BM #114 : Week 2, Day 3
Theme : Brighten Your Breakfast

Parathas for breakfast is a favorite of mine. Most of the times , we end up eating dinner leftovers than prepare fresh in the morning. By leftovers, I mean cooking extra so that you have some for the next morning. Aloo paratha is the most favored at home, but gobi (cauliflower) paratha comes a close second. For a variety, a combination of aloo and gobi works well too. A simple pickle and yogurt would do as a side dish instead of making a curry to serve this.

Parathas taste really good when you add a good amount of ghee while making it. I remember my brother’s cook going through almost a whole big bottle of ghee while making a big batch of parathas. You can definitely reduce the amount to your preference, but there is no question that it tastes way better with lots of ghee :D.

Read on for the recipe.

Makes 6-8 parathas, depending on the size

Ingredients:

• 2 cups whole wheat flour / atta
• Salt as needed
• Water to make a dough
• 1 tablespoon oil/ ghee, optional

For the Filling :

• 1 teaspoon oil
• 1 medium onion, chopped
• 2 teaspoon ginger garlic paste
• 1 teaspoon chili powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon aamchur / dry mango powder
• 2 cups finely chopped cauliflower
• 2 medium potatoes, boiled and mashed
• Salt as needed
• 1-2 teaspoon Ghee/ butter per paratha for brushing the pan

Method:

1. Add salt as need to the flour. Make a dough by adding water in steps (1/4 cup full at a time) to the wheat flour. Knead until you get a soft and smooth dough. Set aside to rest.
2. To prepare the filling, heat oil in a pan. Add chopped onions and sauté until it turns pink. Add ginger- garlic paste, followed by the spice powders. Mix everything well.
3. Now add the finely chopped cauliflower florets. Add salt and mix everything well and let it cook.
4. Once the cauliflower is cooked completely, add the boiled and mashed potatoes. Mix well and let it cook for a couple of minutes. Taste test and adjust seasonings. Remove from heat and let it cool a little.
5. Make parathas using a small lime sized ball of the filling. Please watch this video or this post for stepwise pictures.
6. Cook the rolled parathas in a heated tawa. Add some ghee to the pan and on top the parathas too while cooking it. Remove from the pan and serve hot with pickle and plain yogurt.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this Week