Aloo Gobi ke Parathe

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Makes 5 parathas.
Ingredients
For the dough

• 1 1/2 cups whole wheat flour (gehun ka atta)
• 1 tsp oil
• salt to taste

For the aloo gobi stuffing

• 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

Other ingredients

• whole wheat flour (gehun ka atta) for rolling
• ghee for cooking

Method
For the dough

1. Combine all the ingredients and knead into a soft, smooth dough using enough water.
2. Divide the dough into 5 equal portions. Keep aside.

For the aloo gobi stuffing

1. Heat the oil in a pan and add the cumin seeds.
2. When the seeds crackle, add the cauliflower and sauté for 2 to 3 minutes till the mixture is dry.
3. Add the ginger-green chilli paste, turmeric powder, coriander powder, chaat masala and salt and mix well.
4. Add the potatoes and sauté for another 2 to 3 minutes or till the mixture dries.
5. Cool completely and divide the stuffing into 5 equal portions. Keep aside.

How to proceed

1. Roll out one portion of the dough into a circle of 75 mm. (3") diameter using whole wheat flour.
2. 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.
3. Roll out again into a circle of 150 mm. (6") diameter using whole wheat flour.
4. Cook on a hot tava (griddle), using a little oil, until both sides are golden brown.
5. Repeat with the remaining dough and stuffing to make 4 more parathas.
6. Serve hot.