Aloo Gobi Paratha With Ghee Recipe

Layers of cooked dough stuffed with vegetables and roasted to perfection, making it a complete dish or tiffin for children.

Nutritional info

  • Ingredients
  • Step-by-step
ingredients
1/4 Cup(36.0 gm) Wheat Flour (Whole)
ingredients
1.5 Tbsp(24.0 gm) Potato(Boiled Mashed)
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1 Tbsp(8.0 gm) Cauliflower(Grated)
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1/4 Tsp(0.59 gm) Jeera
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1/4 Tsp(0.53 gm) Dry Mango Powder
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1/4 Tsp(0.74 gm) Hing
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1/4 Tsp(1.0 gm) Salt
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1 Tsp(4.0 gm) Ghee
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As Required(30.0 ml) Water

  • 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 1/4th 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.

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