Description
How To Cook Aloo Paratha –
Dough
- 5 cups atta also known as durum whole wheat flour
- 1 teaspoon vegetable oil
- 1/4 teaspoon salt
- water to knead the dough
Stuffing
- 2 medium potatoes 1 cup mashed potatoes (aloo)
- 1/4 teaspoon ajwain also known as carom seeds
- 1 green chili finely chopped
- 2 tablespoons finely chopped cilantro
- 1/4 teaspoon cumin powder
- 1/4 teaspoon garam masala
- 1/4 teaspoon amchur also known as dry mango powder
- 1/8 teaspoon red chili powder or adjust to taste
- 3/4 teaspoon salt or adjust to taste
- 3-4 teaspoons oil to cook the paratha
Make the dough
- In a bowl mix together whole wheat flour (atta), oil and salt. Add water little by little and mix.
- Knead to form a smooth and soft dough. Cover and let the dough rest for 15-20 minutes.
- Divide the dough into 4-6 equal parts.
Make the filling
- To make the filling, mash the boiled potatoes and transfer to a bowl.
- Add chopped cilantro, salt, ajwain, chopped green chili, cumin powder, chat masala, garam masala powder, amchur and red chili powder.
- Mix till everything is well combined. The stuffing is now ready.
Make the paratha
- Take one of the dough balls and using your rolling pin roll it into a circle. Apply little oil (optional) all over the rolled dough.
- Place 2-3 tablespoons of stuffing in the center. Don’t overfill else it will be difficult to roll.
- Bring all the edges together and pinch to seal the edges.
- Flatten the dough ball using your hands.
- Now using your rolling pin, roll the dough to a circle of 7-8 inch diameter. The trick here is to apply equal pressure while rolling. If you do that, your paratha will turn round automatically.
- Transfer the rolled paratha onto the hot tawa.
- Cook the side for a minute or two and then flip over. Apply oil [around 1/4 teaspoon] on the half-cooked side and flip again.
- Now apply oil on the other side as well. Press with a spatula and cook the paratha till both sides have golden brown spots on them.
- Repeat with the remaining dough balls.
- Serve aloo paratha hot with butter, pickle and a cup of chai!
How to cook Gobhi Paratha :–
Dough
- 1 cup whole wheat flour also known as atta
- 1/2 cup water or as required to knead the dough
- ¼ teaspoon salt
- 1 teaspoon oil [I used avocado oil]
Stuffing
- 1 cup shredded cauliflower [from 1/2 head of a small cauliflower]
- ½ teaspoon coriander powder
- 1/4 teaspoon ajwain seeds [carom seeds]
- 2 tablespoons chopped cilantro
- 1 green chili finely chopped
- salt to taste
- garam masala to sprinkle
Make the dough
- In a bowl mix together atta, oil and salt. Add water little by little and mix.
- Knead to form a smooth and soft dough. Cover and let the dough rest for 15-20 minutes.
- Divide the dough into 4 equal parts.
Make the stuffing
- For the stuffing, mix the grated cauliflower (grate using a grater or use a food processor) along with coriander powder, chopped green chili, ajwain seeds and chopped cilantro.
- Do not add the salt and garam masala at this point. Meanwhile heat a tawa (griddle) on high-medium heat.
Make the paratha
- Take one of the dough balls and using your rolling pin roll it into a circle. Apply little oil (optional) and place 2-3 tablespoons of stuffing in the center.
- Sprinkle salt and garam masala powder on top.
- Now take all the sides of the dough and pinch it all together.
- Press the pinched dough down to seal all the gaps.
- Now using your rolling pin, roll the dough again to a circle of 7-8 inch diameter.
- Transfer the rolled paratha onto the hot tawa.
- Cook the side for a minute or two and then flip over.
- Apply oil [around 1/4 teaspoon] on the half-cooked side and flip again. Now apply oil on the other side as well.
- Press with a spatula and cook the paratha till both sides have golden brown spots on them. Repeat with the remaining dough balls.
- Gobi Paratha is now ready! Serve it with yogurt, chutney or pickle and of course a steaming cup of chai.