aloo gobi paratha recipe, how to make aloo gobi paratha recipe

aloo gobi paratha recipe

aloo gobi paratha recipe – this is one more variation of making aloo paratha. there are quite a few variations of the popular punjabi aloo paratha recipe like aloo palak paratha or aloo pyaaz ka paratha or this recipe.

both gobi and aloo are favorites and their combo in this parathas is too good. here the stuffing is made of boiled and mashed potatoes, blanched and grated cauliflower and a few spices. they are easy to assemble for morning breakfast, if you have done the potatoes and cauliflower a night before and also have kneaded the whole wheat dough already.

preparing aloo gobi paratha recipe

then making these parathas are not that difficult, especially if you are used to making parathas. stuffing the paratha takes time to perfect and with more and more practice you can easily make good stuffed parathas.

rolling the aloo gobi paratha

whilst you go on stuffing and rolling the paratha on one side, you also roast the parathas on the other side. so the attention is divided and again with practice you can make these transitions easily. you can serve the aloo gobi parathas straight away or stack them up in a roti basket or casserole so that they stay warm.

making aloo gobi paratha recipe

as soon as i make a paratha, i keep it in the roti basket. i close the basket and continue making the parathas. for frying the parathas, you can use ghee or oil. if you use sparing amount of ghee for frying the parathas, then you can spread some butter on top. but if you use a good amount of ghee, then you can skip on the butter.

serve these aloo gobi paratha with white butter or curd or mango pickle or lime pickle. always try to serve the parathas hot or warm.

aloo gobi paratha recipe

if you are looking for more paratha recipes then do check vegetable parathapaneer paratha, chana dal paratha, gobi paratha, palak paratha and aloo paratha recipe.

aloo gobi paratha recipe below:

4.0 from 3 reviews
aloo gobi paratha recipe
aloo gobi paratha - easy to make paratha with a spiced cauliflower and potatoes filling.
RECIPE TYPE: breakfast
CUISINE: punjabi, indian
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
for the whole wheat dough:
  • 2.5 to 3 cups whole wheat flour/atta
  • 1 to 2 tsp oil or ghee
  • water as required
  • salt as required
for the stuffing:
  • 2 cups grated cauliflower/gobi
  • 1.5 cups mashed potatoes
  • 1 to 2 green chilies, finely chopped
  • red chili powder/lal mirch powder
  • punjabi garam masala powder
  • salt as required
  • ghee or oil for frying the parathas, as required
  • flour for dusting
preparing the dough:
  1. mix salt with the whole wheat flour. you can even sieve the whole wheat flour along with the salt.
  2. add ghee/oil and water to the flour. first mix and then begin to knead the dough.
  3. the dough has to be kneaded well and should be soft.
  4. if the dough feels dense or dry, then add some more water and continue to knead. cover the dough and let it rest for about 20-30 minutes.
for preparing the paratha filling;
  1. rinse and slice the gobi/cauliflower into 2 parts or 4 parts.
  2. heat water with some salt it comes to a vigorous boil.
  3. add the sliced cauliflower and switch off the flame. cover the pan and keep aside for 15-20 minutes.
  4. meantime rinse the potatoes and boil or steam them in a pressure cooker or steamer. they should be well cooked and falling apart. so that you can mash them easily. once they are warm or you can handle the heat, peel and mash them.
  5. now drain the cauliflower and wipe then dry.
  6. grate the cauliflower and take all of it in a bowl
  7. add the mashed potatoes. add chopped green chilies. mix well and keep aside.
preparing the stuffed parathas:
  1. pinch two small or medium sized balls from the dough.
  2. roll them in your palms. dust them with flour and roll into a small circles.
  3. place a few tbsp of the filling on one of the dough circle.
  4. keep in mind that the filling should not be too less or too much.
  5. sprinkle 2 to 3 pinches of salt, garam masala powder and red chili powder evenly on the stuffing.
  6. sprinkle some flour on the filling. this helps in absorbing the moisture and when rolling, the paratha does not break or tear.
  7. lightly sprinkle some wheat flour and roll the aloo paratha gently into a diameter of 6-8 inches.
  8. place the stuffed aloo paratha on a hot tava or griddle. when one side has slightly browned, flip the paratha.
  9. spread or brush some oil/ghee ( i usually add 1 to 2 tsp oil or ghee) on the browned side.
  10. flip again and brush oil (again 1 to 2 tsp oil or ghee) on the other side.
  11. flip once or twice, till you see golden spots on the aloo gobi paratha and they look crisp and well cooked.
  12. serve the aloo gobi paratha hot with fresh yogurt, mango pickle or lemon pickle topped with some butter.

{ 10 Responses }

    Leave a Reply

    Your email address will not be published. Required fields are marked *


  1. Monal says

    Lovely a punjabi myself…but was juz,recalling hw to prepare d parathas..n ur suggestions helped me to preapare it in d typical.n traditional way my mom prepares it..

  2. apple says

    hi, i am a food technologist from the Philippines and i always love to learn different dishes and foods around the globe… for you dassana, or to everyone out there, (this is only a suggestion, i don’t want you to ignore the traditional preparation of our paratha) i just always experiment different ways to cook foods… try to mix the butter to the whole wheat flour and salt… then little by little sprinkle cold water enough to moisten the flour, use the cutting method (ask google) using 2 knives, cut the flour and butter until ready for kneading… then knead until elastic enough, then do procedures for filling… and you can cook it without using oil or butter or ghee.
    instead of frying it… try to bake it… and see the difference… enjoy eating! 😉

    • says

      thats an awesome suggestion. this process of cutting the butter in the flour and kneading with cold water will give a flaky crust and the baked ones will be too good. you are right, then there is no need to use oil or ghee while frying the paratha. i will be trying this technique of yours soon.