Aloo Gobi Paratha - Simplified

The best part of a paratha is the filling. So, the more filling the better. Right? The problem with excess filling is, when we try to roll the parathas, it starts to come out and it becomes very hard to roll them. Also gets messy. I tried this different method, where instead of rolling the parathas before they go on the tawa, I used a flat bottomed spatula to spread the parathas right on the tawa. This ensured that there was a lot of filling in each of the parathas, and also saved me the trouble of having to roll them. I am making these a lot more, now that I found this simple technique.

Potatoes - 2 medium
Cauliflower - 1/2 small
Onion - 1/2 Red chopped fine
Ginger grated - 1 tsp
Green chili - 2 chopped fine
Citantro - few sprigs chopped
Cumin powder - 1 tsp
Red chili powder - 1 tsp
Salt - to taste
Garam masala - 1 tsp
Amchur powder - 1 tsp
Oil - 1 tbsp
Shajeera - 1 tsp
Regular roti dough

Boil the potatoes until soft, peel and mash. Chop the cauliflower into small pieces.
In a pan, heat 1 tbsp oil, add shajeera, and the onions. Cook till soft, add the cauliflower and cook till soft, and it falls apart. Mix the rest of the masalas, salt and the potatoes. Add the cilantro and cool.
Take some dough, roll into a ball, and make with your hands, make it into a small bowl and fill with the filling. Close the ends and seal the ball. Make the rest of the balls this way.
With your hands, flatten the dough ball with the filling.

Heat a tawa and place the flattened dough ball with the stuffing on the tawa. Spray the back of a flat spatula with some non-stick spray or add a few drops of oil and spread it well. Press the spatula on the dough, and press until it expands. Continue to do this until it forms into a paratha. This is a very simple step, and gets done in seconds.






Cook on one side, turn and cook till the other side is lightly brown. Drizzle some oil at this point if you wish.
Remove and serve with pickle and yogurt.