Aloo Gobi Paratha

Preparation time : 30 mins

Ingredients:

• Gobi Florette - 1 bowl
• Aloo - 1-2
• Oil - 4 sp
• Jeera Powder - 1/2 sp
• Red Chili Powder - 1-1 and 1/2 sp
• Coriander Seed Powder - 1sp
• Garam Masala - 1/2 sp
• Salt - As per requirement
• Coriander Leaves/Cilantro - 1/2 bowl

Pre - Preparation:

• In a Mixing bowl add Whole Wheat Flour, Salt, 2sp Oil and Water and knead well to prepare dough for Chapati.
• Clean the florets by soaking them in boiling water and salt for few 3-4 mins, remove the florets and pat them dry on a muslin cloth, grate and keep it aside.
• Boil potatoes till 2-3 whistles, peel the skin off and smash. 

Method:

• Heat 3-4 sp Oil in a pan, add grated gobi florets and fry for a while, around 8-10 mins, add smashed aloo, Jeera powder, Red Chili Powder, Dhaniya Powder, Garam masala and Salt to taste and mix well. Add Finely chopped Cilantro and allow to cool to room temperature. Aloo Gobi Stuffing is ready. Roll out small balls and keep them in a plate. Make small balls out of wheat flour dough, Spread it of Poori size round (Approx 5cm dia), place Aloo Gobi stuffing at the center and raise the edges and cover the stuffing completely. Now with the help of wheat flour spread it like a chapathi and roast well on pre - heated griddle by applying oil/ghee/butter.Serve hot along with Fresh Curd.