha

Ingredients

For the Dough:
• 2 Cups of Wheat Flour
• Salt to taste
• 1 Teaspoon of oil
• Water for kneading the dough

For the stuffing
• 1 cup boiled, peeled and mashed potates
• 3/4 cup grated Cauliflower
• 1/2 Teaspoon of Cumin seeds
• 4 Garlic cloves, grated
• 1 inch Ginger, grated
• 1 Green chilly, finely chopped
• 1/2 Teaspoon Turmeric (Haldi)
• ½ Tablespoon of Kashmiri chilly powder
• 3 Tablespoon of Coriander leaves
• Salt to taste

Method

For stuffing
1. Heat the oil in a pan and add the cumin seeds.
2. Once crackled add in garlic, ginger and green chilly.
3. Now add in Chilly powder, turmeric and salt, mix well and cook on medium heat.
4. Add the grated cauliflower and cook for 2 mins. Once it is cooked, add boiled mashed potatoes and mix well with cauliflower. Cook for 2 mins while stirring occasionally.
5. Add the chopped coriander leaves and keep it aside to cool completely.

For dough
1. Combine all the ingredients in a deep bowl. Add water a little at a time and knead to soft dough. Divide the dough into 6 to 8 small balls and keep it aside.

Final Step
1. Divide the aloo gopi filling into 6 to 8 equal portions. Now the final step is to fill the dough with aloo gopi.
2. Dust the wheat dough in flour and flatten it to 4 inches in diameter circle,
3. Place one portion of the aloo gobi stuffing in the centre, bring them together and seal it tightly.
4. Remove the little excess dough, which popped out when you brought them together.
5. Dust the stuffed aloo paratha dough in wheat flour and roll it gently to 6 inches in diameter using rolling pin.
6. Heat a griddle on medium heat and place the aloo filled paratha.
7. Add a teaspoon of ghee/oil and spread. Cook the paratha till golden brown spots appear on one side and flip.
8. Cook the paratha evenly from inside out.
9. Repeat this process to make other parathas.
10. Serve the parathas with Yogurt or pickle.