Aloo Gobi Parota | Gobi Paratha | Punjabi Gobi ka Paratha | Potato Cauliflower Stuffed Paratha
Aloo Gobi Parota | Gobi Paratha | Punjabi Gobi ka Paratha | Potato Cauliflower Stuffed Paratha - Those who like Paranthas will really love this “Aloo Gobi Parantha”. Here is a detailed recipe with images and a video.
Paranthas are all made in the same way but the stuffing varies and with that variation, we can make Paranthas that suit every palate.
The King of Paranthas is the Aloo Parantha and this Aloo Gobi Parantha also looks exactly like that but tastes different. The stuffing is also very tasty. This Parantha can be eaten with just fresh Curd and Pickle.
I have here some tips on how to prevent the Parantha from breaking open while rolling.
Try this, Sweet corn Parotta and Semolina Parota
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Tips
Potatoes: The Potatoes should be boiled, peeled and then grated when fully cool so that the moisture in them decreases.
Cauliflower: Cauliflower should be grated very finely like Rava as it will go nicely into the stuffing.
Wheat Flour: I have used only Wheat Flour but if you want a Dhaba style Parantha, you could use Maida. Or use both in equal parts.
The Wheat flour should be kneaded into a soft, smooth dough with no cracks, using Water. Only then the Parantha does not break open and stays soft and smooth and stretches nicely.
Oil : Actually, Paranthas taste good only if roasted with a lot of Oil or Ghee. Only then you get the rich taste that you get in Dhabas and restaurants but you can reduce the Oil if you do not like so much of Oil.
Aloo Gobi Parota | Gobi Paratha | Punjabi Gobi ka Paratha | Potato Cauliflower Stuffed Paratha - Recipe Video
Aloo Gobi Parota | Gobi Paratha | Punjabi Gobi ka Paratha | Potato Cauliflower Stuffed Paratha
Prep Time 15 mins- Cook Time 20 mins
- Total Time 35 mins
Servings 4
Ingredients
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For dough
- 1.5 cup Wheat Flour
- Salt
- 1 tsp Oil
- Water sufficiently
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For stuffing
- 1 tbsp Oil
- 1 tsp Grated Ginger
- 1 tbsp Green Chillies chopped
- Turmeric – a pinch
- 1 cup Cauliflower grated
- 1/2 tsp Chat Masala
- 1/2 tsp Garam Masala
- 1/2 tsp Mirchi Powder
- 2 tbsp Green Coriander chopped
- 1 cup Boiled and grated Potatoes
- 1/2 tsp Lemon Juice
Instructions
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Add Salt and Oil to the Flour and knead well until it looks like Bread Crumb's powder. Then add some water and knead well until it becomes a soft dough with no cracks. Then let the dough rest for 30 minutes.
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Heat oil in a pan and add grated Ginger, Green Chillies and Turmeric and fry for 30 seconds. Then add the finely chopped Cauliflower and fry until the raw taste goes away.
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Add the rest of the ingredients and mix until the moisture is reduced in the Potatoes. Fry until it becomes a stiff paste. Add Lemon juice and remove from the fire and let cool fully.
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After 30 minutes, make 4 parts of the dough. Then stretch the dough gently with the hand. Place 3 tbsps of stuffing and stretching the Roti, seal gently while pushing the stuffing inside.
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Then sprinkle dry Flour and stretch the whole Parantha equally on all sides by adjusting the stuffing evenly.
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Put the rolled Parantha on a hot Pan and roast. Once it is fried on one side, turn it over and then let it get roasted on the other side. Then add some Oil or Butter and let it turn golden on both sides.
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This Parantha tastes great with fresh curd and pickle.
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