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Cauliflower Aloo Stuffed Paratha
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Cauliflower Aloo Stuffed Paratha

Cauliflower Aloo Stuffed Paratha is an easy stuffed Indian Flatbread that is an ideal dish to pack for your Kids Lunch Box. 
Course Breakfast, Brunch, Dinner, Lunch Box
Cuisine North Indian
Keyword Easy Kids Lunch Box Recipe, Masala Paratha, Stuffed Paratha
By Cook Method Stovetop
Occasion Kids Lunch Box
By Diet Kid Friendly
Dish Type Cauliflower Dishes, Indian Flatbread, Kids Lunch Box
Author Srivalli

Ingredients

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
  • 1/2 cup Potato
  • 1/2 no Onions
  • Salt to taste
  • A Pinch Turmeric Powder
  • 1 tsp Cooking Oil
  • 1 tsp Ghee
  • Handful Coriander Leaves
  • 1 no Green Chilli
  • 1 tsp Cumin Seeds

Instructions

For the Outer Layer

  • Take the flour, salt, oil and add just enough water to knead to a soft and firm dough.
  • Keep it covered and let it rest until you make the stuffing.

For the Stuffing

  • Slash the potato and microwave for 4 to 5 mins. Soak and peel the skin.
  • Wash and grate the cauliflower to a fine 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 red chili powder. Mix everything well.
  • Simmer with water sprinkled. Cook with lid covered for 3 to 4 mins.
  • Mash the potato well and add to the cooked cauliflower. Combine everything well.
  • Transfer to a bowl, add chopped coriander leaves. Divide into small balls, keep it aside.

Making the Stuffed paratha

  • Knead the dough again and divide into equal balls. Flatten on the sides.
  • Press in the center and place 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 both sides.
  • Serve with curds and pickle.
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