Aloo Gobi Paratha Recipe – Authentic Indian Potato & Cauliflower Flatbread

Last Updated on 2 months by Neha Deshmukh

Aloo Gobi Paratha Recipe – Authentic Indian Potato & Cauliflower Flatbread

Hey everyone! If you’re anything like me, the smell of a freshly cooked paratha instantly transports you back to childhood. Today, I’m sharing my go-to recipe for Aloo Gobi Paratha – a deliciously comforting flatbread stuffed with spiced potatoes and cauliflower. It’s a little bit of work, but trust me, the first bite makes it so worth it. This recipe is a family favorite, and I’m excited to share it with you!

Why You’ll Love This Recipe

These aren’t just any parathas. The combination of earthy cauliflower and fluffy potatoes, seasoned with aromatic spices, is simply divine. They’re perfect for a hearty breakfast, a satisfying lunch, or even a cozy dinner. Plus, they’re surprisingly versatile – you can adjust the spice level to your liking and even adapt them to suit different dietary needs.

Ingredients

Here’s what you’ll need to make these amazing Aloo Gobi Parathas:

• 2 tsp oil
• ?? tsp ginger paste (about 1 tsp)
• 2 cup grated cauliflower (gobi)
• ?? tsp turmeric powder (about ½ tsp)
• ?? tsp Kashmiri red chili powder (about 1 tsp)
• ?? tsp garam masala (about 1 tsp)
• ?? tsp dry mango powder (aamchur) (about ½ tsp)
• ?? tsp cumin powder (about ½ tsp)
• ?? tsp caraway seeds (ajwain) (about ¼ tsp)
• ?? tsp salt (to taste)
• 3 boiled & mashed potatoes
• 2 tsp coriander, finely chopped
• 6 wheat dough balls (approx. 60-70g each)
• Oil for roasting

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special.

• Kashmiri Red Chili Powder: Don’t skip this! It gives the parathas a beautiful vibrant color without adding too much heat. It’s a game changer.
• Ajwain (Caraway Seeds): These tiny seeds aren’t just about flavor. They’re fantastic for digestion, which is especially helpful after a delicious, filling meal like this. My grandmother always insisted on adding them!
• Paratha Dough: Everyone has their own family secret for the perfect paratha dough. Some prefer a softer dough, while others like it a bit firmer. I find a dough that’s pliable but not sticky works best. You can add a tablespoon of yogurt to the dough for extra softness, if you like.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a kadai (or a deep frying pan) over medium heat. Add the ginger paste and sauté for a minute until it becomes fragrant.
2. Add the grated cauliflower and cook for about 5 minutes, stirring occasionally, until most of the moisture has evaporated. This step is important – you don’t want soggy parathas!
3. Now, sprinkle in the turmeric, Kashmiri red chili powder, garam masala, aamchur, cumin powder, ajwain, and salt. Sauté for another minute, just to toast the spices and release their flavors.
4. Add the mashed potatoes and chopped coriander. Mix everything together really well until you have a combined, flavorful stuffing. Taste and adjust the seasoning if needed.
5. Take one wheat dough ball and roll it into a circle, about 4-5 inches in diameter. Place 2 tablespoons of the stuffing in the center.
6. Carefully pleat the edges of the dough to seal the stuffing inside, forming a neat parcel. Gently flatten the stuffed dough ball and then roll it out again into a slightly thicker paratha – about 6-7 inches in diameter.
7. Heat a hot tawa (flat griddle) over medium-high heat. Place the paratha on the tawa and cook for about 2-3 minutes on each side, flipping occasionally. Brush with oil as it cooks, until it’s golden brown and slightly puffed up.
8. Serve immediately!

Expert Tips

• Don’t overcrowd the tawa. Cook one paratha at a time for the best results.
• If the paratha starts to puff up too much while cooking, gently press it down with a spatula.
• A little ghee (clarified butter) brushed on the paratha after cooking takes it to another level!

Variations

• Vegan Adaptation: Simply use a vegan-friendly oil for cooking and ensure your dough doesn’t contain any dairy.
• Gluten-Free Adaptation: Use a gluten-free flour blend (like a mix of rice flour, potato starch, and tapioca flour) to make the dough. You might need to adjust the water content to get the right consistency.
• Spice Level Adjustment: For a milder flavor, reduce the amount of chili powder. For a spicier kick, add a pinch of cayenne pepper or some finely chopped green chilies to the stuffing.
• Festival Adaptations: These parathas are especially popular during Navratri and Holi. During Navratri, you can use sabudana (tapioca pearls) in the stuffing instead of potatoes for a fasting-friendly version.

Serving Suggestions

Aloo Gobi Paratha is fantastic on its own, but even better with accompaniments! I love serving it with:

• Raita (yogurt dip)
• Pickle (mango or lime pickle are my favorites)
• Chutney (mint-coriander or tamarind chutney)
• A simple side salad

Storage Instructions

Leftover parathas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them on a tawa or in a microwave. You can also freeze uncooked, stuffed parathas. Place them on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer bag. They’ll keep for up to 2 months. Cook directly from frozen, adding a few extra minutes to the cooking time.

FAQs

What is the best way to knead the dough for soft parathas?

Kneading is key! Use warm water and knead for at least 5-7 minutes until the dough is smooth and elastic. Let it rest for 15-20 minutes before rolling.

Can I make the stuffing ahead of time? How should I store it?

Absolutely! You can make the stuffing a day in advance. Store it in an airtight container in the refrigerator.

What oil is best for roasting parathas?

Any neutral-flavored oil will work – sunflower oil, vegetable oil, or canola oil are all good choices. Ghee adds a lovely flavor, but it has a lower smoke point.

How can I prevent the parathas from becoming hard?

Don’t roll the parathas too thin. Also, make sure you brush them with enough oil while cooking.

Can I freeze Aloo Gobi Parathas? If so, how?

Yes! As mentioned above, freeze uncooked, stuffed parathas on a baking sheet before transferring them to a freezer bag.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how yours turn out!