Aaloo-gobhi-matar Mix Pratha

Ingredients

• 4 medium Potatoes (peeled and cut into quarters)
• 1 cup Cauliflower (small florets)
• 25 pieces Green Peas (fresh or frozen (no need to shell))
• 1 tsp Salt (for boiling veg)
• 1.5 cup Water (for boiling veg)
• 2 cup Whole Wheat Flour (soft dough, sifted)
• 1 tsp Salt (for dough)
• 1 tbsp Oil (vegetable oil; can substitute with melted ghee for richer flavor)
• 1 tbsp Mustard Oil (for tempering; gives authentic flavor)
• 0.5 tsp Coriander Seeds (crushed)
• 0.5 tsp Fennel Seeds
• 0.5 tsp Cumin Seeds
• 2 pinches Asafoetida (Hing)
• 0.5 tsp Ginger (finely chopped)
• 1 small Green Chili (finely chopped, adjust to heat preference)
• 0.5 tsp Turmeric Powder
• 0.5 tsp Red Chili Powder
• 0.5 tsp Roasted Cumin Powder
• 1 tsp Amchur (Dry Mango Powder) (adds tanginess)
• 2 tbsp Fresh Cilantro (chopped)
• 4 medium Tomatoes (roughly chopped)
• 1 tsp Oil (for chutney tempering)
• 0.5 tsp Cumin Seeds (for chutney)
• 0.5 tsp Kalonji (Nigella Seeds)
• 2 pieces Dried Red Chilies (whole)
• 1 pinch Turmeric Powder
• 0.5 tsp Salt (for chutney)
• 6 pieces Dates (soft) (pitted and mashed)
• as needed cup Water (for adjusting chutney consistency)

Instructions

1. Boil the Vegetables

   Add potatoes, cauliflower florets and peas to a pressure cooker with 1.5 cups water and 1 tsp salt. Cook on medium flame until you hear one whistle, then turn off the heat.

   Time: PT8M

2. Prepare the Soft Dough

   In a mixing bowl combine 2 cups whole wheat flour, 1 tsp salt and 1 tbsp oil. Gradually add water and knead until the dough is soft and pliable. Cover with a damp cloth and let rest for 5 minutes.

   Time: PT10M

3. Temper Whole Spices

   Heat 1 tbsp mustard oil in a small pan. Add crushed coriander seeds, fennel seeds, cumin seeds and two pinches of hing. Stir for 30 seconds until fragrant.

   Time: PT2M

4. Add Aromatics

   Add the chopped ginger and green chili to the tempered oil. Sauté for 30 seconds.

   Time: PT30S

5. Add Ground Spices

   Stir in 0.5 tsp turmeric, 0.5 tsp red chili powder and 0.5 tsp roasted cumin powder. Cook for another 30 seconds.

   Time: PT30S

6. Mash the Boiled Veg and Mix Stuffing

   Transfer the boiled potatoes, cauliflower and peas to a bowl. Using a masher, mash them while mixing in the spiced oil mixture. Add 1 tsp amchur, 2 tbsp chopped cilantro and salt to taste. Mix well and let the stuffing cool.

   Time: PT5M

7. Shape and Stuff the Parathas

   Divide the dough into 2 equal balls. Dust each ball with dry flour, flatten gently, and form a small cup with your thumb. Spoon a generous amount of stuffing into the center, bring the edges together and seal. Lightly dust again and roll into a 6‑8 inch circle, being careful not to tear.

   Time: PT10M

8. Cook the Parathas

   Heat the tawa on medium‑high flame. Lightly brush with oil or ghee. Place the rolled paratha, cook 1 minute until light brown spots appear, flip, brush the other side and cook another minute until golden and puffed.

   Time: PT4M

9. Prepare Tomato‑Date Chutney

   Roughly chop the tomatoes. Heat 1 tsp oil in a pan, add 0.5 tsp cumin seeds, 0.5 tsp kalonji, 2 dried red chilies, a pinch of turmeric and 0.5 tsp salt. Sauté for 2 minutes, then add the chopped tomatoes and cook until soft.

   Time: PT5M

10. Finish the Chutney

    Add the pitted dates and a splash of warm water. Simmer for 5 minutes, then mash everything together to a smooth consistency. Adjust salt and consistency with more water if needed.

    Time: PT5M

11. Serve

    Place the hot stuffed parathas on a plate, drizzle a little ghee if desired, and serve with the tomato‑date chutney.

    Time: PT1M

Nutrition Facts

Calories

420

Protein

8 g

Carbohydrates

70 g

Fat

12 g

Fiber

8 g