Aloo Gobi Ke Parathe, Aloo Cauliflower Paratha Recipe
by Tarla Dalal

This recipe has been viewed 211861 times

5/5 stars 100% LIKED IT
2 REVIEWS ALL GOOD

Everyone loves the traditional Aloo ka Paratha and a lot of us thoroughly enjoy the occasional Gobi ka Paratha. The Punjabis in their ingenious way have invented this delectable combination that everyone can enjoy.

Boiled and mashed aloo and Gobi are combined with the essential Punjabi masalas to create this wonderful Punjabi Paratha. Using whole wheat flour instead of plain flour or Maida makes this Parathas healthy and tasty.

Only a little oil has been used to cook the Parathas but for those of you who want experience Punjabi food in all its glory, adding a dollop of ghee or fresh Homemade White Butter would be a great option!

Enjoy how to make Aloo Gobi Ke Parathe recipe with detailed step by step photos and video below.

Aloo Gobi Ke Parathe, Aloo Cauliflower Paratha Recipe recipe - How to make Aloo Gobi Ke Parathe, Aloo Cauliflower Paratha Recipe

For The Aloo Gobi Stuffing
1 cup boiled , peeled and mashed potatoes
1/2 cup grated cauliflower
2 tbsp oil
1/2 tsp cumin seeds (jeera)
2 tsp ginger-green chilli paste
1 tsp coriander (dhania) powder
1/2 tsp turmeric powder (haldi)
2 tsp chaat masala
salt to taste

For The Dough
1 cup whole wheat flour (gehun ka atta)
1 tsp oil
salt to taste
2 to 3 drops of oil for kneading

Other Ingredients For Aloo Gobi Ke Parathe
whole wheat flour (gehun ka atta) for rolling
oil for cooking

For Serving With Aloo Gobi Ke Parathe
curds
pickle

Method
For the aloo gobi stuffing

Heat the oil in a broad non-stick pan and add the cumin seeds.
When the seeds crackle, add the ginger-green chilli paste and cauliflower and sauté on a medium flame for 2 to 3 minutes.
Add the coriander powder, turmeric powder, chaat masala and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
Add the potatoes, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside to cool slightly.

For the dough

Combine all the ingredients in a deep bowl and knead into a soft dough using enough water.
Add oil to the dough and knead well.
Divide the dough into 6 equal portions and keep aside.

How to proceed to make aloo gobi ke parathe

Divide the aloo gobi stuffing into 6 equal portions and keep aside.
Roll a portion of the dough into a 100 mm. (4") diameter circle using a little whole wheat flour for rolling.
Place one portion of the aloo gobi stuffing in the centre, bring together all the sides in the centre and seal it tightly.
Roll out again into a 125 mm. (5") diameter circle using a little whole wheat flour.
Heat a non-stick tava (griddle) and cook the paratha on a medium flame, using a little oil, till golden brown spots appear on both the sides.
Repeat steps 2 to 5 to make 5 more parathas.
Serve aloo gobi ke parathe hot with pickle and curds.

Nutrient values (Abbrv) per paratha

Energy	244 cal
Protein	3.3 g
Carbohydrates	23.5 g
Fiber	3.4 g
Fat	15.6 g
Cholesterol	0 mg
Sodium	11.1 mg

Click here to view calories for Aloo Gobi Ke Parathe, Aloo Cauliflower Paratha Recipe

Aloo Gobi ke Parathe Video by Tarla Dalal

Aloo Gobi Ke Parathe, Aloo Cauliflower Paratha Recipe with step by step photos

Other Parathas:

We have a huge collection of Paratha recipes on our website.So apart from Aloo Gobi ke Parathe, you can try out recipes like:

For the Aloo Gobi Stuffing:

Heat the oil in a broad non-stick pan and add the cumin seeds to it.
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.
With this, add the cauliflower as well. We have used grated cauliflower as it is easier to make the filling.
Mix well and sauté on a medium flame for 2 to 3 minutes.

Now we will add the masalas. First add the coriander powder for an earthy taste.
Then add the turmeric powder.
Now add the chaat masala. This will give a chatpata taste to the Aloo Gobi Paratha Stuffing.
Now add salt.
Mix well and cook on a medium flame for 1-2 minutes, while stirring occasionally or till the rawness of the masalas goes.

Finally add the potatoes to this mixture. We have used boiled and mashed potatoes but you can use grated potatoes as well.
Mix well and cook on a medium flame for 1 minute, while stirring occasionally till mixed well.
Transfer to a plate and keep aside to cool slightly.

For the dough of Aloo Gobi Paratha

To make the dough for Aloo gobi paratha, in a deep bowl take whole wheat flour ie. Gehun ka atta.
Then add the oil.

Also add salt to taste.
Mix it very well with your fingertips till the salt and oil is well mixed in the dough.
Slowly add water and combine all the ingredients. We have used approximately 3/4 cup of water to make this dough.
Knead it into a soft dough. The dough should be smooth & not sticky.
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.

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.
Divide the dough into 6 equal portions and keep aside.

How to proceed for the Aloo Gobi ke parathe

Divide the Aloo gobi stuffing into 6 equal portion and keep aside.
Coat one portion of the dough lightly in flour and flatten it on the rolling board.
Roll out one portion of the dough into a 100 mm. (4”) diameter circle using a little wheat flour for rolling.

Place a portion of the prepared stuffing in the center of the circle.
Bring together all the sides in the centre while pushing the stufing down so as to form a covering.
Bring the sides together to form a ball, remove the excess dough and seal it tightly.
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..
Heat a non-stick pan and place the Aloo Gobi Paratha over it.

Cook on one side till light brown spots appear and then flip the paratha over.
Now, using 1 tsp oil, cook the Aloo Gobi Paratha 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.
Repeat with the remaining dough and stuffing to make 5 more Aloo Gobi Parathas.
Serve Aloo Gobi Parathas hot with cold homemade curds using cows milk or low fat curds or with a Pickle.