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.
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.
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.
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.
aloo gobi paratha recipe below:
aloo gobi paratha recipe - easy to make paratha with a spiced cauliflower and potatoes filling.
- 2.5 to 3 cups whole wheat flour (atta)
- 1 to 2 teaspoon oil or ghee
- water as required
- salt as required
- 2 cups grated cauliflower (gobi)
- 1.5 cups mashed potatoes (aloo)
- 1 to 2 green chilies (hari mirch) - finely chopped
- red chili powder (lal mirch powder)
- punjabi garam masala powder or garam masala powder
- salt as required
- ghee or oil for frying the parathas as required
- flour for dusting
- mix salt with the whole wheat flour. you can even sieve the whole wheat flour along with the salt.
- add ghee/oil and water to the flour. first mix and then begin to knead the dough.
- the dough has to be kneaded well and should be soft.
- 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.
- rinse and slice the gobi/cauliflower into 2 parts or 4 parts.
- heat water with some salt it comes to a vigorous boil.
- add the sliced cauliflower and switch off the flame. cover the pan and keep aside for 15-20 minutes.
- 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.
- now drain the cauliflower and wipe then dry.
- grate the cauliflower and take all of it in a bowl
- add the mashed potatoes. add chopped green chilies. mix well and keep aside.
- pinch two small or medium sized balls from the dough.
- roll them in your palms. dust them with flour and roll into a small circles.
- place a few tbsp of the filling on one of the dough circle.
- keep in mind that the filling should not be too less or too much.
- sprinkle 2 to 3 pinches of salt, garam masala powder and red chili powder evenly on the stuffing.
- sprinkle some flour on the filling. this helps in absorbing the moisture and when rolling, the paratha does not break or tear.
- lightly sprinkle some wheat flour and roll the aloo paratha gently into a diameter of 6-8 inches.
- place the stuffed aloo paratha on a hot tava or griddle. when one side has slightly browned, flip the paratha.
- spread or brush some oil/ghee ( i usually add 1 to 2 tsp oil or ghee) on the browned side.
- flip again and brush oil (again 1 to 2 tsp oil or ghee) on the other side.
- flip once or twice, till you see golden spots on the aloo gobi paratha and they look crisp and well cooked.
- serve the aloo gobi paratha hot with fresh yogurt, mango pickle or lemon pickle topped with some butter.
This post was last modified on October 30, 2017, 2:36 pm