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
- 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
- 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.
- 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.
- Now add the finely chopped cauliflower florets. Add salt and mix everything well and let it cook.
- 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.
- Make parathas using a small lime sized ball of the filling. Please watch this video or this post for stepwise pictures.
- 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.