Aloo Paratha + Paneer Paratha

Aloo Paratha + Paneer Paratha

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Aloo Paratha :- Aloo paratha is a popular Indian breakfast This delicious aloo paratha is one of the most loved breakfast at my place Everyone loves it This paratha is best enjoyed with yogurt, pickle and butter.

Gobhi Paratha :- A healthy, nutritious and filling breakfast – Gobi paratha is a popular flatbread from India stuffed with spicy cauliflower filling. It’s enjoyed with yogurt, pickle and some chai on the side. It’s also great to pack for lunches.

MRP: 320.00 240.00

Save: 80.00 (25%)

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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

  1. In a bowl mix together whole wheat flour (atta), oil and salt. Add water little by little and mix.
  2. Knead to form a smooth and soft dough. Cover and let the dough rest for 15-20 minutes.
  3. Divide the dough into 4-6 equal parts.

Make the filling

  1. To make the filling, mash the boiled potatoes and transfer to a bowl.
  2. Add chopped cilantro, salt, ajwain, chopped green chili, cumin powder, chat masala, garam masala powder, amchur and red chili powder.
  3. Mix till everything is well combined. The stuffing is now ready.

Make the paratha

  1. 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.
  2. Place 2-3 tablespoons of stuffing in the center. Don’t overfill else it will be difficult to roll.
  3. Bring all the edges together and pinch to seal the edges.
  4. Flatten the dough ball using your hands.
  5. 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.
  6. Transfer the rolled paratha onto the hot tawa.
  7. 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.
  8. 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.
  9. Repeat with the remaining dough balls.
  10. 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

 

     Make the dough

  1. In a bowl mix together atta, oil and salt. Add water little by little and mix.
  2. Knead to form a smooth and soft dough. Cover and let the dough rest for 15-20 minutes.
  3. Divide the dough into 4 equal parts.

      Make the stuffing

  1. 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.
  2. Do not add the salt and garam masala at this point. Meanwhile heat a tawa (griddle) on high-medium heat.

      Make the paratha

  1. 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.
  2. Sprinkle salt and garam masala powder on top.
  3. Now take all the sides of the dough and pinch it all together.
  4. Press the pinched dough down to seal all the gaps.
  5. Now using your rolling pin, roll the dough again to a circle of 7-8 inch diameter.
  6. Transfer the rolled paratha onto the hot tawa.
  7. Cook the side for a minute or two and then flip over.
  8. Apply oil [around 1/4 teaspoon] on the half-cooked side and flip again. Now apply oil on the other side as well.
  9. Press with a spatula and cook the paratha till both sides have golden brown spots on them. Repeat with the remaining dough balls.
  10. Gobi Paratha is now ready! Serve it with yogurt, chutney or pickle and of course a steaming cup of chai.