Aloo Gobi Paratha (Flat Bread Stuffed with Potato and Cauliflower) Recipe Video

Summary

Preparation Time40 MinCooking Time20 Min
Ready In1 Hr 0 MinDifficulty LevelEasy
Health IndexJust EnjoyServings4
CuisineCourse
TasteMethod
DishVegetarian
Main IngredientInterest Group

Ingredients

For the dough
 Wheat flour3⁄4 Cup (12 tbs)
 All purpose flour1⁄2 Cup (8 tbs)
 Salt To Taste
 Oil1 Tablespoon (1 - 2 tbsp)
For the filling
 Oil1 Tablespoon
 Cumin seeds1⁄2 Teaspoon
 Asafoetida1 Pinch
 Turmeric powder1 Pinch
 Ginger paste1 Teaspoon
 Green chili/Green chili paste1 Medium, chopped finely
 Green onion/White onion2 Tablespoon (Any onions available may be used)
 Cauliflower florets2 Cup (32 tbs), chopped finely
 Coriander powder1⁄2 Teaspoon
 Dry mint powder1⁄4 Teaspoon, crushed
 Amchoor powder1⁄4 Teaspoon
 Sugar To Taste (Optional)
 Boiled and mashed potato1 Cup (16 tbs) (Ready-to-use dry potato flakes used)
 Fresh coriander leaves2 Tablespoon, chopped finely
For cooking
 Oil3 Teaspoon (As required to drizzle on the parathas)
For dusting
 All purpoase flour1⁄4 Cup (4 tbs) (For dusting)

Nutrition Facts

Serving size

Calories 289 Calories from Fat 108

% Daily Value*

Total Fat 12 g18.9%

Saturated Fat 1.6 g8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 122.9 mg5.1%

Total Carbohydrates 41 g13.5%

Dietary Fiber 6.3 g25.4%

Sugars 2.6 g

Protein 7 g14.5%

Vitamin A 18.4% Vitamin C 68.3%

Calcium 4.8% Iron 17.1%

*Based on a 2000 Calorie diet

Things You Will Need

1. A vegetable chopper / processor - to chop the cauliflower finely.
2. Roller pin and board

Directions

GETTING READY
To prepare the dough for the paratha:
1. In a bowl, mix wheat flour, all purpose flour, salt and oil (1 - 2 tbsp depending on how crispy you want the outer layer of the paratha).
2. Add water in small amounts at a time and knead to form a soft dough. Smooth-en the surface of the prepared dough with a little bit of oil.
3. Cover the dough and let it rest for about 15 to 20 minutes.
To prepare the filling:
4. Heat a pan with a tbsp of oil, add cumin seeds, asafoetida, turmeric powder, ginger and green chili paste. Give it a slight stir.
5. Add the finely chopped green onions and cauliflower florets, salt, coriander powder and crushed dry mint. Stir well and let it saute while all the moisture (if any) evaporates.
6. Add amchoor powder (dry mango powder), sugar (optional) and mashed potatoes ( or potato flakes), mix to blend the potatoes well with the cauliflower mixture.
7. After a couple of minutes, add finely chopped coriander leaves, turn off the stove and remove the filling onto a plate. Mix with your hands, to combine all the ingredients well.
8. Take small portions of the filling and form balls and set aside on a plate.

MAKING
To prepare the stuffed paratha:
9. Take portions from the prepared dough (each portion should be slightly bigger than the small balls of fillings.)
10. Using a roller pin and board, roll the dough a little (roll thin around the edges than the center) and then place a ball of filing in the center, gather the edges, seal and flatten again.
11. Flatten it out and roll again.
12. Heat a pan and bake the rolled out stuffed parathas at medium heat, flipping sides until both sides are lightly brown in color. Drizzle a little oil on the edges when done.
13. Remove on to a paper towel and the parathas are ready to serve.

SERVING
14. Serve the aloo gobi stuffed paratha with pickle or your favorite raita.

Editors Review

If you're craving to eat parathas, then you have to try this amazing recipe by chef Bhavna. You can use any stuffing in the parathas. The chef has served the paratha with cucumber raita. This makes it a heavy breakfast. Watch the video for the detailed re
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