Chhavi Arya

Ingredients:

• 1 small cauliflower, grated (for Gobi Paratha) or 2-3 medium potatoes, boiled and mashed (for Aloo Paratha)

• 1-2 green chilies, finely chopped

• 2-3 tbsp coriander leaves, finely chopped

• ½ tsp cumin seeds

• ½ tsp ground coriander

• ½ tsp red chili powder

• Salt to taste

• 2 cups whole wheat flour (atta)

• Water, as needed for kneading

• 1-2 tsp oil

• Ghee or oil, for frying

Recipe:

1. Prepare the Filling- Mix the grated cauliflower or mashed potatoes with green chilies, coriander leaves, cumin seeds, ground coriander, red chili powder, and salt. Set aside.

2. Make the Dough- In a large bowl, add the whole wheat flour. Gradually add water, kneading until you have a soft, smooth dough. Add a little oil to make it pliable, cover, and let it rest for 15-20 minutes.

3. Stuff the Paratha- Take a small portion of the dough and roll it into a ball. Roll out the ball into a small circle, place a spoonful of the filling in the center, and bring the edges together to seal it.

4. Gently roll the stuffed dough again into a larger circle, being careful not to press too hard to avoid the filling spilling out.

5. Cook the Paratha- Heat a tawa or griddle on medium heat. Place the rolled-out paratha on the hot tawa, and cook until you see bubbles. Brush with a little ghee or oil, flip, and cook the other side until golden brown.

6. Repeat with the remaining dough and filling.

7. Serve- Enjoy your hot stuffed parathas with yogurt, pickle, or a side of raita.