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Chapati with Aloo Gobi Recipe

Indian · Main course · 50 min total

A classic North Indian meal of soft whole wheat flatbreads served with a spiced potato and cauliflower curry, perfect for a comforting dinner.

Ingredients

• 2 cups whole wheat flour (atta)
• 3/4 cup warm water, plus more as needed
• 1 teaspoon salt
• 2 tablespoons ghee or oil, for cooking chapatis
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 medium onion, finely chopped
• 2 teaspoons ginger-garlic paste
• 2 medium tomatoes, finely chopped
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala
• 2 medium potatoes, peeled and cubed (about 1.5 cups)
• 2 cups cauliflower florets (about 1/2 medium head)
• Salt to taste
• 2 tablespoons chopped fresh cilantro

Instructions

1. Make the chapati dough: In a large bowl, mix whole wheat flour and 1 teaspoon salt. Gradually add warm water and knead into a soft, smooth dough. Cover with a damp cloth and rest for 15-20 minutes.
2. While dough rests, prepare aloo gobi: Heat 2 tablespoons oil in a large skillet or pan over medium heat. Add cumin seeds and let them sizzle. Add chopped onion and sauté until golden, about 5 minutes.
3. Add ginger-garlic paste and cook for 1 minute until fragrant. Add chopped tomatoes and cook until soft and oil separates, about 5 minutes.
4. Add turmeric, cumin, coriander, red chili powder, and garam masala. Stir and cook for 1 minute.
5. Add cubed potatoes and cauliflower florets. Stir to coat with spices. Add 1/2 cup water, season with salt, and bring to a boil. Reduce heat to low, cover, and simmer until vegetables are tender, about 15-20 minutes. Stir occasionally. Garnish with cilantro.
6. While vegetables cook, cook chapatis: Divide dough into 4 equal balls. On a lightly floured surface, roll each ball into a 6-7 inch circle.
7. Heat a tawa or non-stick skillet over medium-high heat. Place a chapati on the hot pan. Cook until bubbles appear, about 30 seconds. Flip and cook the other side for 30 seconds. Apply ghee or oil on both sides, pressing gently with a spatula until golden spots appear. Repeat with remaining dough.
8. Serve hot chapatis with aloo gobi.

Tips

• For softer chapatis, cover them with a clean kitchen towel after cooking.
• You can add green peas to the aloo gobi for extra color and flavor.
• Leftover aloo gobi can be refrigerated for up to 3 days.

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