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Aloo Gobi Paratha

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.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Servings6 Parathas
AuthorSharmilee J

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 teaspoon ajwain / jeera
  • 1/2 teaspoon ginger green chilli paste
  • 1/4 teaspoon turmeric powder
  • 3/4 teaspoon red chilli powder
  • 1/2 teaspoon coriander powder
  • 1/4 teaspoon 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 teaspoon 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.
    Nutrition Facts
    Aloo Gobi Paratha
    Amount Per Serving (250 g)
    Calories 214 Calories from Fat 9
    % Daily Value*
    Fat 1g2%
    Saturated Fat 0.1g1%
    Polyunsaturated Fat 0.2g
    Monounsaturated Fat 0.1g
    Sodium 15mg1%
    Potassium 378mg11%
    Carbohydrates 45g15%
    Fiber 3g13%
    Sugar 1g1%
    Protein 6g12%
    Vitamin A 76IU2%
    Vitamin C 18mg22%
    Calcium 19mg2%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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