Aloo Gobi Mutter paratha / Cauliflower Peas potato paratha

                                     
                                                                                                       

Total time: 45 minutes ~ 1 hour, 10 minutes
Preparation time: 30 ~ 45 minutes
Cooking time: 15 minutes ~25 minutes
Serves: 5 ~ 6
Source: www.sarasyummybites.com

Ingredients:.
For Dough:
2 cups whole wheat flour + extra for dusting
1 cup water or as required
1/4 tsp salt

For Filling:
1 cup grated Cauliflower
3 medium size cooked potato
1/2 cup cooked peas or frozen peas
1 tsp ginger and garlic paste
1 tbsp minced cilantro
Salt - To taste.

Masala powders:
1 tsp red chili powder or to taste.
1/2 tsp garam masala powder
1/4 tsp turmeric powder
1/2 tsp amchoor powder

For Seasoning:
1 tbsp oil + extra for cooking parathas
1 tsp cumin seeds

Method:
Preparation:

• Mix all dough ingredients together in a mixing bowl and knead it for sometime to make a soft dough.
• Apply oil on the dough and cover it with wet cloth. Rest it for minimum 15 minutes.
• Cook potatoes and peas in a boiling water, until tender and drain the water & allow it to cool.
• Mash the cooked potatoes and peas seprately.

For filling:

• Heat oil in a pan, add cumin seeds to splutter.
• Throw in grated cauliflower and saute it for few minutes til raw smell disappear.
• Add ginger garlic paste. Mix and cook it for one minute.
• Add masala ingredients to the mixture. Saute till it cook.
• Throw in coarsely mashed peas. Mix and cook it for 2 ~ 3 minutes.
• Add mashed potatoes to the mixture and cook it for another minute. Adjust salt to taste.
• Add minced cilantro and trun off the heat. Allow it to come to room temperature.

Preparation for parathas:

• Divide the dough and filling mixture into 10 ~ 12 equal parts and make sure masala balls must be bigger than dough balls.
• With help of rolling pin, roll the dough in to 5" circle and place filling ball in center and lift the edges of the dough and bring it together to seal.
• Press it in center and flat the stuffed balls. Do the same with rest of the balls.Keep it aside for 10minutes.
• Lightly flour your rolling surface and roll the stuffed balls into 8" circle.  Make sure sealed side is on top while rolling and roll it gently to avoid filling oozes out from the dough.

Cooking parathas:

• Heat the griddle to sizzling hot. Place the paratha over the griddle, when paratha puff up slightly flip to other side.
• Drizzle Oil or Ghee over and edges of the paratha.
• Gently press with spatula and make sure both sides are cooked well into golden brown color.
• Serve with yogurt or any pickle

This recipe is for Blogging Marathon #24