Purple Aloo Gobhi Paratha by DK on Apr 29, 2012
I have been going overboard with multi color cauliflowers. I have been buying them every single time I go grocery shopping. But there has only been one hitch when it comes to these bright and colorful cauliflowers. If you have cooked with purple cauliflower, you will realize already what I am going to say - yes - these bleed color along with looking quite sad and "not-so-appetizing" on the plate. I have a family that demands that I present the food beautifully. My husband even goes to the extent of comparing my "blog photos" of that particular dish and argues if I present that dish in any other way (that's below the mark). So I have to set the table likewise too(!!). And this, from a grown up "mature" adult. I cannot imagine the state of me, when the little one starts talking.
Anyways, since the purple cauliflower managed to spoil many of my dishes with its "cooked" looks, I ended up using the rest and retaining the purple cauliflower for "some other use". This is one of them. We love our parathas and Naans. I make them more often than not. These delicious Indian flatbreads are so versatile - anything and everything goes as a stuffing. So I used these purple beauties as a stuffing to delicious results. I also pair it with purple potatoes (that looks beautiful only if cooked certain ways) to make a flatbread version of the famous Aloo Gobhi Indian side dish.
- Cook time:
- Prep time:
- Serves: 4 people
- Yields: Makes around 10-15 depending upon the size and thickness
Ingredients
- For the Bread
- 3 cups flour
- 1 cup Greek Fat Free Yogurt/ regular yogurt (optional)
- Salt to taste
- For the Stuffing (easily adaptable)
- 250 grams Purple Cauliflower Florets
- 250 grams Purple Potatoes
- 1/2 tsp Cumin seeds
- 1 tsp Ginger-Garlic paste
- 1-2 green Chillies, thinly sliced (or as per taste)
- 1/4 tsp Turmeric
- 1/2 tsp Amchoor/Dried Mango Powder/Lemon Juice (optional)
- 1/2 tsp Garam Masala
- Salt to taste
- Few sprigs of Cilantro to garnish
Tips
The Ingredients for Stuffing can be easily customized to your needs. No hard or fast rules here.
Method
1.
Chop the potatoes in quarters. Steam for about 5-6 minutes or until 90% done.
2.
Now add the florets to the potatoes and steam for another 3-4 minutes. Depending on the size of the florets it will get done from 2-5 minutes.
3.
While that's happening, take the flour and salt in a bowl. Give it a stir.
4.
Now add the yogurt to the mixture. Its not really necessary, but I add it for the protein factor. You can use just water instead.
5.
Give it a mix and add enough water
6.
to knead into a pliable dough. Set aside.
7.
Switch off the steamer when the cauliflower is done.
8.
Drop the potatoes and the cauliflower on a bowl and give it a good mash.
9.
I use a potato masher.
10.
While you are mashing, heat up a skillet or a pan and add 1-2 tsp. of oil/ghee. Once hot, add the cumin seeds and the ginger garlic paste. Keep stirring to avoid it burning and when the aroma starts wafting
11.
add the spices along with the potato-cauliflower mash. If adding lemon juice, add it once you have removed the stuffing from the heat (towards the end). There is not much cooking involved since the main ingredients are already cooked. Just enough to stir in the spices. The total time for this would be only 5-6 minutes.
12.
Remove from heat and add the cilantro. Stir until combined.
13.
Meanwhile prepare small balls of dough on a floured surface.
14.
Roll it into a small circle
15.
Place a small ball of the stuffing in the center.
16.
bring the edges towards the center, on top of the stuffing and pinch to seal the dough.
17.
press it down using your palm until flattened.
18.
Sprinkle some flour on top and
19.
gently roll it out into a small circle. Its totally OK if some of the stuffing peaks out - it adds to the taste when it cooks on the girdle.
20.
Place it on a hot girdle on med-high heat , pouring a little oil/ghee around the bread.
21.
In about 2-3 minutes, turn the bread when dark spots start appearing on the surface. Cook on the other side the same way. No need to add oil this time around (but you sure can if you want to ;)) See the bits of purple?
Serve it hot with spicy pickle and Raita. I went a step ahead and served it with Purple Carrot Raita where I used just the purple carrots to make it.
The purple themed meal was relished in my household with both my husband and little one enjoying their share with generous dollops of butter on top of their paratha and the cook looking forlornly cursing her weighing machine.
