Aloo Gobi Paratha is a stuffed paratha variant made by flat rolling gobi & potato mix in wheat flour dough and then pan roasting it. Aloo Gobi Paratha is a tasty & filling flat bread and a healthy version of Aloo Paratha. How to make Aloo Gobi Paratha is explained this post with step by step pictures.
Aloo Paratha is quite common in our house as mittu loves it so does hubby and me. When I made aloo gobi masala I got this idea of making paratha with aloo and gobi…Googled around to find that there already existed such a paratha combination…but I made like aloo paratha with slight variations. Check out more paratha recipes here.
I have regular readers asking for tips to roll stuffed parathas even after posting the stepwise and video so thought of trying this type of rolling which amma usually does for making sweet beetroot chapathi…sticking 2 parathas and then rolling…It is sure easy comparatively so do try and let me know.
Last weekend my uncle and brother were here and I was skeptical about serving the first trial of this paratha but to my surprise both of them gave a thumbs up to it. And the lil one had it without complaints and said she wants it often…happy mother.
If you have any more questions about this aloo gobi paratha do mail me at [email protected] In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this aloo gobi paratha? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
Aloo Gobi Paratha
Ingredients
- 2 cups wheat flour + extra for dusting
- oil / ghee to toast
- salt to taste
For the stuffing:
- 2 medium sized potato / aloo comes to 1 cup after mashing
- 1/2 cup cauliflower / gobi florets
- 3/4 tsp ajwain / jeera
- 1/2 tsp ginger green chilli paste
- 1/4 tsp turmeric powder
- 3/4 tsp red chilli powder
- 1/2 tsp coriander powder
- 1/4 tsp chat masala powder
Note : For ginger green chilli paste – take half green chilli and 1/2 inch ginger piece and crush it coarsely.
Instructions
- In a wide mixing bowl add wheat flour, salt and first give a quick mix for salt to be even.
- Then add water ( you can even use the drained radish water) little by little, gather to form a soft pliable dough.
- Once it is gathered to a mass add 1/2 tsp oil and knead it once. The dough should not be too tight or too loose, it should be non sticky at this stage.
- Allow it to rest for a while until we prepare the stuffing.
- First add the gobi florets in salted warm water to get rid of the worms then cook it until soft.
- While the gobi cooks, pressure cook aloo for 4 whistles, peel off the skin.
- Drain water completely, once both the veggies are cooked, mash it up with a masher.
- Mash it well so that no lumps are there…
- Heat oil – add ajwain, ginger chilli paste, then add mashed aloo and gobi along with turmeric, red chilli, coriander powders and required salt.
- Mix well and cook for 3mins in low flame.
- Add chat masala powder, give a quick stir and switch off.
- Add coriander leaves and mix well.
- Flour the surface and roll out 2 parathas of same size as shown.
- On one paratha place 2 spoon fulls of aloo gobi filling.
- Now close it with another paratha….Press the edges and seal it with your fingers to avoid the filling oozing out.
- Now slowly roll them into thin/ thick parathas of your choice… dust flour then and there to avoid sticking.
- Heat a dosa pan and carefully transfer the paratha, flip to other side, drizzle oil and cook till both the sides has golden spots.
- Repeat the same with remaining dough.Brush with ghee while serving.
- Serve Aloo Gobi Paratha hot with curd and pickle or any raita of your choice.
Notes
- Don’t give pressure while rolling. Dust flour then and there when required.
- Make sure there is no moisture in the veggies else rolling will be tough.
- Roll it thick or thin as per your preference but make sure the stuffing does not ooze out.
- Adding chat masala powder at the last stage gives a nice tangy twist to the stuffing, I loved it.
- For making any paratha keep the flame in medium and toast it to get evenly toasted.
How to make Aloo Gobi Paratha
- In a wide mixing bowl add wheat flour, salt and first give a quick mix for salt to be even. Then add water( you can even use the drained radish water)little by little, gather to form a soft pliable dough.Once it is gathered to a mass add 1/2 tsp oil and knead it once.The dough should not be too tight or too loose, it should be non sticky at this stage.Allow it to rest for a while until we prepare the stuffing.
- First add the gobi florets in salted warm water to get rid of the worms then cook it until soft.While the gobi cooks,pressure cook aloo for 4 whistles, peel off the skin.Drain water completely, once both the veggies are cooked, mash it up with a masher.
- Mash it well so that no lumps are there…Heat oil – add ajwain,gingerchilli paste, then add mashed aloo and gobi along with turmeric,red chilli, coriander powders and required salt.
