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Aloo-Gobhi Paratha (Potato-Cauliflower Stuffed Indian Flatbread)

Author: Pavani
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Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Course: breads
Cuisine: north indian
Servings: 810 paratha

Ingredients

For the Dough:

  • 3 cups Atta (whole wheat flour)
  • 1 tsp Salt
  • 2 tbsp butter Vegan - , softened (optional)

For the Filling:

  • 2 Potatoes - medium, boiled and mashed
  • 1 cup Cauliflower - finely grated (I used this beautiful broccoliflower, broccoli can be used instead)
  • 1 Onion - small, finely chopped
  • ½ tsp Ginger Garlic + paste
  • 1 tsp chili powder Red - , or to taste
  • 1 tsp Cumin seeds (jeera)
  • 1 tbsp Lemon juice
  • to taste Salt

Instructions

  • Make the dough by mixing atta, salt, vegan butter (if using) in a large bowl. Add warm water and make a soft dough. I had to use about 1½-2cups of water for this amount of atta. Cover with a damp cloth and set aside for at least 30 minutes.
  • In the meantime, make the filling: heat 2tsp oil in a saute pan; add cumin seeds and once the seeds start to splutter, add onions and cook until lightly browned.
  • Add ginger+garlic paste and red chili powder, cook for 1 minute.
  • Next add the grated cauliflower and salt. Sprinkle with some water; cover and cook until completely tender and cooked through.
  • Finally add the mashed potato, mix well and set aside to cool completely.
  • Once the filling is cool enough to handle, divide the mixture into 8-10 pieces and roll into balls.
  • Divide the dough into 8-10 pieces and roll into balls; roll one piece into a 4-5" circle, place the filling in the middle; cover with the dough from all sides and roll into a circle. Use dry flour as needed to roll.
  • Heat a tawa/ griddle on medium-high flame, place the paratha on the tawa and cook for 2-3 minutes on each side or until cooked thoroughly on both sides. Spread some oil/ ghee if desired.

Notes

  • Serve hot with curry of choice or simply with yogurt & pickle, like I did.
Let’s check out what my fellow marathoners have cooked up for Day 5 of BM# 16.
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