Aloo Gobhi paratha |How to make Aloo Gobi ke Parathe

Todays recipe is not about aloo gobhi sabji but about aloo gobhi paratha.Its a variation of famous punjabi aloo paratha.Gobhi refers to cauliflower & aloo means potato in hindi.bhi ke parathe

This paratha is the combination of aloo paratha & gobhi ke parathe.

The Punjabis in their ingenious way have invented this delectable combination that everyone can enjoy. Boiled and mashed aloo and Gobi are combined with the essential Punjabi masalas to create this wonderful Punjabi Paratha. Using whole wheat flour instead of plain flour or Maida makes this Parathas healthy and tasty. Only a little oil has been used to cook the Parathas but for those of you who want experience Punjabi food in all its glory, adding a dollop of ghee or fresh home-made butter would be a great option

Parathas sure are filling, and will keep your child satisfied till the next meal. 

ALOO GOBHI paratha, a wholesome breakfast option of north india, which is so tasty that it does not even require a side dish!  A sprinkling of spices improves the taste of this parathas, while a dollop of butter further enhances it flavours.



It can be served with pickles or curd.The filling of these parathas is very flavorful. 
Stuffed Paranthas taste much better than the usual paranthas. Your kids will definitely like the unique taste of mixed Parantha.


Ingredients :

For dough
Wheat flour - (2 cup)
Oil - 2 tsp
Salt - add to taste (3/4 tsp)
Carom seeds (ajwain-owa) - 1/2 tsp (Optional)

For  stuffing :

1/2 tsp cumin seeds (jeera)
1/2 tsp ajwain (owa/carom seeds)
1/2 cup blached and grated cauliflower
1 tsp ginger paste
2 green chilli sliced
1/2 tsp red chilli powder 
1 tsp coriander (dhania) powder
2 tsp chaat masala/amchur powder
1 tsp punjabi garam masala
salt to taste
1 cup boiled and mashed potato
Salt-1 tsp
Asafoetida-1/4 tsp
coriander leaves - 1 tbsp

Method:

Dough

1.In a bowl add wheat flour ,methi leaves,  Carom seeds (ajwain-owa) .put salt and oil then mix. Knead a soft dough using warm water.

2.Cover the dough and keep aside for 15-20 minutes.



For the Stuffing :

1.heat water with some salt & turmeric & let it boil.add the sliced cauliflower florets and switch off the flame. cover the pan and keep aside for 15-20 minutes.
2.meantime rinse the potatoes and boil or steam them in a pressure cooker or steamer. they should be well cooked and falling apart. so that you can mash them easily.
3.now drain the cauliflower and  dry it completely in a kitchen towel,grate/chop the cauliflower finely and take all of it in a bowl


4.add the mashed potatoes to grated cauliflower along with the remaining ingredients mentioned above under stuffing. mix well and keep aside.

 

Paratha :

1.Place pan(Tawa) on gas and heat.

2. Make small  lemon sized pieces from the dough. Put dry flour on 1 ball and roll it into a roti of 3 inches in diameter.



3. now put 1 1/2 tsp mixed veg stuffing in centre of roti. Wrap up the parantha and close all open ends, place it between both palms and press gently to expand the parantha a bit. 



 
  

4.Roll with dry flour and roll it again into a parantha 6-7 inches in diameter.be careful while rolling  parantha as it should not tear while rolling. 


  

 5.Put rolled parantha on hot  tawa, apply oil/ghee  on both sides, turn over time to time and cook till both sides turn brown.

 

6.Stuffed Mixed Veg Parantha is ready.Serve hot with lemon pickle ,curd or mixed veg raita