Aloo Gobi Paratha

Aloo Gobi Paratha is a popular breakfast recipe in North India, especially in Punjab. In this paratha, the stuffing is made up of mashed potatoes, chopped cauliflower with some spices. It goes very well with the fresh taste of mint yogurt and the tangy taste of pickle. So try this aloo gobi paratha and share your comments!

Aloo Gobi Paratha

If you have prepared the stuffing a night before and also have kneaded the whole wheat dough already, then making these aloo gobi parathas are so easy.

Furthermore, I would like to give some suggestions for making perfect aloo gobi paratha. Firstly, try to use warm water or milk to knead a smooth dough. Also, knead the dough for minimum 10 mins until you get a smooth and silky dough. While kneading, add the water little by little. Secondly, the potatoes have to be mashed smoothly and evenly. If there are any lumps, then the rolling would be a problem.

Finally, For frying the parathas, you can use either ghee or oil. If you use less amount of oil or ghee for frying the parathas, then you can spread some butter on top. But if you use a good amount of ghee, then you can skip on the butter. Otherwise, the aloo gobi paratha will taste raw. You can also serve the aloo gobi paratha straight away from the pan or stack them up in a casserole so that they stay warm. Always try to serve the aloo gobi paratha hot or warm with mint yogurt and mango pickle.

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Aloo Gobi Paratha 2017-11-26 05:10:11

Serves 3    Aloo Gobi Paratha is a popular breakfast recipe in North India especially in Punjab. In this paratha, the stuffing is made up of mashed potatoes, chopped cauliflower with some spices. It goes very well with the fresh taste of mint yogurt and the tangy taste of pickle.                             Print        Prep Time   00:30        Cook Time   00:20        Total Time   00:50

Prep Time   00:30        Cook Time   00:20        Total Time   00:50         To Make Paratha

1. 2 cups whole wheat flour
2. 1 tbsp olive oil
3. 1 cup warm water
4. salt to taste
5. 1 tsp oil
6. 1/2 cup all purpose flour for dusting
7. 3 to 4 tsp ghee or oil          To Cook Masala
8. 1 cup boiled, peeled, mashed potatoes
9. 1/2 cup, blanched and finely chopped cauliflower
10. 2 tsp oil
11. 1/4 tsp cumin seeds
12. 1 medium sized onion, finely chopped
13. 1 tsp ginger and garlic paste
14. salt as needed
15. 1 tsp red chili powder
16. 1/4 tsp turmeric powder
17. 1/2 tsp garam masala powder
18. some chopped coriander leaves          To Make Dough
19. 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.
20. 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
21. Heat 2 tsp oil in a pan over medium heat, add cumin seeds and fry until spluttering.
22. Then add finely chopped onion and saute until browned.
23. Add ginger and garlic paste, saute until the raw smell goes.
24. Now add chopped cauliflower and salt and stir well, cook it until softened, for 4 to 5 mins.
25. At this stage, add chili powder, turmeric powder and garam masala powder and saute for few seconds.
26. Now add mashed potatoes and chopped coriander leaves, mix well and cook on low heat for 1 minute.
27. Remove from the heat, let it cool for some time and divide into 6 equal portions.          To Make Parathas
28. Divide the dough into 6 medium sized balls.
29. 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.
30. Place one portion of stuffing in the center. (As shown in the pictures below)
31. 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.          To Cook Parathas
32. Meanwhile, heat a pan over medium heat. Place it in a preheated skillet and cook it for 1 minute.
33. 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).
34. Lightly brush some oil or ghee over the roti. Do the same process for the remaining balls also.         By Santhi Therese    The Indian Claypot https://theindianclaypot.com/

Aloo Gobi Paratha

Serves 1
Prep Time: 00:30
Cook Time: 00:20
Total Time: 00:50

Ingredients

• 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
• 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

• 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.
• 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.
• 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.
• 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.