Aloo Gobi Ke Parathe, Aloo Cauliflower Paratha Recipe with step by step photos
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For the Aloo Gobi Stuffing:-
For the aloo gobi stuffing of aloo gobi ke parathe recipe | aloo cauliflower paratha | masala gobi paratha | aloo gobi paratha dhaba style, heat the oil in a broad non-stick pan and add the cumin seeds to it.
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When the seeds crackle, add the ginger-green chilli paste to it. Ginger-green chilli paste is very easy to make at home and only takes a few steps.
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With this, add the cauliflower as well. We have used grated cauliflower as it is easier to make the filling.
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Mix well and sauté on a medium flame for 2 to 3 minutes.
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Now we will add the masalas. First add the coriander powder for an earthy taste.
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Then add the turmeric powder.
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Now add the chaat masala. This will give a chatpata taste to the aloo gobi ke parathe recipe | aloo cauliflower paratha | masala gobi paratha | aloo gobi paratha dhaba style stuffing.
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Now add salt.
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Mix well and cook on a medium flame for 1-2 minutes, while stirring occasionally or till the rawness of the masalas goes.
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Finally add the potatoes to this mixture. We have used boiled and mashed potatoes but you can use grated potatoes as well.
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Mix well and cook on a medium flame for 1 minute, while stirring occasionally till mixed well.
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Transfer to a plate and keep aside to cool slightly.
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For the dough of Aloo Gobi Paratha-
To make the dough for aloo gobi ke parathe recipe | aloo cauliflower paratha | masala gobi paratha | aloo gobi paratha dhaba style, in a deep bowl take whole wheat flour ie. Gehun ka atta.
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Then add the oil.
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Also add salt to taste.
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Mix it very well with your fingertips till the salt and oil is well mixed in the dough.
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Slowly add water and combine all the ingredients. We have used approximately 3/4 cup of water to make this dough.
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Knead it into a soft dough. The dough should be smooth & not sticky.
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Now add the oil and knead again. You will have to knead the dough for 4 to 5 minutes to get it smooth and not lumpy.
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Cover with a lid or damp muslin cloth and keep aside for 10-15 minutes. The dough needs to be covered so that it does not try out.
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Divide the dough into 6 equal portions and keep aside.
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How to proceed for the Aloo Gobi ke parathe-
Divide the Aloo gobi stuffing for aloo gobi ke parathe recipe | aloo cauliflower paratha | masala gobi paratha | aloo gobi paratha dhaba style into 6 equal portion and keep aside.
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Coat one portion of the dough lightly in flour and flatten it on the rolling board.
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Roll out one portion of the dough into a 100 mm. (4”) diameter circle using a little wheat flour for rolling.
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Place a portion of the prepared stuffing in the center of the circle.
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Bring together all the sides in the centre while pushing the stufing down so as to form a covering.
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Bring the sides together to form a ball, remove the excess dough and seal it tightly.
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Roll out again into a circle of 150 mm. (5") diameter using a little plain flour for rolling. This is a thick paratha like the Punjabi Paneer Paratha..
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Heat a non-stick pan and place the Aloo Gobi Paratha over it.
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Cook on one side till light brown spots appear and then flip the paratha over.
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Now, using 1 tsp oil, cook the aloo gobi ke parathe recipe | aloo cauliflower paratha | masala gobi paratha | aloo gobi paratha dhaba style on both sides, on a slow flame, till golden brown and cooked properly. Since this is a thick paratha the sides will take longer to cook and hence it should be cooked on a slow flame.
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Repeat with the remaining dough and stuffing to make 5 more Aloo Gobi Parathas.
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Serve aloo gobi ke parathe recipe | aloo cauliflower paratha | masala gobi paratha | aloo gobi paratha dhaba style hot with cold homemade curds using cows milk or low fat curds or with a Pickle.
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Tips for aloo gobi ke parathe-
Grating the cauliflower instead of chopping makes a smooth stuffing.
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To save time, you can boil the potatoes in a microwave.
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For the stuffing, you can also ½ tsp of garam masala. You can buy it ready-made or make garam masala at home.
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A soft dough is very important to get soft parathas.
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While it is recommended to enjoy these parathas hot, you can cool them, pack in a foil and carry it to work for breakfast.
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