Aloo Gobi Paratha | Potato coulilower Paaratha

Everyone 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

Ingredients

For The Aloo Gobi Stuffing1 cup boiled , peeled and mashed potato
1/2 cup grated cauliflower
2 tbsp oil
1/2 tsp cumin seeds (jeera)
2 tsp ginger-green chilli paste
1 tsp coriander (dhania) powder
1/2 tsp turmeric powder (haldi)
2 tsp chaat masala
salt to taste

For The Dough

1 cup whole wheat flour (gehun ka atta)
1 tsp oil
salt to taste
2 to 3 drops of oil for kneading

Other Ingredientswhole wheat flour (gehun ka atta) for rolling
oil for cooking
For Servingcurds
pickle

Method
For the aloo gobi stuffing

1. Heat the oil in a broad non-stick pan and add the cumin seeds.
2. When the seeds crackle, add the ginger-green chilli paste and cauliflower and sauté on a medium flame for 2 to 3 minutes.
3. Add the coriander powder, turmeric powder, chaat masala and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
4. Add the potatoes, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside to cool slightly.

For the dough

1. Combine all the ingredients in a deep bowl and knead into a soft dough using enough water.
2. Add oil to the dough and knead well.
3. Divide the dough into 6 equal portions and keep aside.

How to proceed

1. Divide the aloo gobi stuffing into 6 equal portions and keep aside.
2. Roll a portion of the dough into a 100 mm. (4") diameter circle using a little whole wheat flour for rolling.
3. Place one portion of the aloo gobi stuffing in the centre, bring together all the sides in the centre and seal it tightly.
4. Roll out again into a 125 mm. (5") diameter circle using a little whole wheat flour.
5. Heat a non-stick tava (griddle) and cook the paratha on a medium flame, using a little oil, till golden brown spots appear on both the sides.
6. Repeat steps 2 to 5 to make 5 more parathas.
7. Serve hot with pickle and curds.