Aloo Gobi Paratha is North Indian flatbread made with cooked dough stuffed with vegetables and roasted to perfection.
Aloo Gobi Paratha
432 20 mins 1 Servings
Nutritional info
189.12 kcal
Nutritional Distribution
- Carbohydrate 26.71 gm
- Protein 1.21 gm
- Fat 6.33 gm
- Fiber 5.03 gm
Ingredients

Wheat Flour (Whole)
4.0 Tbsp(30.0 gm) Wheat Flour (Whole)

Potato
3.0 Boiled Mashed Tbsp(39.0 gm) Potato

Cauliflower
2.0 Grated Tbsp(17.0 gm) Cauliflower

Jeera
1/4 Tsp(0.59 gm) Jeera

Dry Mango Powder
1/4 Tsp(0.53 gm) Dry Mango Powder

Hing
1/4 Tsp(0.74 gm) Hing

Salt
1/4 Tsp(1.0 gm) Salt

Ghee
2.0 Tsp(6.0 gm) Ghee

Water
17.0 Ml(17.0 ml) Water
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Steps
- Step 1 For the filling take a mixing bowl add 2 tbsp grated cauliflower, 2
- Step 2 5 tbsp boiled and mashed potato, 1/4th tsp salt, 1/4th tsp hing, 1/4th tsp dry mango powder and mix well
- Step 3 Keep aside
- Step 4 To make the roti take a fresh mixing bowl add 3
- Step 5 5 tbsp wheat flour and 1/4th tsp jeera
- Step 6 Adding a little water knead it into a soft dough and keep aside
- Step 7 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
- Step 8 Take the filling mixture and put it in the centre
- Step 9 Covering from all sides make it into a ball form with filling
- Step 10 Flatten and make it in a circular paratha shape using a rolling pin
- Step 11 Heat a nonstick tava on a low flame and roast the paratha on it
- Step 12 Flip and spread 1
- Step 13 5 tsp ghee on the paratha
- Step 14 Allowing it to cook, make sure both sides are browned well
- Step 15 Garnish with coriander
- Step 16 Serve hot
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