Gobi Aloo Paratha | Cauliflower & Potato Stuffed Flatbreads.
How does a Sunday afternoon brunch with butter smeared spicy gobi aloo parathas sound? Well, for me this sounds heaven! The delicious flaky parathas stuffed with spicy cauliflower and potato filling is cooked on a griddle until the exteriors gets crisp. Combined with cucumber raita, hot red chilli pickle and extra butter, this is an absolute treat for the taste buds.
This is how I make this traditional parathas in my kitchen –
Clean and soak one whole cauliflower in salted water for 15 mins. Pat dry and grate it. Keep aside.
Boil and peel 3-4 medium sized potatoes. Mash them and keep aside.
Chop 1 large onion and 3-4 green chillies finely. Grate 1 inch ginger.
Now heat 2 tbsps cooking oil in pan, add 1 tsp cumin seeds, 1/2 tsp carom seeds, 1/2 tsp fennel seeds, 1/4 tsp asafoetida, 1 tsp sesame seeds, and the chopped green chillies and grated ginger.
Sauté all for a minute and cook onions in it until they turn translucent. Mix in the grated cauliflower and add salt to taste. Sauté until the cauliflower is well cooked and changes colour.
Add the dry spices – 1 tsp red chilli powder, 1/2 tsp turmeric powder, 1.5 tsp coriander powder, 3/4 tsp garam masala, 3/4 tsp amchur powder. Add 2 tbsp chopped coriander leaves too.
Tip in the mashed potatoes and mix everything well. Cook it on low flame until the mix starts looking oily.
Transfer the mix to a bowl and let it cool down to room temperature.
Take 1.5 cups of whole wheat flour, add a little salt to it and with the required water, knead it into a soft dough. Let it rest covered for at least 15 mins.
Divide the dough into 8 equal parts (reduce the number to 6 if you like thicker parathas). Roll one part into a small circle. Brush a little oil or ghee and place the cooked mixture in between and fold the edges bringing it together into a ball shape. Flatten it by hand and roll it in a circle of 7” diameter using hands or rolling pin.
Heat griddle and roast it from both sides using oil or ghee (I used oil). Repeat with all.
Serve hot with accompaniments. Enjoy!!!
Meanwhile here is the recipe of cucumber raita as well –
Whisk 1 cup curd along with 1/2 tsp sugar, salt to taste, 1/2 tsp roasted cumin powder and 1/2 tsp red chilli powder. Add a little water/milk if the curd is too thick.
Grate 1 large cucumber and squeeze out the excess water and mix in the curd. Let it rest for 10 mins. Top it up with red chilli powder and chopped cilantro.
How to store the parathas?
Place cooked paratha on a plate separated and let it cool completely. Stack them by keeping a butter paper in between and store them in freezer bags for upto a month. Thaw and heat them when you are ready to eat.
If you like this recipe of Gobi Aloo Paratha | Cauliflower & Potato Stuffed Flatbreads, I would love to hear from you in the comments below or connect with me on my Instagram or Facebook handle.
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Gobi Aloo Paratha | Cauliflower & Potato Stuffed Flatbreads
Ingredients
Gobi Aloo Parathas
- 1 Pc Cauliflower - medium sized
- 3-4 Pcs Potatoes - medium sized
- 1 Pc Onion - large
- 3-4 Pcs Green chillies
- 1 Inch Ginger
- 1 Tsp Cumin seeds
- 1/2 Tsp Carom seeds
- 1/2 Tsp Fennel seeds
- 1 Tsp Sesame seeds
- 1/4 Tsp Asafoetida
- 1 Tsp Red chilli powder
- 1/2 Tsp Turmeric powder
- 1.5 Tsp Coriander powder
- 3/4 Tsp Garam masala
- 3/4 Tsp Amchur powder
- 2 Tbsp Coriander leaves - chopped
- 1.5 Cups Whole wheat flour
- Salt to taste
- 2 Tbsps Cooking oil and more to cook the parathas in.
Cucumber Raita
- 1 Cup Curd
- 1/2 Tsp Sugar
- 1/2 Tsp Red chilli powder
- 1/2 Tsp Roasted cumin powder
- Salt to taste
- 1 Pc Large cucumber
- Red chilli powder and chopped cilantro garnish
Instructions
Gobi Aloo Parathas
- Clean and soak one whole cauliflower in salted water for 15 mins. Pat dry and grate it. Keep aside.
- Boil and peel 3-4 medium sized potatoes. Mash them and keep aside.
- Chop 1 large onion and 3-4 green chillies finely. Grate 1 inch ginger.
- Now heat 2 tbsps cooking oil in pan, add 1 tsp cumin seeds, 1/2 tsp carom seeds, 1/2 tsp fennel seeds, 1 tsp sesame seeds, 1/4 tsp asafoetida, and the chopped green chillies and grated ginger.
- Sauté all for a minute and cook onions in it until they turn translucent. Mix in the grated cauliflower and add salt to taste. Sauté until the cauliflower is well cooked and changes colour.
- Add the dry spices - 1 tsp red chilli powder, 1/2 tsp turmeric powder, 1.5 tsp coriander powder, 3/4 tsp garam masala, 3/4 tsp amchur powder. Add 2 tbsp chopped coriander leaves too.
- Tip in the mashed potatoes and mix everything well. Cook it on low flame until the mix starts looking oily.Transfer the mix to a bowl and let it cool down to room temperature.
- Take 1.5 cups of whole wheat flour, add a little salt to it and with the required water, knead it into a soft dough. Let it rest covered for at least 15 mins.
- Divide the dough into 8 equal parts (reduce the number to 6 if you like thicker parathas). Roll one part into a small circle. Brush a little oil or ghee and place the cooked mixture in between and fold the edges bringing it together into a ball shape. Flatten it by hand and roll it in a circle of 7” diameter using hands or rolling pin.
- Heat griddle and roast it from both sides using oil or ghee (I used oil). Repeat with all.Enjoy!
Cucumber Raita
- Whisk 1 cup curd along with 1/2 tsp sugar, salt to taste, 1/2 tsp roasted cumin powder and 1/2 tsp red chilli powder. Add a little water/milk if the curd is too thick.
- Grate 1 large cucumber and squeeze out the excess water and mix in the curd. Let it rest for 10 mins. Top it up with red chilli powder and chopped cilantro and serve with the parathas.Enjoy!!!
