Making dough

Cup of Yum
1. Mix salt with the whole wheat flour. You can even sift the whole wheat flour along with the salt.
2. Add ghee/oil and water to the flour. First mix and then begin to knead the dough.
3. The dough has to be kneaded well and should be soft and supple.
4. If the dough feels crumbly, tight or dry, then add some more water and continue to knead. Cover the dough and let it rest for about 20 to 30 minutes.

Making aloo gobi filling

1. Rinse and slice a small gobi/cauliflower into 2 parts or 4 parts.
2. Heat water with some salt until it comes to a vigorous boil.
3. Add the cauliflower portions and turn off the heat. Cover the pan and keep aside for 15 to 20 minutes.
4. Meantime rinse the potatoes and boil or steam them in a pressure cooker for or steamer adding water as needed.
5. Pressure cook for about 3 whistles on medium heat. Let the pressure drop naturally in the cooker. When all the pressure has dropped naturally in the cooker, then only open the lid. Remove them using a slotted spoon and set aside on a plate to cool.
6. The potatoes should be well cooked and fork tender. So that you can mash them easily. Once they are warm or you can handle the heat, peel and mash them.To get an even mash, first grate or shred the potatoes and then mash.
7. After blanching the cauliflower for 15 to 20 minutes, drain all the water and wipe the cauliflower dry.
8. Grate the cauliflower and take all of it in a mixing bowl.
9. Add the mashed potatoes, chopped green chilies. Mix well and keep aside.

Making aloo gobi paratha

1. Pinch two small or medium sized balls from the dough.
2. Roll them in your palms. Dust them with flour and roll into a small circles.
3. Place a few tablespoons of the filling on one of the dough circle.
4. Keep in mind that the filling should not be too less or too much.
5. Sprinkle 2 to 3 pinches of salt, garam masala powder and red chili powder evenly on the stuffing.
6. Sprinkle some flour on the filling. This helps in absorbing the moisture and when rolling, the paratha does not break or tear.
7. Lightly sprinkle some wheat flour and roll the aloo paratha gently into a diameter of 6 to 8 inches.
8. Place the stuffed aloo paratha on a hot skillet, tawa or griddle. When one side has slightly browned, flip the paratha.
9. Spread or brush some oil/ghee ( I usually add 1 to 2 teaspoons of oil or ghee) on the browned side.
10. Flip again and brush oil (again 1 to 2 teaspoons oil or ghee) on the other side.
11. Flip once or twice, till you see golden spots on the paratha and they look crisp and well cooked.
12. Serve the aloo gobi paratha hot with fresh yogurt, mango pickle or lemon pickle topped with some butter.