Aloo Gobi Paratha (Stuffed Indian Bread)

Stuffing

Potato - 1
Cauliflower -5 florets
Onion - ½
Green chilli -1
Grated ginger -1 tsp
Chopped coriander leaves – 2 tbsp
Chilli powder - ½ tsp
Turmeric powder - ½ tsp
Lime juice -1 tsp
sugar – ½ tsp
salt
butter
oil

Mash boiled potato and keep aside.
Grate onion, cauliflower, ginger and chilli.
Keep a pan on low flame and pour a teaspoon
of oil and butter each. Now add the grated vegetables,
salt, chilli and turmeric powder. Saute till it is soft.
Add the mashed potato, chopped coriander, lime juice,
sugar and salt. Saute till it is mixed well.
Take out from flame,make lemon sized ball and keep aside.
(more spices can be added if you prefer so)

Paratha

Wheat flour -3 cups
Warm water
Salt
Add water as much as to knead into a smooth chappati dough.
Roll in your palm 8 lemon size balls.
Keep one stuffing in between two chappati dough.
Press all sides round and roll it with a rolling pin gently.
Dust it with some flour while rolling so that it does not stick.
On a hot tava (iorn pan) adding butter, fry the parathas on both sides.
Be generous with butter.Forget the calories.

To Serve

Parathas go well with deep fried green chillies.
Deep fry chillies for a minute.
Less hot chillies prefered.
Serve the parathas with fried chillies,
Cool thick curd accompanied by a cup of sweet
cardamom tea.
Take a bite of the green chilly, a piece of paratha
dipped in curd and then the cardamom tea.
That is the combination.

It is a breakfast enjoyed by people of north India,
especially during winter.
This brings me sweet memories of the foggy winter mornings in Delhi.