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.
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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.
- 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.
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
- 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.
2nd 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.