Aloo Gobi (Gobhi) Paratha | Paratha Recipes

Aloo Gobi (Gobhi) Paratha is combination of popular aloo and gobi paratha together. Mashed potato with cauliflower and spices together makes this delicious paratha for breakfast, lunch, dinner, lunch box, picnic etc. If you like aloo paratha then you will like this one too with added goodness of gobi (cauliflower) and spices to make spicy and yummy stuffing.

This stuffing we can also use for kachori, sandwich or anything that fancy you. I make aloo paratha in a little different way and this is my SIL recipe one fine way we made this for breakfast and served it along curd, pickle and some leftover paneer butter masala.



My nephew and niece love aloo paratha and to make the paratha more wholesome we add grated gobhi some times too. If you wish you can make this as only gobi paratha avoid aloo or make this as aloo paratha and avoid gobi, we can make this paratha to suit our needs.  Try this paratha for lunch box either for kids or adults and it's loved to all. Roasting paratha with ghee adds more flavor and taste to paratha, ofcourse we can do that for kids and if you prefer do it for yourself too :)



You can also check other Paratha recipes

• Ajwain Mirch Paratha
• Spring Onion Paratha
• Sweet Potato Paratha
• Thepla
• Kulcha
• Chana Dal Poori

Aloo Gobi (Gobhi) Paratha Recipe

Potato, cauliflower and spices comes together for this delicious paratha.

Author:	Priti	Category:	Main Course	Cuisine:	North Indian
Prep Time:	20 Mins	Cook Time:	35 Mins	Total Time:	55 Mins
Yields:	12

Ingredients:

For Stuffing
• 4 Medium - Potatoes
• 3 Cups - Grated Cauliflower
• 1 - Medium Onion
• 4 - Green Chilies
• 1/2 tbsp - Finely Chopped Garlic
• 1/2 tsp - Carom Seeds/Ajwain
• 1/2 tsp - Nigelle Seeds/Kalaunji
• 1 tbsp - Oil
• 1 tsp - Cumin Powder
• 1/2 tsp - Turmeric Powder
• 1 tsp - Red Chili Powder
• 1/2 tsp - Kitchen King or Garam Masala 
• To Taste - Salt
For Paratha
• 5 Cups - Wheat Flour/Atta
• 1/2 tsp - Nigelle Seeds/Kalaunji
• 1 tbsp - Oil
• 1/2 tsp - Salt
• As Needed - Water
• To Cook - Ghee or Oil

Method:

1. Preesure cook potato for 4 whilsters or until completely cooked, once cooled peel and mash potatoes, sprinkle carom and nigella seeds on top. While potato getting cooked, wash and grate cauliflower. Finely chop garlic, onion, green chilies.
2. In a pan or wok heat oil add garlic and saute until light brown

3. Add onion and green chilies saute until soft, now add grated cauliflower and cook until it becomes soft. Add red chili powder, turmeric powder, cumin powder and kitchen king or garam masala powder, salt.

4. Mix everythign well and cook for a min, now add mashed potato and mix everything well to combine, cook for 2-3 minutes in slow flame and allow to cool.

5. While masala getting cool, make dough - in a large bowl take flour, nigella seeds, salt, oil and mix well. Add water in small qunatity to make soft and smooth dough.
~You can keep the dough aside for 10-15 mins and knead again for 2-3 mins.
6. Divide dough into 10 to 12 portions and make smooth balls. Divide prepared aloo gobi masala in 10 to 12 portions too if wishes.
7. Take one ball and flatten it between plams or roll into small roti, add 1 tbsp or one ball of masala stuffing, bring all the edges together to seal the ball again.

8. Seal the ball well and remove any excess dough from top as shown in pic below. Flatten it again carefully and roll in medium size paratha gently. Repeat same for rest of dough.

9. Heat a tawa and place rolled paratha in medium heat, cook until small bubbles starts to appear flip paratha and apply ghee or oil all over. Flip the paratha again and apply ghee oil, cook each side 30 secs to a min or until both side light brown patches appears. Repeat same for rest of parathas.

Serve hot with pickle, curd or raita or even with side dish of choice.

Delicious, filling aloo gobi paratha good for breakfast, lunch or dinner.

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