Aloo Gobi Paratha | Stuffed Paratha

A memorable train journey-one that is etched in the heart for ever. Friends together on a tour for the first time!We had packed food for the trip with each of us bringing along dishes that were fit for travel.

Mom made her signature aloo paratha.We feasted on it for dinner and even had some for breakfast. I remember beaming with pride and joy when my friends dug into the aloo parathas.Such is the taste of mom's dish!

For a very long time, I have been wanting to post Aloo paratha but I know the taste and texture can go nowhere near mom's version. So as an alternative, I made these Aloo Gobi parathas.This stuffed Roti is for Blogging Marathon #49, Week 2,Day 2 under the theme bread basket.

 This is one of those recipe that turned out better than I thought. I paired this with palak paneer. It was a very filling meal!!!

I used:

For the dough:

Wheat flour- 2 cups
Salt to taste
Water to knead to the dough

For the filling:

Cauliflower -1, small,florets separated
Potato-2, medium sized, peeled
Mustard- 1 teaspoon
Kalonji-1/2 teaspoon
Cumin seeds- 1/2 teaspoon
Turmeric powder- a pinch
Red chili powder- 1/2 teaspoon
Ginger garlic paste- 1 teaspoon
Oil-1 teaspoon
Salt to taste

Pressure cook the potato and cauliflower till fully cooked.Drain the water and mash well.

Heat oil in a pan and add the mustard, kalonji, cumin seeds .When the mustard pops, add the ginger garlic paste and saute for a minute. Add the mashed potato -cauliflower mix,turmeric powder, chili powder, salt and mix well.Cook on low flame for a few minutes and remove from heat and let it cool completely.

 While the filling is cooling out, let us knead the dough. Take the flour and salt in a bowl.Add water little by little and knead to a smooth elastic dough.

 Divide the dough balls and filling into equal portion. Take a dough ball and roll it out .Place a portion of the filling and seal the ball.Flatten it and roll it out taking care that the filling does not spill out. It is important to place just the right amount of filling in the center. Too much will cause it to spill out when rolled.

If you are worried about the filling quantity or do not have the patience to roll it out gently / slowly, here is another way of doing it.Take a ball of dough and divide it into two  and roll it out thinly[Yes, thinly  else the paratha will end up very thick and unappetizing!].Spread the filling on one and cover with another roti.Seal the edges so that the two layers does not open up while getting cooked.

Cook the parathas on a heated griddle till both the sides have brown spots. Drizzle oil around the edges if needed. 

Serve warm with a side dish of your choice...

Here are some more Chapati / Roti varieties...

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#49

Bon Appetit...

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