Cauliflower Aloo Stuffed Paratha is an easy stuffed Indian Flatbread that is an ideal dish to pack for your Kids Lunch Box.
Konda likes to carry parathas for her lunch box and I decided to stuff the parathas with grated Cauliflower and Aloo with spicy masala so that I should truly pack curds and pickle for the side.
I have before made distinctive stuffing masala with cauliflower for a stuffed paratha, this Gobi Paratha is one of my favorites, even though I additionally make like stuffed cauliflower paratha.
This is for the day 1 of BM#97 Week 2, the place I am making Lunch Boxes for Kids, so sending this to my Kid’s Delight event, visitor hosted by way of Bhawana themed on Lunch Box Dishes In 30 Minutes.
Cauliflower Aloo Stuffed Paratha :
Ingredients Needed :
For the Outer Layer :-
1 cup Wheat Flour / Atta
A Pinch Salt
Water as required to knead
1 tsp Cooking Oil for the dough
Cooking Oil as required for cooking
For the Stuffing :-
1/2 cup Cauliflower grated
1/2 tsp Red Chili Powder
Salt to taste
1/2 cup Potato
1/2 no Onions
A Pinch Turmeric Powder
1 tsp Cooking Oil
1 tsp Ghee
Handful Coriander Leaves
1 no Green Chilli
1 tsp Cumin Seeds
For the Outer Layer :-
Take the flour, salt, oil and add simply enough water to knead to a tender and association dough.
Keep it included and let it relaxation till you make the stuffing.
For the Stuffing :-
Slash the potato and microwave for four to 5 mins. Soak and peel the skin.
Wash and grate the cauliflower to a great texture.
Heat a nonstick pan with oil, saute the onions, cumin seeds, finely chopped green chilies.
Then add grated cauliflower
Add the salt, turmeric powder, and pink chili powder. Mix the whole thing well.
Simmer with water sprinkled. Cook with lid covered for 3 to four mins.
Mash the potato properly and add to the cooked cauliflower. Combine the whole lot well.
Transfer to a bowl, add chopped coriander leaves. Divide into small balls, hold it aside.
Making the Stuffed paratha :-
Knead the dough once more and divide into equal balls. Flatten on the sides.
Press in the core and vicinity the stuffing in the center and seal on all sides.
Dust the balls and gently roll out into discs of 6 diameters.
Heat a tawa and grease with oil
Cook the paratha on both sides with cooking oil sprinkled on each sides.
Serve with curds and pickle.

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