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

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aloo gobi paratha recipe

aloo gobi paratha is an easy to make paratha with a spiced cauliflower and potatoes filling.

4.17 from 6 votes
total time:
70minutes

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

aloo gobi paratha 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 paratha 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 paratha, 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 lemon pickle. always try to serve the paratha hot or warm.

aloo gobi paratha recipe

if you are looking for more paratha recipes then do check: 

aloo gobi paratha

4.17 from 6 votes
Prep Time:40 mins
Cook Time:30 mins
Total Time:1 hr 10 mins
aloo gobi paratha is an easy to make paratha with a spiced cauliflower and potatoes filling.
aloo gobi paratha recipe
Course:breakfasts
Cuisine:indian,punjabi
Servings:3 to 4

INGREDIENTS FOR aloo gobi paratha

(1 CUP = 250 ML)

for whole wheat dough

  • 2.5 to 3 cups whole wheat flour (atta)
  • 1 to 2 teaspoon oil or ghee
  • water as required
  • salt as required

for aloo gobi paratha stuffing

  • 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

HOW TO MAKE aloo gobi paratha

making dough for aloo gobi paratha

  • 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.

making aloo gobi paratha filling

  • 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.

making aloo gobi paratha

  • 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.
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namaste, i am dassana

dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.

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14 comments/reviews

  1. Lovely preparation..im 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. 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! 😉

    • 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.

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