Aloo Gobi Parantha with Curd Recipe

Layers of cooked dough stuffed with vegetables and roasted to perfection. Hot desi, crispy stuffed parathas served with cold Nestlé A+ Curd is a complete meal.

Nutritional info

  • 6.7 mcg
    Vitamin A
  • 29.7 gm
  • 6.7 gm
    Total Fat
  • 1.2 mg
  • 2.0 mg
    Vitamin C
  • 212.9 kcal
  • 2.8 gm
  • 0.1 mcg
    Vitamin B12
  • 104.6 mg
1/4 Cup(36.0 gm) Wheat Flour (Whole)
2.0 Boiled Mashed Tbsp(24.0 gm) Potato
1.0 Grated Tbsp(8.0 gm) Cauliflower
1/4 Tsp(0.59 gm) Jeera
1/4 Tsp(0.74 gm) Hing
1/4 Tsp(0.53 gm) Dry Mango Powder
1/4 Tsp(1.0 gm) Salt
1.0 Tsp(4.0 gm) Ghee
30.0 Ml(30.0 ml) Water
1/4 Cup(60.0 gm) Nestlé A+ Curd
  • For the filling take a mixing bowl add 1 tbsp grated cauliflower, 1.5 tbsp boiled and mashed potato, 1/4th tsp salt, 1/4th tsp hing, 1/4th tsp dry mango powder and mix well. Keep aside.

  • To make the roti take a fresh mixing bowl add 1/4 cup wheat flour and 1/4th tsp jeera. Adding a little water knead it into a soft dough and keep aside.

  • Take the kneaded dough, roll it in balls, lightly coat it with wheat flour and flatten them to make a circular paratha shape using a rolling pin.

  • Take the filling mixture and put it in the centre. Covering from all sides make it into a ball form with filling. Flatten and make it in a circular paratha shape using a rolling pin.

  • Heat a nonstick tava on a low flame and roast the paratha on it. Flip and spread 1 tsp ghee on the paratha.

  • Allowing it to cook, make sure both sides are browned well.

  • Garnish with coriander

  • Serve hot with Nestlé A+ Curd.