Learn how to make paranthas with Siri Ved Kaur Khalsa, author of "From Vegetables, With Love - Recipes & Tales from a Yogi’s Kitchen." In this video I demonstrate how to make both aloo (potato) and gobi (cauliflower) paranthas.
ALOO (POTATO) FILLING:
2 medium russet or Yukon gold potatoes (about a pound+)
1 jalapeño or 2 Serrano chilies, finely chopped.
1/2 cup loose packed chopped cilantro
1/2 cup loose packed mint leaves, chopped in fine shred
2 tsp. freshly ground coriander
1/4 cup or more finely chopped, peeled, fresh ginger
1/2 bulb or more finely chopped fresh garlic
2 tsp. BLACK SALT (from Indian market)
1/2 tsp. ground pepper
GOBI (CAULIFLOWER) FILLING:
1 medium cauliflower, grated with coarsest grade of hand grater or processor disc, remove any chunky pieces and regrade or finely chop
2 tsp. salt
1/4 cup finely chopped, peeled, fresh ginger
1/2 bulb or more garlic, finely chopped (about 3 tablespoons)
2 tsp. cayenne powder
1/2 cup chopped cilantro
1/4 -1/2 tsp. ground pepper
2 small sweet red peppers or 1/2 red bell pepper finely chopped
1/2 tsp. salt (more to taste) Plus GHEE (clarified butter) for frying.
To watch video click here: https://www.youtube.com/watch?v=bH5zm1n4ynE