Aloo Gobi Paratha | Cauliflower Potato Paratha
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.
Ingredients
For The Dough
- 2 cups Whole Wheat Flour
- 1/2 teaspoon Salt
- 1 tablespoon Oil
- Water, as needed to knead the dough
For Stuffing
- 1 cup Gobi / Cauliflower, grated
- 2 Potatoes, boiled & peeled
- 1 Onion, finely chopp
- 2 Green Chillies, finely chopped
- 1 inch Ginger, grated
- 1 teaspoon Cumin Seeds Powder
- 1 tablespoon Coriander Powder
- 1 teaspoon Garam Masala Powder
- 1 tablespoon Amchur Powder (Raw Mango Powder)
- 1 teaspoon Red Chilli Powder
- Salt to taste
- 2 tablespoon Coriander Leaves
- 2 tablespoon Oil
Instructions
For Wheat Flour 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
- Wash cauliflower florets and using a hand grater or food processor grate the cauliflower / gobi.
- Boil 2 potatoes, peel and roughly mash.
- 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.
Notes
Instead of Amchur powder (raw mango powder), you can use 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.
