Ingredients with Measurements:
- 2 cups whole wheat flour
- 1 cup water
- 1 teaspoon salt
- 1 tablespoon oil
- 2 cups grated cauliflower
- 2 cups boiled and mashed potatoes
- 1 teaspoon grated ginger
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder
- Salt to taste
- Oil for cooking
Special equipment needed:
- Rolling pin
- Griddle or non-stick pan
Step-by-step instructions:
1. In a mixing bowl, add whole wheat flour, salt, and oil. Mix well.
2. Gradually add water and knead the dough until it becomes smooth and pliable. Cover the dough and let it rest for 30 minutes.
3. In another mixing bowl, add grated cauliflower, boiled and mashed potatoes, grated ginger, cumin powder, coriander powder, red chili powder, and salt. Mix well.
4. Divide the dough into equal-sized balls and roll them into small circles.
5. Place a spoonful of the cauliflower-potato mixture in the center of the circle and bring the edges together to seal the filling inside.
6. Roll the stuffed dough ball into a flat circle, dusting with flour if needed.
7. Heat a griddle or non-stick pan over medium heat and place the rolled paratha on it.
8. Cook the paratha on both sides, adding oil as needed, until it turns golden brown.
9. Repeat the process with the remaining dough balls and filling.
Time:
Preparation time: 45 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
Makes 8-10 parathas
Nutritional information:
Calories: 170
Fat: 4g
Carbohydrates: 30g
Protein: 5g
Substitutions for ingredients:
- All-purpose flour can be used instead of whole wheat flour.
- Other vegetables like spinach or carrots can be used instead of cauliflower.
- Garam masala can be used instead of cumin and coriander powder.
Variations:
- Aloo paratha can be made by omitting the cauliflower and adding more potatoes.
- Methi paratha can be made by adding chopped fenugreek leaves to the filling.
Tips and tricks:
- Make sure the dough is well-kneaded and rested for at least 30 minutes to make soft parathas.
- Use a non-stick pan or griddle to avoid sticking.
- Serve hot with yogurt or pickle.
Storage instructions:
Parathas can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the parathas in a toaster or on a griddle until warm.
Presentation ideas:
Serve the parathas on a plate with a dollop of yogurt and a sprinkle of chopped cilantro.
Garnishes:
Chopped cilantro, yogurt, or pickle.
Pairings:
Aloo gobi paratha pairs well with chai tea or lassi.
Suggested side dishes:
Raita, chutney, or dal.
Troubleshooting advice:
- If the dough is too dry, add more water.
- If the parathas are too hard, knead the dough more and roll them thinner.
Food safety advice:
Make sure the potatoes and cauliflower are cooked properly before using them in the filling.
Food history:
Parathas are a popular breakfast food in India and are often stuffed with different vegetables or meats.
Flavor profiles:
Aloo gobi paratha has a savory and slightly spicy flavor.
Serving suggestions:
Serve hot with yogurt or pickle for a delicious and filling breakfast or lunch.
Related Categories
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Region: Indian
Taste: Savory, Tangy, Spicy, Nutty, Earthy, spicy, savory, hearty, flavorful, aromatic