Aloo Gobi Paratha is a delicious Indian stuffed bread made with mashed potatoes and grated cauliflower.
This is traditional North Indian paratha which is a favourite in many households and served with pickles, curd or butter (makhan).
This is a vegan, easy-to-make, beginner-friendly, breakfast recipe.
About Aloo Gobi Paratha (Cauliflower Potato Paratha)
Aloo Gobi Paratha is a delicious and wholesome stuffed flatbread made with boiled mashed potatoes and grated cauliflower.
This is a mildly spiced paratha that is often made for breakfast, lunch or dinner.
The stuffed dough is rolled out and cooked on a hot tawa until it turns golden brown and crispy on the outside and soft and flavourful inside.
This is such a versatile paratha that you can easily tweak the ingredients as per your preference.
Its an ideal vegetarian meal that is easy to make and satisfying.
If you love parathas then you must definitely try out this delicious Aloo Gobi Paratha!
Your Guide to Easy & Tasty Indian Vegan Cooking
ingredients
Whole Wheat Flour โ To make this aloo gobi paratha, we will need 2 cups of whole wheat flour. You can either use only whole wheat or you can mix in all-purpose flour (maida) to get the paratha crispier.
Cauliflower โ We will need 1 cup of grated cauliflower (gobi) for this recipe.
Potatoes โ For making this paratha, we will need 2 medium-sized boiled and mashed potatoes.
Onions โ Adding onion enhances the flavour and the texture of this paratha. If you do not like the taste of onions then skip adding it, the parathas still taste amazing!
Spices & Herbs โ To enhance the taste of this paratha, we will spice it up by adding some finely chopped green chillies and grated ginger. We will also add powdered spices like cumin & coriander seeds powder, garam masala powder, red chilli powder, turmeric powder and amchur powder (raw mango powder)
Seasonings โ We will season this paratha with salt. Incase you do not have amchur powder, you may add a tablespoon of lemon juice to give that tangy taste to this aloo gobi paratha.
Oil โ I have used oil for roasting this paratha, but you can use ghee (clarified butter) or butter for extra taste.
Product Links To Buy:
Rolling Pin
Whole Wheat Flourย
Garam Masala Powder
Amchur Powder (Raw Mango Powder)
Cumin Powder
Coriander Powder
Red Chilli Powder
Turmeric Powder
Frequently Asked Questions
Can I make Aloo Gobi Paratha without onions and garlic?
Yes, you can totally skip adding onions and garlic and instead increase the amount of ginger and spicies for extra flavour.
Can I make the stuffing of Aloo Gobi Paratha in advance?
Yes, you can prepare the stuffing in advance a day or two before and store in the refrigerator. Make sure not to add salt as it releases water.
What is the best way to reheat Aloo Gobi Paratha?
Reheat Aloo Gobi Paratha on tawa for a crispy texture or in a microwave.
Can I add other vegetables to the Aloo Gobi Paratha stuffing?
Yes, vegetables like grated carrots, finely chopped spinach and roughly crushed boiled green peas goes best for that extra taste, texutre and nutrition.
Why does my Aloo Gobi Paratha break while rolling?
If the stuffing is too moist, then that can cause the stuffing to come out of the paratha. If you are making the stuffing ahead of time and storing it for a day or two then do not add salt as it release the moisture.
Variations
Here are some amazing variations that you may try!
Cheese Aloo Gobi Paratha โ Add some grated cheese to the stuffing for that cheesy twist.
Garlicky Aloo Gobi Paratha โ If you love the flavour of garlic, you may add finely chopped garlic in the stuffing and some in the wheat flour. The addition of garlic gives a deeper flavour to this Aloo Gobi Paratha.
Paneer Aloo Gobi Paratha โ You may also mix some crumbled paneer with this stuffing for that extra protein.
Multigrain Aloo Gobi Paratha โ Instead of using only whole wheat flour, you may also mix other healthy flours like jowar or bajra for that added nutrition.
Serving Suggestions
Aloo Gobi Paratha tastes best when served hot, straight from the tawa.
With Chutney โ You can serve this Aloo Gobi Paratha with coriander chutney or mint chutney that perfectly compliments this paratha.
With Yogurt (Curd) โ Serve Aloo Gobi Paratha with plain or spiced raita which enhances the flavour of this dish.
With Pickle โ Thatโs my personal favourite, pair Aloo Gobi Paratha with spicy mango or lemon pickle for that extra spice kick!
With Tea โ When making for breakfast or evening snacks simply pair this delicious Aloo Gobi Paratha with a cup of masala chai for an amazing meal.
Storage Options
Aloo Gobi Paratha stays good for 2 days in the refrigerator.
Store the cooked parathas in an airtight container in the fridge. Reheat on tawa before serving.
You may also prepare the stuffing ahead of time and store it in the fridge. This mixture stays good for 3-4 days. Make sure not to add salt if making the mixture ahead of time and storing as the salt tends to release water.
Related Recipes
More Stuffed Paratha Recipes
Chilli Cheese Paratha, Sweet Tilgul Poli
How to make Aloo Gobi Partha Step-by-step Recipe
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Recipe Card
Aloo Gobi Paratha | Cauliflower Paratha
Ingredientsย ย
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 chopped
- 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 tablespoons Coriander Leaves
- 2 tablespoons Oil
Instructionsย
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.
- Knead the dough for 3-4 minutes until smooth.
- Add 1 tablespoon of oil.
- 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
- Make a dent to fill the stuffing.
- Fill the aloo gobi stuffing.
- Bring the edges together to seal the stuffing inside.
- Aloo Gobi Paratha is ready to roll.
- Roll it into a small disc approximately 4-5 inches.
- 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.
- 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.
