Aloo Gobi Paratha Recipe

Aloo Gobi Paratha is North Indian flatbread made with cooked dough stuffed with vegetables and roasted to perfection. Hot desi and crispy stuffed parathas served with cold Nestlé A+ Curd is a complete meal.

Nutrition Information per serve

  • 189.1 kcal
  • 26.7 gm
  • 1.2 gm
  • 6.3 gm
    Total Fat
  • 5.0 gm
    Total Fiber
4.0 Tbsp(30.0 gm) Wheat Flour (Whole)
3.0 Boiled Mashed Tbsp(39.0 gm) Potato
2.0 Grated Tbsp(17.0 gm) Cauliflower
1/4 Tsp(0.59 gm) Jeera
1/4 Tsp(0.53 gm) Dry Mango Powder
1/4 Tsp(0.74 gm) Hing
1/4 Tsp(1.0 gm) Salt
2.0 Tsp(6.0 gm) Ghee
17.0 Ml(17.0 ml) Water
  • For the filling take a mixing bowl add 2 tbsp grated cauliflower, 2.5 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 3.5 tbsp 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 1.5 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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