Aloo Gobi Paratha

Method25 steps · about 1 hr 10 min

1. 1

   Step 1: Mix salt with the whole wheat flour (2½–3 cups). You can even sift the whole wheat flour along with the salt.

   Uses 2½–3 cups whole wheat flour (atta) for dough · salt (as required)

2. 2

   Step 2: Add ghee/oil (1–2 tsp) and water to the flour. First mix and then begin to knead the dough.

   Uses salted whole-wheat flour for dough · 1–2 tsp oil OR ghee for dough · water (as required)

3. 3

   Step 3: The dough has to be kneaded well and should be soft and supple.

   Uses mixed whole-wheat dough

4. 4

   Step 4: If the dough feels crumbly, tight or dry, then add some more water and continue to knead. Cover the dough and let it rest for about 20 to 30 minutes.

   Dough rest · 30 minUses kneaded dough · More from the unmeasured dough-water supply, only if dough is dry

5. 5

   Step 5: Rinse a small cauliflower sufficient for 2 cups finely grated filling and cut it into two or four large portions for blanching.

   Uses Cauliflower to make 2 cups finely grated after blanching

6. 6

   Step 6: Heat water with some salt until it comes to a vigorous boil.

   Uses Water for cauliflower blanching (quantity unspecified, drained) · Salt for cauliflower blanching water (quantity unspecified)

7. 7

   Step 7: Add the cauliflower portions and turn off the heat. Cover the pan and keep aside for 15 to 20 minutes.

   Off-heat cauliflower blanch · 18 minUses rinsed large cauliflower portions · freshly boiled salted blanching water

8. 8

   Step 8: Meanwhile rinse the approximately two medium potatoes and put them in a separate saucepan with water for boiling. This route follows the source’s boiled-potato option.

   Uses About 2 medium potatoes, to make 1½ cups cooked mash · Water for boiling potatoes (quantity unspecified, drained)

9. 9

   Step 9: Bring to a boil, then cook until the potatoes are fully fork tender. Drain and set on a plate until cool enough to handle.

   Boil potatoes until fork tenderUses potatoes in their separate boiling water

10. 10

    Step 10: When warm enough to handle, peel the potatoes. Grate or shred, then mash smoothly; measure 1½ cups cooked mash for the filling.

    Uses fork-tender boiled potatoes

11. 11

    Step 11: After blanching the cauliflower for 15 to 20 minutes, drain all the water and wipe the cauliflower dry.

    Uses cauliflower after fifteen-to-twenty-minute off-heat blanch

12. 12

    Step 12: Finely grate the drained cauliflower and measure 2 cups into a mixing bowl.

    Uses well-drained and dried blanched cauliflower

13. 13

    Step 13: Add the mashed potatoes, chopped green chilies. Mix well and keep aside.

    Uses two cups finely grated blanched cauliflower · one-and-a-half cups smooth cooked potato mash · 1–2 green chillies, finely chopped

14. 14

    Step 14: For each paratha, pinch two small-to-medium balls from the rested dough. Leave the rest covered while shaping.

    Uses rested soft whole-wheat dough

15. 15

    Step 15: Roll them in your palms. Dust them with flour and roll into a small circles.

    Uses two dough balls for one paratha · Extra wheat flour for dusting/absorbing filling moisture, as needed

16. 16

    Step 16: Place a few tablespoons of the filling on one of the dough circle.

    Uses two rolled small dough discs · prepared potato-cauliflower-chilli filling

17. 17

    Step 17: Use enough filling for a satisfying layer but do not overfill, so the second disc can cover it and the edges can seal.

    Uses first dough disc with filling and reserved second disc

18. 18

    Step 18: Sprinkle the filling salt, garam masala and red-chilli powder evenly over the exposed filling, using the source’s 2–3-pinch seasoning guide and adjusting to taste.

    Uses filled first dough disc and reserved second disc · salt (as required) · garam masala (or punjabi garam masala powder) · red chili powder

19. 19

    Step 19: Sprinkle some flour on the filling. This helps in absorbing the moisture and when rolling, the paratha does not break or tear.

    Uses seasoned filling on first disc, with second disc reserved · A little extra shaping flour over filling to absorb moisture

20. 20

    Step 20: Place the reserved second dough circle over the filled one and seal the edges. Lightly dust with the extra shaping flour and roll gently into a 6–8-inch stuffed aloo gobi paratha.

    Uses seasoned flour-dusted filling disc and reserved second disc · A little more shaping flour for light rolling dust

21. 21

    Step 21: Place the stuffed aloo paratha on a hot skillet, tawa or griddle. When one side has slightly browned, flip the paratha.

    Uses sealed rolled stuffed aloo gobi paratha

22. 22

    Step 22: Spread or brush some oil/ghee ( I usually add 1 to 2 teaspoons of oil or ghee) on the browned side.

    Uses stuffed paratha after first side lightly browned · About 1–2 tsp frying ghee OR oil for this browned face

23. 23

    Step 23: Flip again and brush oil (again 1 to 2 teaspoons oil or ghee) on the other side.

    Uses paratha with first brushed face · About 1–2 tsp frying ghee OR oil for second face

24. 24

    Step 24: Flip once or twice until both sides have golden spots and the bread is crisp and fully cooked. Repeat shaping, stuffing and frying with the remaining dough and filling, keeping cooked parathas warm.

    Uses stuffed paratha with both faces brushed

25. 25

    Step 25: Serve the finished parathas hot or warm with optional fresh yogurt and ready mango OR lemon pickle. Spread a little optional butter on the finished paratha if you used less ghee while frying; omit it if you already used enough frying fat.

    Uses batch of cooked golden aloo gobi parathas · Fresh yogurt for optional serving (quantity unspecified) · Ready mango OR lemon pickle for optional serving (quantity unspecified) · Butter for optional finished-paratha topping (quantity unspecified)