Aloo Gobi Paratha

Aloo Gobi Paratha - A Popular Breakfast Recipe in North India

Aloo gobi paratha is a popular breakfast recipe in North India, especially in Punjab. This paratha is made with mashed potatoes, chopped cauliflower, and spices and goes well with mint yogurt and tangy pickle. Here are some tips to make perfect aloo gobi paratha.

Aloo gobi paratha is a popular breakfast recipe in North India, especially in Punjab. This paratha is not only delicious but also a filling breakfast option. The stuffing of mashed potatoes, chopped cauliflower, and spices make this paratha flavorful and healthy. Aloo gobi paratha tastes great with the fresh taste of mint yogurt and the tangy taste of pickle.

To make perfect aloo gobi paratha, follow these tips. Firstly, use warm water or milk to knead a smooth dough. Knead the dough for at least 10 minutes until you get a smooth and silky dough. While kneading, add water little by little. Secondly, make sure to mash the potatoes smoothly and evenly to avoid lumps while rolling.

If you have prepared the stuffing and dough a night before, making these aloo gobi parathas is easy. For frying the parathas, you can use either ghee or oil. If you use less amount of oil or ghee, spread some butter on top. If you use a good amount of ghee, skip the butter, or the paratha will taste raw. You can serve the aloo gobi paratha straight from the pan or stack them up in a casserole to keep them warm. Always serve the aloo gobi paratha hot or warm with mint yogurt and mango pickle.

In conclusion, aloo gobi paratha is a popular and delicious breakfast recipe that is easy to make. Try this recipe and share your comments.

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Aloo Gobi Paratha 2017-11-26 05:10:11

Aloo Gobi Paratha

Serves 3
Prep Time: 00:30
Cook Time: 00:20
Total Time: 00:50

Ingredients

To Make Paratha:

• 2 cups whole wheat flour
• 1 tbsp olive oil
• 1 cup warm water
• to taste salt
• 1 tsp oil
• 1/2 cup all purpose flour
• 3 to 4 tsp ghee or oil

To Cook Masala:

• 1 cup boiled, peeled, mashed potatoes
• 1/2 cup blanched and finely chopped cauliflower
• 1/4 tsp cumin seeds
• 1 medium sized onion
• 1 tsp ginger and garlic paste
• as needed salt
• 1 tsp red chili powder
• 1/4 tsp turmeric powder
• 1/2 tsp garam masala powder
• some chopped coriander leaves

Instructions:

To Make Dough:

• Mix flour, olive oil and salt In a large wide bowl, add water little by little and knead a smooth dough like a chapati dough.
• Place 1 tsp oil over the dough and then cover it with a lid and set it aside for 15 minutes at room temperature.

To prepare Stuffing:

• Heat 2 tsp oil in a pan over medium heat, add cumin seeds and fry until spluttering.
• Then add finely chopped onion and saute until browned.
• Add ginger and garlic paste, saute until the raw smell goes.
• Now add chopped cauliflower and salt and stir well, cook it until softened, for 4 to 5 mins.
• At this stage, add chili powder, turmeric powder and garam masala powder and saute for few seconds.
• Now add mashed potatoes and chopped coriander leaves, mix well and cook on low heat for 1 minute.
• Remove from the heat, let it cool for some time and divide into 6 equal portions.

To make Parathas:

• Divide the dough into 6 medium sized balls.
• Dust your work surface or roti making board with flour and by using a rolling pin, roll out round rotis, about 4 to 5 inches in diameter.
• Place one portion of stuffing in the center.
• Enclose it by pulling all round surface towards the top, seal the edges and again make a round sized ball. With your palms, flatten or press it down a little and flatten it further using a rolling pin until it is 6-7 inches in diameter.

How to cook parathas:

• Meanwhile, heat a pan over medium heat. Place it in a preheated skillet and cook it for 1 minute.
• Turn the roti and cook it for another minute or until it is fully cooked (you will know that when you see brown spots appear on both sides).
• Lightly brush some oil or ghee over the roti. Do the same process for the remaining balls also.

By Santhi Therese
The Indian Claypot

Divide the dough into 6 medium sized balls. Also, dust your work surface or roti making board with flour and by using a rolling pin, roll out round rotis, about 4 to 5 inches in diameter. Then place one portion of stuffing in the center. (As shown in the pictures below)

Enclose it by pulling all round surface towards the top, then seal the edges and again make a round sized ball. With your palms, flatten or press it down a little and flatten it further using a rolling pin until it is 6-7 inches in diameter.