Potato and Cauliflower Stuffed Paratha / Aloo Gobi Paratha / Aloo Fulkopi Paratha

We eat Aloo Paratha at least once a week. It’s almost a staple like rice in our home. But in winter it’s a crime if you cook anything with potatoes only. There are so many vegetables in the market that indulgence comes naturally. But nothing can be better than cauliflower.

I had never tried Aloo Gobi Paratha before but seriously I never thought that it will be so tasty. It was like a potato cauliflower curry wrapped inside a paratha. And I always add minced ginger rather than adding ginger paste...because those small ginger pieces gives a perk to the overall taste.

Cut the cauliflower in small florets.

Mince the cauliflower florets.

Temper the oil and add chopped onions. Cook the onions until translucent.

Add the minced cauliflower, salt and cook for 3 minutes.

Add the spices and mix in.

Add minced ginger and chopped green chillies and cook until the cauliflower is cooked.

Add the boiled mashed potatoes and cook for 2 minutes.

Add the ground cumin and coriander powder.

Finally add the chopped coriander leaves.

Make the stuffed balls for parathas.

Roll them into a medium chapati.

Fry them on a tawa and bust with oil / ghee in the end.

Well we eat aloo paratha often in breakfast and diner...but if you make this aloo fulkopi paratha you will surely not miss the previous one. A soft and completely melt in the mouth paratha is just the right thing I need in this cold season.

Potato and Cauliflower Stuffed Paratha / Aloo Gobi Paratha / Aloo Fulkopi Paratha

Makes 8 - 10 medium parathas

Ingredients:

2 cups of flour for the dough

½ cup of flour for dusting

1 medium potato – peeled and boiled with some salt until soft from inside

1 medium onion – finely chopped

1 small cauliflower

2-3 green chillies – finely chopped

½ inch ginger stick – minced

A handful of fresh coriander leaves – finely chopped

2 tsp dry roasted and ground cumin and coriander seeds

½ tsp turmeric powder

½ tsp red chilli powder

1 tsp whole cumin seeds

½ cup oil

Method:

Prepare the dough:

In a bowl mix in the flour, 1 tbsp oil and some salt. Mix in and add in some water. Do not add too much water, add them slowly until all the flour is properly incorporated.

Once done knead the dough well with your palms until the dough turns soft, smooth and firm. You will know it is done when no loose flour will remain in the bowl or your working surface.

Cover the dough with a plastic film and let it sit for 30 minutes.

Prepare the stuffing:

In a kadai heat 2 -3 tsp oil and add the whole cumin seeds to them. As the seeds start to sizzle add the chopped onions to them.

Sauté until translucent and then add the minced cauliflower to them.

Sprinkle some salt over them and cook for 3-4 minutes or until they start to soften up.

Then add the turmeric powder and red chilli powder. Cook till the raw flavour of the spices are gone.

Then add chopped ginger and chopped green chillies to them and cook for another 2-3 minutes or until the cauliflower is completely cooked.

Then take the boiled potatoes and mash them with a fork and add them to the cooking cauliflower.

Mix and stir for 2 more minutes.

Taste and adjust the seasoning.

Put off the flame and add in the ground cumin and coriander powder and chopped coriander leaves.

Mix in and transfer the entire potato mix in a bowl and let it cool.

Make the Parathas:

Make 8 or 10 individual balls from the dough. Give them a smooth round shape.

Take one ball and dust it with some flour. Roll it into a small chapatti and place 1 tbsp of the cauliflower and potato masala on it. Wrap the chapatti around it and seal the edges. Dust it with flour again and carefully roll it into a medium chapatti.

Fry the chapatti. Bust it with some oil in the end.

Serve with your preferred chutney or spicy potato curry.