Aloo Gobi Paratha Recipe : Tasty Potato-Cauliflower Paratha!

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Looking for how to prepare typical and traditional Paratha in the twister manner? Here is the easy version of plain Aloo Paratha made from the combination of Aloo and Gobi. To make the Aloo Gobi Paratha Recipe you would need to prepare spicy stuffing of grated cauliflowers and mashed potatoes. These yummy, tasty, delicious and tummy-filling Aloo Gobi parathas can be flavoured as per your choice.

Aloo Gobi Paratha

Author: Chandni Agrawal
Recipe Category: Punjabi Dish
Cuisine: Indian

Description: For the Aloo Gobi Paratha Recipe, you would need to prepare spicy stuffing of grated cauliflowers and mashed potatoes. Make healthy food in minutes at home.

Aloo Gobi Paratha Recipe

Ingredients for Aloo Gobi Paratha Recipe:

The potatoes and the cauliflowers are the two main veggies required to make the paratha stuffing. The paratha dough is made from the wheat flour which is commonly available in every house. The rest of spices, veggies, and other Indian condiments are also very basic and used in the day-to-day life.

For Aloo Gobi Paratha Stuffing:

Potatoes/Aloo – 1 ½ cup (2 small pieces)
Cauliflower (Gobi) – 2 cups
Garam Masala – ½ tsp.
Red Chilli Powder – ¼ tsp.
Green Chillies (finely chopped) – 2 pieces
Oil – for frying (use saffola oil)
Salt – As per taste
Flour – 2 tsp. (for dusting over paratha)

Note: If you already have mashed potatoes in your fridge and the grated Gobi in your kitchen then use that. The use of whole wheat flour instead of Maida makes the Aloo Gobi Paratha healthy and tasty.

For Dough:

Whole Wheat Flour (Atta) – 3 cups
Water – As required
Oil – 3 tsp.
Salt – As per taste.

Note: You can use ghee instead of oil for making the paratha dough. Also, use the water only in the required proportion to make the prefect dough. You can vary the proportion of wheat flour from 2 ½ cups to 3 cups.

Steps for Aloo Gobi Paratha Recipe:

It is very simple and easy to make this healthy Punjabi style Aloo Paratha at home. The whole process of preparing the paratha having the stuffing of Aloo and Gobi is divided into three parts. First, you have to make the dough to roll paratha. After that, you have to make the filling for paratha and stuff it in the paratha. Finally, you have to roll and roast the paratha. Follow the recipe and make the healthy and tasty paratha in minutes.

Instructions for Dough:

Take a big plate (It has to be of enough size to knead the dough).
Add the sieved Atta (whole wheat flour) in it.
Sprinkle the salt and mix with Atta.
Add Ghee and water in this plate of sieved Atta.
Mix everything well. Start to Knead.
Knead the dough well and take care it does not become too hard.
Knead a soft dough. Add water if needed.
As the dough is properly done, cover it with a plate and keep it aside.

Note: You can also sieve the Atta directly in the plate. Also, you may sieve Atta along with the salt. If you feel your dough is dry and dense, add more water at regular interval and continue to knead.

Prepare Aloo Gobi Paratha Filling:

Clean Cauliflower:

Take cauliflower and clean it.
Rinse the cauliflower thoroughly under running water (keep an eye, it may have some worms).
Once it is washed, slice cut the cauliflower in 4 to 5 parts and keep it ready in a bowl.

Boil Cauliflower:

Now, take a medium sized pot and add water to it.
Set it on the stove and heat the water.
Add salt in the water and heat until it boils.
Now, add the sliced cauliflower in the vigorously boiled water.
Cover the lid of the pot and turn off the flame.
Let the cauliflower rest inside for 15 to 20 minutes.

Clean and Boil Potatoes:

Take potatoes and clean them.
Rinse them properly under running water for more than once.
Now, cut them into 2 pieces.
Now, take a pressure cooker and heat the water in it.
Add the sliced potatoes and boil the potatoes.
Cover the lid and let the potatoes cook well.
They should be falling apart when boiled.
Switch off the flame, take the potatoes out.

Mash Potatoes:

Once the Potatoes are boiled, let them cool.
As the potatoes come to touchable temperature, peal the outer skin.
Now, mash the potatoes with the masher or folk (if they are not too hot, then mash with hands).

Grate Cauliflower:

Now, get back to the cauliflower pot.
Remove cauliflower from it.
Drain them and remove all the water from it.
Once the cauliflower is wiped dry, grate it using a food grater or a food processor.
Collect the grated cauliflower in a bowl.

Stuffing:

Now, take a mixing bowl and transfer this grated cauliflower to it.
Add the mashed potatoes and chopped green chillies in it.
Mix them very well and keep it aside.

Note: You can steam the potatoes in the steamer as well. The properly boiled potatoes should be tender to touch yet a bit firm. Deseed the green chillies before adding to the mixture.

