BM #114 : Week 2, Day 3
Theme : Brighten Your Breakfast
Parathas for breakfast is a favorite of mine. Most of the times , we end up eating dinner leftovers than prepare fresh in the morning. By leftovers, I mean cooking extra so that you have some for the next morning. Aloo paratha is the most favored at home, but gobi (cauliflower) paratha comes a close second. For a variety, a combination of aloo and gobi works well too. A simple pickle and yogurt would do as a side dish instead of making a curry to serve this.
Parathas taste really good when you add a good amount of ghee while making it. I remember my brother’s cook going through almost a whole big bottle of ghee while making a big batch of parathas. You can definitely reduce the amount to your preference, but there is no question that it tastes way better with lots of ghee :D.
Read on for the recipe.
Makes 6-8 parathas, depending on the size
- 2 cups whole wheat flour / atta
- Salt as needed
- Water to make a dough
- 1 tablespoon oil/ ghee, optional
For the Filling :
- 1 teaspoon oil
- 1 medium onion, chopped
- 2 teaspoon ginger garlic paste
- 1 teaspoon chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon aamchur / dry mango powder
- 2 cups finely chopped cauliflower
- 2 medium potatoes, boiled and mashed
- Salt as needed
- 1-2 teaspoon Ghee/ butter per paratha for brushing the pan
- Add salt as need to the flour. Make a dough by adding water in steps (1/4 cup full at a time) to the wheat flour. Knead until you get a soft and smooth dough. Set aside to rest.
- To prepare the filling, heat oil in a pan. Add chopped onions and sauté until it turns pink. Add ginger- garlic paste, followed by the spice powders. Mix everything well.
- Now add the finely chopped cauliflower florets. Add salt and mix everything well and let it cook.
- Once the cauliflower is cooked completely, add the boiled and mashed potatoes. Mix well and let it cook for a couple of minutes. Taste test and adjust seasonings. Remove from heat and let it cool a little.
- Make parathas using a small lime sized ball of the filling. Please watch this video or this post for stepwise pictures.
- Cook the rolled parathas in a heated tawa. Add some ghee to the pan and on top the parathas too while cooking it. Remove from the pan and serve hot with pickle and plain yogurt.
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6 thoughts on “Aloo Gobi paratha”
I have never tried combining aloo and gobhi parathas. Must have been yummy.
That is a delicious idea to try. I can try for my family as well.
I make aloo parathas almost weekly and I am skeptical my older one will like this idea as she says aloo is sacred-don’t adulterate it :)
I love stuffed parathas and can have them for any meal. The sad part is, not all at home like it and I am left to make it for myself when its a meal for myself. Though aloo paratha is most made one at home, while I make others, I always include aloo..:)..lovely setup Rajani..
I love the combination of aloo and gobhi and surely these parathas are a must try for me, very soon for dinner! Of course, loads of ghee does make the difference but sometimes you have to keep your heart aside in such matters… hehe…
Super recipe. My favorite recipe with potatoes.
Parathas are quite a favourite with us too, but for dinner. Aloo Gobhi is an excellent combo and a paratha with this combo would definitely be relished by all. I make gobhi aaloo parathas but those are like packets! With loads of stuffing. Let me try these one of these days.