Aloo Paratta & Gobi Paratta

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Though there are a lot of parattas,

Most common of all is the Aloo Paratta.
1. Pressure cook 4 potatoes for 3 whistles and peel them off and mash nicely. Add 1 tbsp of turmeric powder, 1 tbsp of chilli powder and 1-2 chopped green chillies, 1-2 tbsp of grated ginger, salt to the potatoes and mix well by hand.

2. Now, make chapathi balls and spread them. Keep a small portion of this potato mixture in the center and close the chapathi and knead again.

3. Cook in the tava in both sides adding oil.

Served with Curd and pickle.

Gobi Paratta:

1. Cut the cauliflower and chop them into very fine florets (Shredding).

2. Mix cauliflower, 1/2 tbsp of salt, 1/2 tbsp of cumin seeds and 1 handful of coriander leaves and 1 finely chopped green chilli and set aside for 5 mins.
3. Now try to squeeze the excess water from the mixture. Use this as a filling to make parattas.

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