Aloo Gobi Paratha Recipe | Stuffed Aloo Gobi Paratha | Cauliflower Potato Paratha

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Aloo Gobi Paratha also known as Cauliflower Potato Paratha is an unleavened whole wheat flatbread that is stuffed with grated cauliflower, boiled potatoes, onions along with herbs & spices.

This is a vegan, fiber-rich, beginner-friendly, breakfast recipe that is paired with pickles, curds or raita.

About Aloo Gobi Paratha (Cauliflower Potato Paratha)

Aloo gobi paratha is one of the most popular Punjabi parathas that are served for breakfast, lunch and dinner.

This is a one-dish vegan meal that is filling and nutritious and can also be packed in kids school tiffin boxes.

These parathas are popularly served at Punjabi Dhabas along with butter.

Made with whole wheat flour and flavourful cauliflower potato stuffing, this paratha is very easy to make and tastes delicious.

This paratha is mainly served with a generous dollop of “Makhan” which is homemade butter along with spicy green chilli pickle or mango pickle.

After aloo paratha, this is our family favourite recipe that we love to serve with mango pickle or mango chunda.

To make this easy aloo gobi ka paratha, grated cauliflower is tossed with boiled potatoes, onions and aromatic spices and cooked. The filling is then cooled and then stuffed into wheat dough and rolled into parathas.

To grate the cauliflower, you can either use a hand grater or a food processor.

lngredients

Gobi / Cauliflower – To make this paratha, we will need to grate the cauliflower/gobi. You can use a hand grater or food processor.

Aloo / Potatoes – We will need 2 medium-sized boiled, peeled and mashed potatoes. ( If you do not like potatoes, you may skip them altogher)

Whole Wheat Flour – We will require whole wheat flour for making the covering of this paratha. If you like to have a crispy paratha then use half wheat flour and half all purpose flour (maida).

Onions – We will need one finely chopped onion. You can skip the onion to make it satvik dish.

Spices & Herbs – Basic pantry spices like garam masala, coriander & cumin seed powder, amchur powder (raw mango powder), and red chilli powder are used.

Seasoning – Salt as per taste. Incase you do not have amchur powder, you can also use the juice of a half lemon to give a nice tang to this paratha.

Oil – I have used oil here but you can use ghee or butter.

Variations

Instead of cooking the gobi/cauliflower cooking, you can directly use the grated cauliflower along with spices and onions. This kind of paratha is what you will find across dhabas and restaurants.

You can also add other vegetables like grated carrots, mashed green peas, and paneer (Indian Cottage Cheese) instead of potatoes in the stuffing to enhance the taste of this paratha making it a perfect protein-packed meal.

Serving Suggestions

Aloo Gobi paratha can be served with Indian pickles, curd, ratia or with desi homemade makhan (white butter).

You can serve this paratha for breakfast, lunch as well as dinner. This paratha also taste good with spicy green coriander chutney and mango pickle.

Storage Options

Aloo gobi paratha stuffing can be stored in the refrigerator for 2-3 days in an air-tight container. Make sure not to add salt in the stuffing if you are going to store it as it will release water.

The dough also can be stored but it turns black and water hence it’s better to use fresh dough.

Also you can store the paratha itself in the refrigerator for 2 days in a zip lock or air-tight container. Thaw and reheat before serving.

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Step-by-Step Gobi Paratha Recipe With Pitcures

How To Make Gobi Paratha Recipe

Let’s make the whole wheat dough

• In a mixing bowl, add 2 cups wheat flour and salt.

• Add water little by little and knead a soft dough. Do not add too much water in one go.

• Add 1 tablespoon of oil and knead the dough for 3-4 minutes until smooth.

• Cover the dough and keep aside for 20 minutes.

For Stuffing

Pre-Preparation

• Wash cauliflower florets and using a hand grater or food processor grate the cauliflower / gobi.

• Boil 2 potatoes, peel and roughly mash.

Let’s make stuffing.

• Heat oil in a pan, add finely chopped onions and saute for 2 minutes.

• Add finely chopped green chillies and grated ginger. Saute this mixture till the onions soften.

• Add grated cauliflower and mix well. Cook the cauliflower for about 3-4 minutes on medium flame.

• Add boiled and mashed potatoes and mix well.

• Add cumin and coriander powder, garam masala powder, red chilli powder, amchur powder (raw mango powder) and salt to taste.

• Mix the spices in the aloo gobi mixture. Saute for 2-3 minutes so that the spices are nicely incorporated into the stuffing.

• Lastly, add finely chopped coriander leaves.

• Our stuffing for aloo gobi paratha is ready.

• We need to cool this mixture before stuffing in the paratha.

Assembling Aloo Gobi Paratha

• Take a golf ball size portion of the dough

• Dust it with dry wheat flour.

• Roll it into a small disc approximately 4-5 inches.

• Place the aloo gobi stuffing in the center and bring the edges together.

• Once the stuffed ball is ready. Gently roll the paratha. Apply very light pressure while rolling.

• Dust the paratha with dry wheat flour if needed to avoid sticking it to the rolling board.

• Roll the edges thinner than in the centre.

• Below is another method in which you can stuff the paratha without rolling it into a circular disc first.

• Heat a griddle and place the paratha over it.

• Cook the paratha for 1-2 minutes till brown spot appears on the lower side. Apply a few drops of oil and flip the paratha to cook on the other side.

• Cook paratha from both sides till golden brown spots appear on the surface. Keep pressing paratha occasionally which help them get crispier.

• Our aloo gobi paratha is ready. Make the remaining parathas the same way.

• Serve these delicious aloo gobi paratha onion salad and spicy pickles.

Note:

Instead of Amchur powder (raw mango powder), you can use the juice of half a lemon.

You can skip adding onions and the filling still tastes good.

You can use a 1:1 ratio of wheat flour & all-purpose flour (maida) to make the paratha crispy. 

You can skip adding potatoes and make the paratha only using cauliflower too.

Instead of oil, you can use ghee or butter which enhances the flavour of this aloo gobi paratha.

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