Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- right|thumb|300px|Ingredients
- Just mash the leftover gobi mixture. I used a plastic mashing utensil that is specially made for mashing potatoes I think - I then used a fork to gather it all together and mash it some more. It doesn't matter if the mash is a bit coarse and lumpy - just make sure the lumps aren't too big.
- You also have to prepare some roti (chapatti) dough. This involves using a flour which Indians typically refer to as "atta" - you can get bags of it in most Indian shops - e.g. Elephant brand etc. You knead the flour into the right consistency dough - this takes a little practise - and I have to adm
Directions
Roll out some of the atta thinly using a rolling pin. Then scoop some of the aloo gobi mash onto the top of it. Gather together the edges of the rolled-out atta into the middle - completely covering the mashed mixture - and seal it together with the tips of your fingers - being careful to ensure that the "parcel" keeps its shape - without tearing or breaking. Then use the rolling pin to thin-out the parcel - this has to be done very gently and carefully. Use the atta flour to sprinkle onto the surface and onto the parcel to ensure that the dough doesn't stick to the surface or rolling pin. Make sure that it doesn't tear!
thumb|center|250px|Roll out some atta and spread on some mashed aloo gobi
Then "slap" the paratha onto a hot "thawa" - this is the thing that roti/chappatis are cooked on. Sprinkle a few splashes of vegetable oil around the edge of the thawa so that it rolls underneath the paratha and cooks underneath. Turn the paratha over 3 or 4 times - and keep adjusting the flame under the thawa to ensure that the dough cooks - but without burning the paratha.
thumb|center|250px|Fold over the edges and seal
thumb|center|250px|Roll out carefully
Then when you think it's done - and the surface of the paratha is crispy - transfer it to a plate covered with a piece of absorbent kitchen-roll-tissue - and serve immediately to the hungry person sitting patiently at the kitchen table. In this case - it is me! Ms.79 goes on to make a few more whilst I devour them as they arrive hot and fresh onto the table. I eat mine with dollops of mirch achaar (chillie pickle)!
thumb|center|250px|Slap onto the hot thawa
thumb|center|250px|Serve with achaar