- Mix well and cook for 3mins in low flame.Add chat masala powder, give a quick stir and switch off.Add coriander leaves and mix well.Flour the surface and roll out 2 parathas of same size as shown below.
- On one paratha place 2 spoon fulls of aloo gobi filling. Now close it with another paratha….Press the edges and seal it with your fingers to avoid the filling oozing out.
- Now slowly roll them into thin/ thick parathas of your choice… dust flour then and there to avoid sticking.Heat a dosa pan and carefully transfer the paratha, flip to other side, drizzle oil and cook till both the sides has golden spots.Repeat the same with remaining dough.Brush with ghee while serving.
Serve hot with curd and pickle or any raita of your choice.
Expert Tips
- Don’t give pressure while rolling.Dust flour then and there when required.
- Make sure there is no moisture in the veggies else rolling will be tough.
- Roll it thick or thin as per your preference but make sure the stuffing doesnt ooze out.
- Adding chat masala powder at the last stage gives a nice tangy twist to the stuffing, I loved it.
- For making any paratha keep the flame in medium and toast it to get evenly toasted.
Sobiya
Hi sharmi.. ur blog is really awesome.. generally i dnt leave in comments until i tried some of ur recipes.. ur tiffin sambar was great.. my hubby said sambar outook hotel sambar.. yesterday i tried aloo parata but just kept in hot box n ate ltr.. may b cos f tat didnt like it much.. i did sago vada too.. it was tooo gud to say.. crispy outside .. wanted to take pictures n post but couldnt resist from eating n finally nothing was left.. great work n ur pictures speaks a lot 🙂
Vanamala Hebbar
Nice one…
Beulah Arun
Lovely combination of aloo and gobi! As usual, very well explained!
Thangalakshmi Ramakrishnan
Hi sharmi,I love your blog.. and your photography just blows my mind off.. It really amuses me from where u get all these props in coimbatore?I am embarassed,but still out of curiosity,can you please tell me from where you got these blue plates and blue basket??
SHARMILEE J
Np at all Thangalakshmi…My friend gifted me that blue plate its from westside but I saw that here in BrookFields Mall westside too…and the bucket is from @Home 🙂
Thangalakshmi Ramakrishnan
Thanks a lot for the info.So nice of you!
Sujatha Nayak
Hi Sharmi;
I have tried a few of your recipes and they have all come out good.
Can I try to roll these parathas like the aloo paratha which you have posted earlier?
SHARMILEE J
Yes you can….
Sandhya Hariharan
Hi Sharmi,
Hope you are doing well.. Wow.. in these years,you have such a collectible of recipes. How nice !
Paratha's are my favourite.. and we have them regularly every week.. this is such a flavorable combo.
I m returning to blogging after two years. Please do visit my space , when time permits.
Sandhya
Sandhya's Kitchen
nandoos Kitchen
Lovely parathas. Nice combination of aloo and gobi.. Looks yumm
Navya Diwakar
Sharmi, the photos are amazing as usuall…. Is there a post on how you make the chappatis/rotis/parathas in round shape? I never get that, and your pics always show your rotis in perfect circle shape. I admit I am a fan, and would love a tutorial on that if you don't mind.
SHARMILEE J
Thank you so much Navya! Sure will try to click a video and post here when I am confident enough to do it 🙂
Mukesh Kumar
can I add pav bhaji masala instead of chat masala???
SHARMILEE J
Yes you can…
Thiruveni Veni
Today I will try aloo and gobi paratha
Thiruveni Veni
Today I will try aloo and gobi paratha
Aparna Swaminath
Hi Sharmilee, ve been following your recipes for years now ( atleast say 4 yrs now ), and everytime i make a dish, i refer your blogs for tips ..
Tried the Channa Biriyani recently and it was just too good…Your passion is really mind blowing …Thanks
—
Aparna
Unknown
Hi Sharmi
Am a huge fan of your recipes..Till time I have tried your vegetarian manchurian chilli paneer chilli paratha paneer bhurji paneer tikka masala and all rice recipes with minor customizations according to our taste and all came out so yummy dat my husband and kiddo loves them so much..Keep posting more varieties.. Today going to make this paratha and also going to try your eggless cakes and pasteries soon..
Priya
prachi gupta
Wow, so delicious! I made it yesterday for dinner and my fortunately there is only aloo and gobi available at that time near my house and then i made it as per your instruction and its soo good i can't even tell you that, I am sure I will make it again!
Prachi Gupta
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