Aloo Gobi Paratha
Ingredients
2 cups
Wheat flour
½ tsp
Salt
2 tsps
Oil
Lukewarm water
(as needed)
1 cup
Cauliflower
(grated)
1 cup
Mashed potato
(2 mrdium potatoes)
1 tsp
Green chilies
(crushed to taste)
1 tsp
Ginger
(crushed)
½ tsp
Garlic
(crushed)
1 tsp
Ground coriander/cumin mix
½ tsp
Garam masala
½ tsp
Amchur powder
½ tsp
Salt
(or to taste)
1 Tbsp
Green coriander
(finely chopped)
½ tsp
Dried mint
All purpose flour
(for dusting)
Instructions
1
Combine flour, salt, and oil in a bowl.
2
Add enough lukewarm water to make a soft, pliable dough. Cover and set aside for 20 minutes.
3
In a saucepan, heat oil for tempering on medium heat.
4
Add ajmo, as it browns, add hing and turmeric, then add ginger and garlic.
5
Stir for a few seconds, add cauliflower and chilies and sauté for a couple of minutes until it feels dry.
6
Add the remaining ingredients and mix well.
7
Remove from heat and let cool.
8
Divide dough into 8 equal size balls.
9
Divide the stuffing into 8.
10
Roll 3 inch diameter round puri with the dough. Place one part stuffing in the center and bring up sides to seal and make a ball.
11
Coat with dusting flour and press the ball with your fingers to make a small disc.
12
Then gently roll with a rolling pin to a 6 inch diameter circle.
13
Heat griddle on medium heat, brush with ghee and place the paratha.
14
Let cook for a minute, bubbles will appear then spread ghee on top and flip.
15
Press with a spatula to help puff.
16
Cook evenly on both sides for a light golden color.
17
Remove from heat and repeat with the remainder of the dough.
Tempering
Ingredients
2 tsps
Oil
¼ tsp
Ajmo
⅛ tsp
Asafoetida
(hing)
⅛ tsp
Turmeric