Easy Aloo Gobi Paratha Recipe: Delicious Stuffed Flatbread!

Name: Easy Aloo Gobi Paratha Recipe: Delicious Stuffed Flatbread!
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Cuisine: Indian
Ingredients: 2 cups Whole Wheat Flour (for dough); 1/2-3/4 cup Water (for dough, as needed); 1 tsp Salt (for dough and filling, to taste); 2 tbsp Oil/Ghee (for dough and cooking); 2 large Potatoes (boiled and mashed, for filling); 1/2 head Cauliflower (boiled and mashed, for filling); 1 small Onion (finely chopped, for filling); 1-2 Green Chilies (finely chopped, to taste); 1 tsp Ginger Garlic Paste (for filling); 2 tbsp Fresh Coriander Leaves (chopped, for filling); 1/2 tsp Turmeric Powder (for filling); 1/2 tsp Red Chili Powder (for filling, to taste); 1 tsp Coriander Powder (for filling); 1/2 tsp Cumin Powder (for filling); 1/2 tsp Garam Masala (for filling); 1/2 tsp Amchur (Dry Mango Powder) (for filling, optional)

Learn how to make authentic Aloo Gobi Paratha with this easy-to-follow recipe. This delicious Indian stuffed flatbread is made with a savory potato and cauliflower filling, perfect for breakfast, lunch, or a hearty snack. Follow along for quick and simple steps to create a flavorful meal!

#Indian

#Vegetarian

#Flatbread

#Breakfast

#Lunch

#Snack

#Spicy

#Comfort Food

#Easy

Aloo Gobi Filling close up

Recipe Information

25m

Prep Time

20m

Cook Time

45m

Total Time

Servings

Medium

Indian

English

Nutrition (per serving)

350

Calories

Protein

45g

Carbs

18g

Fat

Ready to be cooked Aloo Gobi Paratha

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Golden Brown Aloo Gobi Paratha on Tawa

Instructions

0/5 completed

1
Boil potatoes and cauliflower until tender. Mash them well. In a pan, sauté chopped onion, green chilies, and ginger-garlic paste. Add mashed potatoes and cauliflower with turmeric, red chili, coriander, cumin, garam masala, amchur, and salt. Mix well and add fresh coriander.
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15m
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Boil potatoes and cauliflower until tender. Mash them well. In a pan, sauté chopped onion, green chilies, and ginger-garlic paste. Add mashed potatoes and cauliflower with turmeric, red chili, coriander, cumin, garam masala, amchur, and salt. Mix well and add fresh coriander.
15m
Ensure potatoes and cauliflower are not watery; drain them well before mashing.
2
In a bowl, combine whole wheat flour, a pinch of salt, and water. Knead into a soft, pliable dough. Add a little oil and knead again. Let it rest for 15-20 minutes.
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10m
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In a bowl, combine whole wheat flour, a pinch of salt, and water. Knead into a soft, pliable dough. Add a little oil and knead again. Let it rest for 15-20 minutes.
10m
The dough should be soft but not sticky for easy rolling.

3
Divide the dough into equal portions. Take one portion, flatten it into a small disc, place a spoonful of the aloo gobi filling in the center, and bring the edges together to seal it.
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5m
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Divide the dough into equal portions. Take one portion, flatten it into a small disc, place a spoonful of the aloo gobi filling in the center, and bring the edges together to seal it.
5m
Don't overfill, or the paratha might break while rolling.
4
Gently dust the stuffed dough ball with flour and roll it out into a flat, round disc (about 6-7 inches in diameter) using a rolling pin.
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3m
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Gently dust the stuffed dough ball with flour and roll it out into a flat, round disc (about 6-7 inches in diameter) using a rolling pin.
3m
Roll evenly from the center outwards to prevent tearing and ensure even thickness.
5
Heat a tawa or flat griddle. Place the rolled paratha on the hot tawa. Cook for a minute on each side, then apply oil or ghee and cook until golden brown spots appear on both sides.
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7m
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Heat a tawa or flat griddle. Place the rolled paratha on the hot tawa. Cook for a minute on each side, then apply oil or ghee and cook until golden brown spots appear on both sides.
7m
Cook on medium-high heat for best results, ensuring a crispy exterior and cooked interior.