Aloo Gobi Paratha Recipe- Gobi Paratha
Pre(🔪) 8 min Cook(♨️) 30 min Total(⏰) 38 min
Aloo gobi Spiced Parathas can give a new test to your breakfast. You can also make them and get lost in its wonderful taste.
Today I have brought a very special Aloo gobi Paratha recipe for you, after eating it, the heat and energy of your body will also come.
If you like reading recipes with similar winter seasons, you can see here.
Ingredients for Aloo gobi Paratha
Serve(🍽)3-4
- Wheat flour - 2 cups (300 grams)
- Cauliflower - 1 cup (grated)
- Potatoes - 1 cup (mashed)
- Oil - 3-4 tbsp
- Coriander - 2 tbsp (finely chopped)
- Green chili - 2 (finely chopped)
- Ginger paste - 4 tsp
- Red chili powder - 4 teaspoons
- Garam Masala - 4 teaspoons
- Mango powder - 4 teaspoons
- Parsley - 4 teaspoons
- Coriander Powder - 1 tsp
- Salt - a little more than 1 tsp or as per taste
How to preparations of Aloo Gobi Paratha
1
Take wheat flour in a bowl. Add 1 tsp oil and 1/2 tsp salt and mix it well. Then, after adding a little water, knead the dough for the paratha and prepare it. 1 cup of water has been used to make such quantity of dough. Cover the dough and keep it for 20 minutes to set
2
Prepare stuffing
Put 2 teaspoons of oil in the pan and keep it on the gas for heating. When the oil is hot, add parsley, finely chopped green chillies, ginger paste and coriander powder and fry the spices lightly. Add grated cauliflower, 1/2 teaspoon salt, red chili powder, garam masala and mango powder to the spices and fry for 2 minutes while stirring constantly on a high flame.
3
After frying for 2 minutes, add mashed potatoes and finely chopped green coriander and mix. Fry all things for 2-3 minutes while stirring continuously. Stuffing is well roasted and take it out in a plate and let the stuffing cool down a bit.
4
Make a paratha
After the dough is set in 20 minutes, apply a little oil on your hands and mash the dough to make it smooth. Break a little dough from the flour and mash it into a round dough. Flatten it and wrap it in dry flour and keep it on a plate. Roll out the dough 3 to 4 inches in diameter. Put some oil on it and spread it around. Put stuffing on top of it and lift the dough from all the sides and close the stuffing. Press the filled dough slightly so that the stuffing spreads once inside the paratha.
5
After filling the stuffed dough, wrap it in dry flour and brush off excess flour. Put it on a circle and prepare a little thick parantha by rolling it from the side while giving slight pressure. If the paratha starts sticking to the chakla while rolling, then apply a little dry flour on it.
To roast the parantha, keep the pan hot on the gas. Put a little oil on the pan and spread it around. Put the rolled parantha on a hot pan and roast it till it gets light spots from the bottom. When it is roasted from under the paratha, turn it over and roast it till the other side also spots. Spread some oil on the surface on top of the paratha and spread it around. Apply oil on this side of the parantha as well and while giving the parantha a slight pressure from the flip side, roast it on a medium flame till golden spots appear on both the sides.
6
Remove the roasted paratha from the pan and keep it on a plate. Prepare all the paranthas by rolling and roasting in the same way. With this much flour, 5-6 paranthas are prepared.
Serve very tasty and delicious paranthas of aloo Gobi with chutney, curd or any vegetable of your choice and relish eating.
Suggestion
If you do not want to add oil to the flour, do not put it. But by adding oil to the flour, the paranthas are prepared as soft.
Instead of ginger paste, you can take 1/2 inch piece of grated as well.
Ghee can also be used instead of oil to make parathas.
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