The purple themed meal was relished in my household with both my husband and little one enjoying their share with generous dollops of butter on top of their paratha and the cook looking forlornly cursing her weighing machine.
Filed Under these categories
- 28 Breakfast
- 291 Dairy Free
- 45 Flatbread
- 45 Indian Breakfast Recipes
- 705 Kid Friendly
- 61 Kids Lunch Box Recipes
- 384 Nuts Free
- 163 One Dish Dinners
- 13 Paratha
- 371 Parties
- 398 Pregnancy
- 499 Vegan Recipes
Recipe Reference
from my kitchen notes
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10 Comments
By Rumana on Oct 21, 2013
lovely paratha..
By Gian Prakash on Nov 12, 2012
Recipe for Mooli (radish) and walnut raita (dish from Jammu)
1. One 6" long mooli, tender type; 2 to 3 tbsp crushed walnuts (now a days one has nut slicer and that can be used to slice the walnuts); 1 cup yoghurt; corriander, curry patta
2. Method: Grate the peeled mooli (do not use thick grater, use the fine side of the grater) and mix in the whipped yoghurt.
3. Mix finely chopped corriander and the walnut slices/crushed.
4. Only salt and black pepper powder are used.
5. Garnish with mustard seed and curry patta poppu made in 1 tsp of ghee.
Goes very well with all stuff paranthas, including the mooli paranthas.
Happy eating.
d
By Gian Prakash - every one calls me GP on Oct 29, 2012
When I was in Brazil, the local friends went crazy with the colour, variety and aroma of Indian Vegan food.
Ever favourites were the stuffed paranthas - aloo, cauliflower, cheese, carrat, etc. They were disappointed when they could not get the shape or stuffing would come out. So experimented with grated boiled potato/raw cauliflower/raw cabbage/raw carrots and kneaded with atta. Also addition of grated cheese while kneading gave the crispyness. Also realsied that aloo parantha, if cumin seeds and mint leaves are added (no corriander/cilantro)in masala, taste is enhanced. For Cauliflower/cabbage, no jeera (cumin seeds), but ajwain seeds and blackpepper powder go very well.
Kindly try out and let me have your comments the DK team.
GP
P.S. I want to share some of my original recipes, how do I do that?
I would def. try out these suggestions. I started using dry mint leaves only few months back -and oh boy! Are they such a treasure or what?! So I can def. imagine the flavor that they would impart in aloo paratha (I am shamelessly drooling already....). And I would LOVE to get my hands on your recipes. ON the right most sidebar in my homepage there is a small "blink or you will miss" box which asks for your recipes. Here is the link in case you "actually blink and miss it" - Member recipes. Please do use that form to indulge us foodies with your creations. Your suggestions and tips in last few comments throw light on your insight to flavors and flavor combinations and that, any foodie will tell you, is worth a garden full of fresh produce :) --DK
By Richa@HobbyandMore on May 7, 2012
Love the colors! aloo gobi is always a fave paratha and with this color so much fun!
I am having an auction fundraiser on my blog for an amazing organization. do drop by if you have a minute! Thanks. http://hobbyandmore.blogspot.com/p/fundraiser-for-vspca.html
By Cherie on May 6, 2012
I used regular cauliflower and some broccoli along with the potato and it was very tasty.Thank you for this recipe.
By Muslimah on May 4, 2012
I thought this was some 'walaiti' blog when I subscribed. When I saw the name on my mail, I was thinking did I ever subscribe to any other blog.
The pictures are good.
I do it the other way. I don't esp cook/steam the cauliflowers. I simply use the cooked curry(salan). Take two small balls of dough, much smaller than you have shown. Flatten them out a bit. Put/ Spread the ingredients. Join the corners. And flatten it out more, until we get appropriate size. Then pick that up and cook.
I don't get much time to cook. Busy, AlHumdulillaah! So we cook the traditional dishes. Sometimes like on Sundays we get ourselves this treat.
Parathats do make you lazy sometimes!!
By Sowmya on May 3, 2012
:-P Very yummmy blog and great food pics!
By Spandana on Apr 30, 2012
Looks very delicious.... Never tried the paratha with the purple gobi... this looks very good!
By Archana on Apr 29, 2012
Wow I love the colour but the only purple we get is cabbage and even that bleeds while washing. So I have stopped buying it. Looking at these parathas I am tempted to buy the cabbage and making these.:)
By miumiu アクセサリー on Oct 27, 2013