Sunita's Easy Cooking: Aloo Gobi Paratha

Anything that has aloo I just love it! Aloo/potato is vigorously used in most of the parathas as it serves as binding agent and improves the taste. This paratha is a combination of potato and cauliflower. Once you are mastered in rolling parathas you can try any stuffing into the parathas for a varying taste and healthy meal.

Ingredients:

Stuffing

Aloo/potato	4 small boiled and mashed
Gobi	1 ½ cup grated
Turmeric powder	½ tea spoon
Cumin powder	½ tea spoon
Garlic /ginger garlic paste	5-6 finely chopped / 1 tea spoon
Amchur powder(optional)	½ tea spoon
Red chilly powder	1 ½ tea spoon
Salt	To taste
Oil	1 table spoon
Coriander	Handful of

Dough:

Wheat flour	2 cups
Water	As required
Oil	2 tea spoon
Salt	Pinch of

Procedure:

1. Add little salt, 2 tea spoons of oil to the flour and mix it. Knead this to smooth dough by adding little water at a time, apply oil over the dough and keep it for rest for around 15-20 mins.

2. Boil the potatoes and mash them.
3. Wash cauliflower in hot water along with salt, drain the water and then grind cauliflower only for a sec. Squeeze all the water from the ground cauliflower by closing fist. Make sure that you drain out all the water from it after grinding otherwise it will be difficult to spread the paratha. It should be as shown in the below pic.

4. Heat oil in a frying pan, when heated add cumin powder, chopped ginger and garlic.

5. Add grated cauliflower and sauté for few minutes, for about 4-5 mins.

6. Add mashed potatoes, turmeric powder, amchur powder, coriander and mix well. Heat this

for 4-5 mins and take it a side allow it to cool down.
7. Make small balls of dough, dust little flour and roll out the dough into small circle. Keep a

spoon of stuffing at the center and seal the dough with the stuffing inside.