Paratha is one of favorites for my family of foodies. Since I am an ardent cook, I love to explore new recipes and modify the existing ones. I honestly say that I adapt few of recipes available online.
This time, I thought of preparing only the Gobi Paratha. When I googled, I found Aloo-Gobi Paratha done by Sharmi’s Passion. I just took the idea from her post and changed few ingredients also adding some on my own. Potato or the Aloo mixed with any vegetable gives good taste, especially in Paratha. Also it binds well with other chopped or grated vegetables thereby helping to roll the Paratha even when we prepare the single layered Paratha. Here I have added Onion to the Aloo-Gobi Paratha which adds to taste and overlaps the smell of Gobi in it. I added the Paratha Masala too, which enhances the taste of Aloo-Gobi Paratha. You can add this Masala to any variety of Paratha. We can get that Paratha Masala in department stores, but I usually prepare at home. You can refer to the recipe of Paratha Masala which I have posted here in my web site.
As I have said in my earlier Paratha posts, we can prepare the paratha in different ways. One is normal paratha as we would do usually taking medium sized ball from dough, flatten it like poori, fill the stuffing and close by gathering all the sides and again rolling it to paratha.
Second one is making 2 equal circles of poori size, keep the stuffing on one poori, close it by other one and roll out into thick Paratha. The third method specially helps when the stuffing is too watery or if one has used Rajma or any other pulses. Just prepare 2 equal size of Chapatis and spread the stuffing, close the sides by pressing properly. Cook each sides by applying Ghee over it. Choose any of these methods to prepare the Aloo-Gobi Paratha. Serve hot with pickle or sauce.
Aloo Gobi Paratha Ingredients:
- Wheat Flour – 2 Cups
- Oil – 1 tsp
- Ghee – To apply
For the stuffing:
- Potato or Aloo – 2 Medium sized
- Cauliflower or Gobi florets – 1/2 cup
- Finely Chopped Onion – 1 Medium Sized
- Crushed Ajwain or Carom Seeds – 1/2 tsp
- Ginger-Garlic Paste – 1/4 tsp
- Turmeric Powder – 1/4 tsp
- Red Chilli Powder – 3/4 tsp
- Paratha Masala – 1/2 tsp
- Coriander Leaves
- Oil – 2 tsp
Resting Time for the Dough: 1/2 hour
Preparation Time : 30 minutes
How to Make Aloo Gobi Paratha:
1. Take Wheat Flour in a bowl, add Salt, Oil and mix it once so that the salt spreads equally with the Wheat flour. Now by adding water little by little, mix well the flour. Kneed it properly to prepare the chapati dough. Rest it for minimum half an hour.
2. Boil water in a bowl, add Gobi or Cauliflower florets and little salt to it. Cook till it becomes soft. This method helps to get rid of the worms in it.
3. Meanwhile pressure cook the Potatoes for 4 whistles. Once the pressure eases, peel the skin and mash it when it is little hot itself.
4. You can grate the Potatoes and Cauliflower or mash it with the help of Potato masher. The grating process will get rid of any lumps in both the vegetables.
5. Heat Oil in a pan, add Ajwain, chopped Onions, Ginger-Garlic paste and cook it till the water content in the Onion dries out.
6. Now add the mashed Potato, Cauliflower, Turmeric Powder, Red Chilli Powder, Paratha Masala and Salt. Mix well properly and cook it for 3-4 mins in low flame and switch off. Then add the chopped Coriander Leaves and mix well. Leave the mixture to cool.
7. Once the mixture cools, you can proceed to making the Parathas. Make equal sized balls from the chapati dough. Take a ball, flatten it with a roller to poori size and then keep the stuffing mixture on it. Gather all the sides and close the dough. Roll again into thick Paratha by dusting the wheat flour on either side of it. I have already explained preparing parthas in different methods in my earlier Potato Paratha post.
8. Heat the Chapati tawa, place the rolled Aloo-Gobi Paratha and cook both the sides by applying ghee on each side. Repeat the same process for making more parathas. Serve the Aloo-Gobi Paratha hot with sauce, pickle and curd or with any type of coconut chutney.
- Always select good tender gobi. It should neither have black dots on it nor be dark yellow. Black dots suggest worm infestation.
- Paratha turns good when both the stuffing and dough is of same consistency. This was my grandfather’s idea. He would suggest this while preparing Holige or Puranpoli. You can follow the same procedure here for preparing single layered paratha.