Aloo Gobi Mix Paratha is a delicious and nutritious Indian flatbread stuffed with a spicy and flavorful mixture of mashed potatoes (aloo) and cauliflower (gobi). It’s a perfect dish for breakfast, lunch, or dinner. Here’s how to make it:
Ingredients:
For the Dough:
- 2 cups whole wheat flour
- 1/2 tsp salt
- Water (as needed to make the dough)
- 1 tbsp oil or ghee
For the Filling:
- 2 medium-sized potatoes (boiled and mashed)
- 1 cup cauliflower (finely grated or chopped)
- 1 onion (finely chopped)
- 1 green chili (finely chopped, optional)
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- 1 tsp red chili powder
- 1/2 tsp coriander powder
- 1/2 tsp amchur (dry mango powder) or lemon juice
- Salt to taste
- Fresh coriander leaves (chopped, optional)
- 1-2 tbsp oil for cooking
Instructions:
1. Prepare the Dough:
- In a large mixing bowl, combine whole wheat flour and salt.
- Gradually add water, a little at a time, and knead it into a smooth dough. You may need about 3/4 cup of water, but adjust as needed.
- Add 1 tablespoon of oil or ghee to the dough and knead again until soft and elastic.
- Cover the dough with a damp cloth and let it rest for 15-20 minutes.
2. Prepare the Filling:
- Heat 1 tablespoon of oil in a pan over medium heat. Add cumin seeds and let them splutter.
- Add finely chopped onions and green chili (optional). Sauté until the onions turn golden brown.
- Add grated cauliflower and cook for about 5-6 minutes until the moisture from the cauliflower evaporates, and it softens.
- Add the boiled and mashed potatoes to the pan and mix well.
- Now add turmeric powder, garam masala, red chili powder, coriander powder, amchur (or lemon juice), and salt. Mix everything together and cook for another 2-3 minutes.
- Turn off the heat and let the filling cool. Optionally, you can stir in some chopped fresh coriander leaves.
3. Assemble the Parathas:
- After the dough has rested, divide it into small balls (about 8-10 pieces).
- Roll each dough ball into a small, round disc (about 3-4 inches in diameter).
- Place a spoonful of the prepared filling in the center of the disc. Be careful not to overstuff it.
- Bring the edges of the dough together to form a pouch and pinch the edges to seal the filling inside.
- Gently flatten the stuffed dough ball and roll it out carefully into a larger, even circle (about 6-7 inches in diameter). If needed, dust with a little flour to prevent sticking.
4. Cook the Parathas:
- Heat a tawa (griddle) or flat skillet over medium-high heat.
- Place the rolled-out paratha on the hot tawa and cook for 1-2 minutes until bubbles form on the surface.
- Flip the paratha and drizzle a little oil or ghee on the cooked side.
- Flip again and apply some oil or ghee on the other side as well. Cook until both sides are golden brown and crisp.
- Repeat with the remaining dough and filling.
5. Serve:
- Serve the Aloo Gobi Mix Parathas hot with yogurt, pickle, or your favorite chutney.
Tips:
- You can adjust the spice levels to suit your taste by adding or reducing the chili powder and green chilies.
- Make sure to remove excess moisture from the cauliflower after cooking, or your filling might become soggy.
- You can also add grated cheese to the filling for a cheesy twist.
This Aloo Gobi Mix Paratha is a wholesome, flavorful meal that can be enjoyed by itself or paired with a side of pickle or yogurt!
