Aloo Gobi Paratha
Aloo Gobi Paratha is a North Indian stuffed flatbread made with a spiced filling of potatoes (aloo) and cauliflower (gobi) encased in a whole wheat dough. It is usually served for breakfast, brunch or lunch with yogurt, pickle, butter or white butter. This recipe has a well-seasoned filling that stays soft, making the parathas easy to roll and cook. They are wholesome, filling and a delicious way to enjoy two everyday vegetables in one meal.
About Aloo Gobi Paratha
Aloo Gobi Paratha is another popular stuffed paratha from North Indian cuisine. It combines two classic vegetables, potatoes (aloo) and cauliflower (gobi), into a flavorful filling wrapped in whole wheat dough. If you enjoy stuffed parathas with potatoes, you can also try Aloo Paratha, Aloo Palak Paratha and Aloo Pyaz Paratha.
At home, potatoes and cauliflower are a favorite combination, whether in curries or parathas. The filling in this recipe is simple. It is made with boiled and mashed potatoes, finely grated blanched cauliflower, green chilies, Red Chili Powder, Garam Masala and a few everyday seasonings.
For the best texture, grate the cauliflower finely so it blends evenly into the potato mixture. Grate first and then mash the potatoes well too, as this helps create a smooth filling that is easier to stuff and roll.
If you already make stuffed parathas at home, this recipe will feel familiar. You can save time by preparing the dough and the filling a day ahead and refrigerating them. The next morning, simply stuff, roll and cook the parathas.
Stuffing and rolling the parathas neatly takes a little practice, but it gets easier with time. Once you get the hang of it, you can comfortably make several parathas without much effort.
When making a large batch, I usually roll the next paratha while the previous one cooks on the tawa. This simple routine speeds things up and works well once you get into the rhythm.
For cooking, you can use either ghee or oil. I usually prefer Ghee for its flavor. If you cook the parathas with very little ghee or oil, spread a little butter on top before serving. If you have already used enough ghee while roasting them, you can skip the butter.
Serving & Storage
You can serve Aloo Gobi Paratha straight away or stack them up in a roti basket or casserole so that they stay warm. White Butter, Curd, Mango Pickle or Lemon Pickle are great accompaniments to this Aloo Gobi Paratha. Always try to serve the parathas hot or warm.
As a practice, as soon as I make a paratha, I keep it in the roti basket or roti container. I close the container and continue making more parathas. These parathas remain soft and can be served after a few hours as well.
Helpful Tips
- Grate the cauliflower finely: Finely grated cauliflower mixes evenly with the mashed potatoes and makes the stuffing easier to spread and roll. Larger pieces can tear the paratha.
- Mash the potatoes until smooth: Grate the boiled potatoes first and then mash them well. A smooth, lump-free filling helps prevent the parathas from breaking while rolling.
- Pat the cauliflower dry after blanching: Drain the blanched cauliflower well and pat it dry before grating. Too much moisture can make the stuffing wet and difficult to handle.
- Cook on medium to high heat: Roast the parathas until golden brown spots appear on both sides. Regulate the heat as needed while cooking. If the tawa becomes too hot, reduce the heat slightly to prevent the parathas from browning too quickly.
More Paratha Recipes To Try
Step by Step Photo Guide Above
Ingredients
For Whole Wheat Dough
- 2.5 to 3 cups whole wheat flour (atta)
- 1 to 2 teaspoons oil or ghee
- water as required
- salt as required
For Filling
- 2 cups cauliflower – grated, (gobi), small sized
- 1.5 cups potatoes – mashed, (aloo) or about 2 medium sized potatoes
- 1 to 2 green chilies – finely chopped
- red chili powder
- garam masala or punjabi garam masala powder
- salt as required
More Ingredients
- ghee or oil for frying the parathas, as required
- flour for dusting, as required
Instructions
Making Dough
- Mix salt with the whole wheat flour. You can even sift 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 and supple.
- If the dough feels crumbly, tight or dry, then add some more water and continue to knead. Cover the dough and let it rest for about 20 to 30 minutes.
Making Filling
- Rinse and slice a small gobi/cauliflower into 2 parts or 4 parts.
- Heat water with some salt until it comes to a vigorous boil.
- Add the cauliflower portions and turn off the heat. Cover the pan and keep aside for 15 to 20 minutes.
- Meantime rinse the potatoes and boil or steam them in a pressure cooker for or steamer adding water as needed.
- Pressure cook for about 3 whistles on medium heat. Let the pressure drop naturally in the cooker. When all the pressure has dropped naturally in the cooker, then only open the lid. Remove them using a slotted spoon and set aside on a plate to cool.
- The potatoes should be well cooked and fork tender. So that you can mash them easily. Once they are warm or you can handle the heat, peel and mash them.To get an even mash, first grate or shred the potatoes and then mash.
- After blanching the cauliflower for 15 to 20 minutes, drain all the water and wipe the cauliflower dry.
- Grate the cauliflower and take all of it in a mixing bowl.
- Add the mashed potatoes, 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 tablespoons 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 to 8 inches.
- Place the stuffed aloo paratha on a hot skillet, tawa or griddle. When one side has slightly browned, flip the paratha.
- Spread or brush some oil/ghee ( I usually add 1 to 2 teaspoons of oil or ghee) on the browned side.
- Flip again and brush oil (again 1 to 2 teaspoons oil or ghee) on the other side.
- Flip once or twice, till you see golden spots on the 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.
Dassana’s Notes
- Feel free to spice up the filling by adding spices and herbs of your choice. You can consider adding some carom seeds (ajwain), coriander leaves, mint leaves, coriander powder, dry mango powder to the stuffing.
- Ensure to roast the parathas on a medium to high heat. Regulate the heat as needed when cooking the parathas.
Nutrition
Aloo Gobi Paratha recipe from the blog archives was first published on January 2014.
