Aloo Gobi Parota | Gobi Paratha | Punjabi Gobi ka Paratha | Potato Cauliflower Stuffed Paratha

Rotis Paratha | vegetarian

  • Prep Time 15 Mins
  • Cook Time 20 Mins
  • Servings 4


  • For dough
  • 1.5 cup Wheat Flour
  • Salt
  • 1 tsp Oil
  • Water sufficiently
  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Then sprinkle dry Flour and stretch the whole Parantha equally on all sides by adjusting the stuffing evenly.
  6. 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.
  7. This Parantha tastes great with fresh curd and pickle.