aloo gobi paratha recipe | aloo gobi ke parathe | alu gobi paratha

Method12 steps · about 30 min

1. 1

   Step 1: firstly, in a large kadai heat 2 tsp oil and ½ tsp ginger paste.

   Uses 2 tsp oil · ½ tsp ginger paste

2. 2

   Step 2: also add 2 cup grated gobi and saute for 5 minutes or till moisture is released completely.

   Saute grated cauliflower · 5 minUses 2 cup cauliflower · two teaspoons oil heated with ginger paste

3. 3

   Step 3: now add ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp garam masala, ¾ tsp aamchur, ¼ tsp cumin powder, ¼ tsp ajwain and ½ tsp salt.

   Uses 0.25 tsp turmeric · 0.5 tsp Kashmiri red chilli powder · ½ tsp garam masala · 0.75 tsp amchur (dried mango powder) · 0.25 tsp ground cumin · 0.25 tsp carom seeds (ajwain) · ½ tsp salt · cauliflower sauteed five minutes until moisture released

4. 4

   Step 4: saute on low flame until the spices turn aromatic.

   Uses cauliflower with measured ground spices, ajwain and salt

5. 5

   Step 5: Add the 3 boiled, mashed potatoes (3) and mix until evenly coated with the cauliflower and spices.

   Uses 3 potatoes · spices sauteed gently until fragrant

6. 6

   Step 6: additionally add 2 tsp coriander and mix well. aloo gobi stuffing is ready. keep aside.

   Uses 2 tsp fresh coriander · three boiled mashed potatoes mixed into spiced cauliflower

7. 7

   Step 7: Take one of the six whole-wheat dough balls and dust it with a little whole-wheat flour.

   Uses one of six whole-wheat dough balls · a little whole-wheat flour for dusting

8. 8

   Step 8: Roll the dough into a circle and put 2 tbsp of the potato-cauliflower stuffing in the centre.

   Uses finished stuffing, use two tablespoons for this paratha · one of six dough balls dusted with flour

9. 9

   Step 9: Bring the edges into the centre, pleat and seal tightly.

   Uses rolled dough with two tablespoons stuffing in centre

10. 10

    Step 10: Dust with a little more whole-wheat flour and roll into a slightly thick paratha.

    Uses a little more whole-wheat flour for dusting · edges pleated into centre and tightly sealed

11. 11

    Step 11: Cook the rolled paratha on a hot tawa, turning and adding roasting oil as needed, until both sides are golden and the dough is cooked. Repeat steps 7–11 for all six dough balls.

    Uses oil as needed for this paratha · sealed dough rolled slightly thick after dusting

12. 12

    Step 12: Serve the hot cooked parathas with sauce, raita or pickle if desired.

    Uses six cooked parathas made by repeating the filling, rolling and roasting