aloo gobi paratha recipe | aloo gobi ke parathe | alu gobi paratha

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Ingredients :

Atta - whole wheat flour              4 big cups
Potatoes                                    6 big - boiled and mashed
Ground Gobi florets                    1 bowl



Very finely chopped onions         4
Finely chopped coriander leaves  1 cup
Chilli paste                                1 tablespoon
Ginger paste                             1/2 tablespoon
Red chilli powder                       1 tablespoon
Garam masala powder               1 tablespoon
Dhania powder                          1 tablespoon
Jeera powder                            1 tablespoon
Kasuri methi powder                 1 tablespoon
Groundnut oil                           2 tablespoon to mix in the dough
Groundnut oil                           1 cup 

Salt to taste

Recipe video :

Procedure :

In a mixing bowl add atta, salt, 2 tablespoon groundnut oil and required quantity of water and prepare slightly soft dough and keep aside for about 30 minutes.




In a thick bottomed kadai, heat 2 tablespoon of groundnut oil.
Add chopped onions and saute for five minutes.
Add ginger paste and saute it.
Add blanched and ground Gobi florets and saute for five minutes.
Now add mashed potato, chopped coriander, chilli paste, red chilli powder, garam masala powder, dhania powder, jeera powder, kasuri methi and salt and mix well and cook for two minutes.
Take off the flame and keep aside to cool.
Once the mix turns cold, make round balls from it and keep aside. Here you take care to see that the aloo mix is neither very soft not very hard. It should be smooth without any lumps.




Now take the atta dough and make round balls.
Roll all the dough balls into round thick small sized pooris.
Take care to see that the number of the pooris match with the potato mix balls.
In the rolled dough, keep one stuffing ball.
Cover the roll all around and press the top so that the stuffing is properly packed.
Like this prepare the stuffed rolls for all the parathas.

Now heat the tava and roll out the Paratha, slightly thicker than a normal chapati and cook on the tava putting oil on both the sides.

Serve hot with butter or with curds and Pickles.