Making Stuffed Aloo Gobi Paratha’s:

Uncover the dough plate.
Take a small bit of dough and make medium sized balls of it.
Roll them between your palms to make balls of the dough.
Apply pressure and flatten them to make the small circle.
Now, apply little flour on one of the surfaces.
With the help of roller pin, flat roll them into small circles. (Half diameter than normal chapatti)
Add 1 tbsp. of filling in the centre of the rolled paratha.
Sprinkle the Garam masala and the red chilli powder over the filling.
Season the mashed potatoes and grated cauliflower stuffing with a pinch of salt.
Spread it evenly over the surface of the paratha.
Now, pull up the rolled circles from the sides and close it covering the fillings.
Slowly roll the dough with filling and enlarge it.
Do it gently so that it doesn’t break. Avoid the paratha from tearing.
The diameter should be around 5-6 inch depends on the ball size.
Now, place a tava on the stove and turn on the flame.
Transfer the rolled Aloo Gobi paratha on the tava and apply 1 tsp. oil.
As one side of the Aloo Gobi paratha is cooked, flip the side and brush 1 tsp. oil again.
Flip it again cook until it looks crispy. Let the golden spots form on the surface of paratha.
The final texture of the paratha has to be browned and it must be cooked properly from both sides.
Transfer the cooked paratha from the tava to the plate.

And the tasty Aloo Gobi Paratha is ready! Serve it Hot.

Note: From the whole dough, take small portions to make small balls. Do not pinch large balls from the dough. Otherwise, it would be tough to roll the paratha.

While rolling the paratha, keep sprinkling the wheat flour whenever you think is needed. Even if the paratha is sticking to the rolling board, you can apply flour and then try to roll again.

Additional Information:

Calories: 274 calories
Total Time: PT60M
Serves: 4
Date Published: 2017-01-31

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This wonderful Punjabi Potato-Cauliflower paratha has some Punjabi masalas along with main veggies. Both the potatoes and cauliflower are generally most used veggies in our kitchen. Their combination is healthy and tasty which makes paratha even more interesting. If you have blanched Gobi and boiled Aloo, then it’s very quick to assemble the stuffing. The dough can be prepared as well.

If you are in hurry, then simply get the dough, mix ingredients and roll the paratha. Rolling the paratha can be tricky but the perfection can come with the practice. Everyone would thoroughly love this occasional change, if tired from eating same Gobi ka Paratha or Aloo Ka Paratha.

Remarks:

Keep in mind that dough should not be too soft or too hard.
If the dough is hard, add water and knead again.
If dough is too soft, add some flour and knead. Yet if you want extra soft dough, you can use a little bit of milk as well.
You can add ginger-garlic paste in the prepared filling and mix it well.
Do not hard-roll the balls after adding the filling, or it will break and fillings will come out from the sides.
You can adjust the spices as per your desired flavours. You can add more green chillies if you want spicy. You can skip adding chillies if making for kids.
If needed, you can process the cauliflower in two batches.
If you are not immediately serving the paratha, then stack them and keep them in a casserole. Keeping the paratha in the roti basket, helps them stay warm for a longer time.
Use ghee/oil/butter in the paratha as preferred for your health. If you are using too much ghee or oil while making paratha, then cut down on eating butter with paratha.(use patanjali cow ghee)
If you are using butter to make paratha, pinch multi places so that when butter is melted it spreads evenly.

Garnish:

Transfer the hot paratha to the serving plate and have it plain. You can make a complete meal by having your Aloo Gobi paratha with homemade Matar Paneer Masala or any vegetable gravy subzi. You can have the paratha with the pickle or tomato ketchup. The paratha can be paired with the mild, tangy and spicy chutney as well. Below mentioned are the other interesting ideas to have paratha at home:

Apply butter on the surface of Hot Aloo Gobi paratha’s and serve it.
Serve it with fresh chilled curd or any kind of delicious and healthy Raita.
Aloo Gobi paratha also tastes good with Aam ka murabba.
You may also sprinkle some pizza mix spice powder over the paratha.
For all the cheese lovers, grate the cheddar cheese or spread melted mozzarella cheese and fold the paratha.
If making for morning breakfast, then have it along with hash brown potatoes and glass of juice.

Garnish it with:

Onion Rings
Slit Green Chillies
Coriander Leaves

Quick Tip:

You can also use chapati roller to make the paratha quickly.
Along with the veg stuffing, sprinkle a little bit of flour. The wheat flour will absorb the moisture and your paratha won’t break when you begin to roll them.
For the chatpata and tangy flavour, sprinkle chat masala powder at the last stage of making stuffing.
If you are new to cooking, make the paratha on the griddle.
The Aloo-Gobi stuffing can be reused to make samosa, sandwich or anything other food which requires filling.

A little quick variation to this Aloo Gobi Paratha recipe, for all those food lovers who are keen to experiment different ways to cook food. Paratha is among the most common Punjabi dishes, and at times we might get bore to make the same dish again and again. Aloo Gobi Paratha is a twist to the plain paratha but you can also tweak with its preparation. In the dough of whole wheat flour, try to add the butter with the salt. Don’t add all the water at once, sprinkle little water at increment stages. Use the cold water to pour in the flour mixture. Let the flour be moisture. Use the 2 knives method for cutting.

2^nd Method: Cut the small cubes of frozen butter and mix it with the chilled flour. Toss cubes in flour. Cut the butter with the fork or two knives moving inn opposite direction. Cut the flour and butter in this manner, and knead to a one single mass dough. Add the chilled water and mix it well. Cover the dough with plastic and apply pressure. It should be like an elastic and stretchable. Make the filling for the paratha. Roll the paratha, stuff the filling and roast it without the spread of the oil. This technique of making paratha will give a flaky crust.

Can we Bake Paratha? Yes, if you want, you make even bake the Aloo Gobi Paratha with the above variation.

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