Other than a Chicken Jalfrezi, there are two dishes I’m likely to have a strop over if they’re not on the table when I go out for an Indian; Aloo Gobi, and Aloo Parantha. Both potato dishes (Aloo Aloo!), Aloo Gobi is a vegetarian dish made from potato, cauliflower and Indian spices (my mother in-law makes great Aloo Gobi) and Aloo Parantha is basically a veggie flat bread stuffed with potato and fried in butter (yum). They are my absolute faves – they’re such great comfort food, perfect for this time of year. So why not combine the two and have the best of both worlds, eh? 😉
Aloo Gobi Parantha
- 250g of Potatoes, chopped (I used one Maris Piper and one Sweet Potato)
- 1 Echalion Shallot, finely chopped
- 250g roughly chopped Cauliflower
- 100g roughly chopped Green Chillis (the smaller, the spicier!)
- 225g Atta Flour
- 1 tsp salt
- 2 tbsp Oil
- 100g Melted Butter
- 125 ml Warm Water
- 50g roughly chopped fresh Coriander
- 1tsp chilli powder
- 1 tsp cumin
- 1 tsp garam masala
- First, make the dough: If you’ve got a bread maker then you’re good to go – pour in the water and oil first, followed by the flour and salt. Run the “dough” program and then leave it to do the hard work! 😉
- Next make up the Aloo Gobi filling: boil the potatoes and cauliflower until soft, then pour out the water and mash. Add the onion, green chillis, coriander and spices and stir together.
- Once the dough is ready, divide it into six equal balls. Now the tricky bit; filling the parantha and then rolling it out without it spilling out the side, AND trying to keep it in a perfectly flat circle. I’m RUBBISH at this part; I’m sure there’s a knack to rolling them out perfectly, but I’m still nowhere near figuring it out! You’ve basically got to roll them out a little, plonk a spoonful of filling in the middle and then parcel it up and roll out the dough again until it’s flat and round. Sounds easy, right?
- Heat up your frying pan with a little melted butter and cook the parantha on both sides, brushing with butter as you go.
- Serve hot with fresh yoghurt (I flavoured mine with a little turmeric) and tamarind sauce.
What’s your favourite Indian dish? 🙂