Aloo Gobi Paratha Recipe

A delicious crispy paratha stuffed with gobi and potato.

For the whole wheat Dough:

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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:

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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

8. 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.
5. for preparing the paratha filling;
6. rinse and slice the gobi/cauliflower into 2 parts or 4 parts.
7. heat water with some salt it comes to a vigorous boil.
8. add the sliced cauliflower and switch off the flame. cover the pan and keep
aside for 15-20 minutes.
9. 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.
10. now drain the cauliflower and wipe then dry.
11. grate the cauliflower and take all of it in a bowl
12. add the mashed potatoes. add chopped green chilies. mix well and keep aside.

Preparing the Stuffed Parathas:

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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.
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.

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