Tasty Aloo Gobi Paratha Recipe | Yummyfoodrecipes.in By, 2017-10-30 Tasty Aloo Gobi Paratha Recipe | Yummyfoodrecipes.in Discover the taste of Tasty Aloo Gobi Paratha Recipe.This paratha is soft, tasty, and spicy. It is perfect for morning breakfast. Prep Time: 10min Cook time: 20min Ingredients: For The Aloo Gobi Stuffing 1 cupboiled, peeled and mashed potato,1/2 cupgrated cauliflower,2 tbspoil,1/2 tspcumin seeds (jeera),2 tspginger-green chili paste,1 tspcoriander (dhania) powder,1/2 tspturmeric powder (haldi),2 tspchaat masala,saltto taste, For The Dough 1 cupwhole wheat flour (gehun ka atta),2 tspoil,saltto taste, Other Ingredients whole wheatflour (gehun ka atta) for rolling,oilfor cooking, Instructions: For the aloo gobi stuffing Heat the oil in a broad non-stick pan and add the cumin seeds and when the seeds crackle, add the ginger-green chili paste and cauliflower and fry on a medium flame for 2 to 3 minutes. Add the coriander powder, turmeric powder, chaat masala, and salt, mix it well and cook on a medium flame for 1 minute and stir occasionally. Add the mashed potatoes, mix it well and cook on a medium flame for 1 minute and stir occasionally and keep it aside to cool. For the dough In a bowl add wheat flour and salt and knead into a soft dough by using enough water. Add oil to the dough and knead well and divide the dough into equal portions and keep it aside. How to proceed Divide the prepared aloo gobi stuffing into equal portions and keep it aside. Roll a portion of the dough into a 100 mm. (4") diameter circle by using a little whole wheat flour. Place one portion of the aloo gobi stuffing in the center, bring together all the sides in the center and seal it tightly. Roll out again into a 125 mm. (5") diameter circle by using a little whole wheat flour. Heat a non-stick tawa (griddle) and cook the paratha on a medium flame, brush a little oil on the paratha and fry till golden brown spots appear on both the sides. Remove it on a serving plate and serve hot with pickle and curd. Meghna Nath

Tasty Aloo Gobi Paratha Recipe

Tasty Aloo Gobi Paratha Recipe

Aloo Gobi Paratha, an Indian flat bread recipe which has a spicy and tasty stuffing of aloo and gobi. Here is the delicious recipe of Aloo Gobi paratha that you can prepare for the entire family for a weekend breakfast.

Ingredients

For The Aloo Gobi Stuffing

  • 1 cupboiled, peeled and mashed potato
  • 1/2 cupgrated cauliflower
  • 2 tbspoil
  • 1/2 tspcumin seeds (jeera)
  • 2 tspginger-green chili paste
  • 1 tspcoriander (dhania) powder
  • 1/2 tspturmeric powder (haldi)
  • 2 tspchaat masala
  • saltto taste

For The Dough

  • 1 cupwhole wheat flour (gehun ka atta)
  • 2 tspoil
  • saltto taste

Other Ingredients

  • whole wheatflour (gehun ka atta) for rolling
  • oilfor cooking

Directions

For the aloo gobi stuffing

  • Heat the oil in a broad non-stick pan and add the cumin seeds and when the seeds crackle, add the ginger-green chili paste and cauliflower and fry on a medium flame for 2 to 3 minutes.
  • Add the coriander powder, turmeric powder, chaat masala, and salt, mix it well and cook on a medium flame for 1 minute and stir occasionally.
  • Add the mashed potatoes, mix it well and cook on a medium flame for 1 minute and stir occasionally and keep it aside to cool.

For the dough

  • In a bowl add wheat flour and salt and knead into a soft dough by using enough water.
  • Add oil to the dough and knead well and divide the dough into equal portions and keep it aside.

How to proceed

  • Divide the prepared aloo gobi stuffing into equal portions and keep it aside.
  • Roll a portion of the dough into a 100 mm. (4") diameter circle by using a little whole wheat flour.
  • Place one portion of the aloo gobi stuffing in the center, bring together all the sides in the center and seal it tightly.
  • Roll out again into a 125 mm. (5") diameter circle by using a little whole wheat flour.
  • Heat a non-stick tawa (griddle) and cook the paratha on a medium flame, brush a little oil on the paratha and fry till golden brown spots appear on both the sides.
  • Remove it on a serving plate and serve hot with pickle and curd.

Meghna Nath

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