Fan of the Aloo Paratha? Well, here’s one more recipe variation that you will not get enough of! This personal favorite Aloo Gobi Paratha works wonders. Especially when you have the Indian markets full of winter season’s fresh cauliflower (gobi). Nonetheless, if its available in your city, all year round too, then also you must try it, because it is just as good. Have it for breakfast, brunch or lunch, for a satisfying and comforting meal.
About Aloo Gobi Paratha
Like I mentioned in the beginning, this Aloo Gobi Paratha is one more variant of the super popular Aloo Paratha of North Indian cuisine. Other than this, there are more variations too, like the Aloo Palak Paratha, aloo pyaaz paratha and more.
Both cauliflower (gobi) and potato (aloo) are favorites at home and their combo in this paratha is just too good.
For the stuffing of this Aloo Gobi Paratha, I have made use of boiled, peeled and mashed aloo, blanched and grated gobi as well as a few spices like green chilies, red chili powder and garam masala powder.
Both the mashed potatoes and the grated cauliflower are mixed together with the spices and seasonings to make the filling.
Ensure to grate or shred the boiled potatoes and mash them. Additionally keep in mind to grate the cauliflower finely.
If you are used to making parathas for your morning breakfasts, then assembling and making this Aloo Gobi Paratha is also going to be easy for you.
You just have to make sure that the cauliflower and potatoes are prepped the way they should be, and the whole wheat flour dough is also kneaded, the night before.
What takes some patience to perfection is the stuffing of the parathas. But with more and more practice, even that can be achieved.
A simple way to save on time making many parathas is to go on roasting the parathas as you keep assembling and rolling them on one side. This way, the attention gets divided properly and again with practice, you can ace these transitions too.
For frying the Aloo Gobi Paratha, ghee or oil both works well. While frying, if you are using less quantity of ghee, then spread some butter on top once it is done.
However, in case you choose to use a good amount of ghee while frying, then omit the butter on top.
Serving and 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 or curd or 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. I close the basket and continue making more parathas.
More Paratha Recipes To Try!
North Indian Food
Breakfast Recipes
Breakfast Recipes
Breakfast Recipes
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.
Aloo Gobi Paratha
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 aloo gobi stuffing
- 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 aloo gobi 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.
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 Info (Approximate Values)
This Aloo Gobi Paratha recipe from the blog archives was first published on January 2014. It has been updated and republished on May 2024.
