Every one loves the traditional aloo ka Paratha and a lot of us thoroughly enjoy the occasional Gobi ka Paratha. The Punjabis in their ingenious way have invented this delectable combination that everyone can enjoy. Boiled and mashed aloo and Gobi are combined with the essential Punjabi masalas to create this wonderful Punjabi Paratha. Using whole wheat flour instead of plain flour or Maida makes this Parathas healthy and tasty. Only a little oil has been used to cook the Parathas but for those of you who want experience Punjabi food in all its glory, adding a dollop of ghee or fresh home-made butter would be a great option!
Makes 5 parathas.
For the dough
2 tbsp oil
1/2 tsp cumin seeds (jeera)
1/2 cup blached and grated cauliflower
2 tsp ginger-green chilli paste
1/2 tsp turmeric powder (haldi)
1 tsp coriander (dhania) powder
2 tsp chaat masala
salt to taste
1 cup boiled and mashed potato
For the dough
- Combine all the ingredients and knead into a soft, smooth dough using enough water.
- Divide the dough into 5 equal portions. Keep aside.
For the aloo gobi stuffing
- Heat the oil in a pan and add the cumin seeds.
- When the seeds crackle, add the cauliflower and sauté for 2 to 3 minutes till the mixture is dry.
- Add the ginger-green chilli paste, turmeric powder, coriander powder, chaat masala and salt and mix well.
- Add the potatoes and sauté for another 2 to 3 minutes or till the mixture dries.
- Cool completely and divide the stuffing into 5 equal portions. Keep aside.
How to proceed
- Roll out one portion of the dough into a circle of 75 mm. (3″) diameter using whole wheat flour.
- Place one portion of the aloo gobi stuffing in the centre of the circle. Bring together all the sides in the centre and seal tightly.
- Roll out again into a circle of 150 mm. (6″) diameter using whole wheat flour.
- Cook on a hot tava (griddle), using a little oil, until both sides are golden brown.
- Repeat with the remaining dough and stuffing to make 4 more parathas.
- Serve hot.