Recipe by: Suchita Babar

Source: Family recipe

Makes: 6 parathas


For The Aloo Gobi Stuffing

  • 1 cup boiled, peeled and mashed potato
  • ½ cup grated cauliflower
  • 2 Tbs oil
  • ½ tsp cumin seeds (jeera)
  • 2 tsp ginger-green chilli paste
  • 1 tsp coriander (dhania) powder
  • ½ tsp turmeric powder (haldi)
  • 2 tsp chaat masala
  • salt to taste

For The Dough

  • 1 cup whole wheat flour (gehun ka atta)
  • 1 tsp oil
  • salt to taste
  • 2 to 3 drops of oil for kneading
  • whole wheat flour (gehun ka atta) for rolling
  • oil for cooking


For the dough:

  • Combine the wheat flour and salt and knead into a soft dough, using enough water. Knead well.
  • Cover the dough with a wet muslin cloth and leave aside for 10 minutes.

Aloo (Potato) Paratha

Aloo stuffed paratha is a failsafe combination for any novice chef. You just can’t go wrong with this simple and easy to make recipe.

  • Boil the potatoes and mash them thoroughly.
  • In a mixing bowl, add the mashed potatoes, garam masala powder, chopped coriander, chopped green chillies/ red chili powder and salt. Mix nicely and make small balls out of it.
  • Prepare the dough balls. Get one ball in hand and give it a concave shape.
  • Stuff the spicy potato ball inside the dough and gently roll into the paratha.
  • Add ghee/clarified butter on the pan and cook your paratha on both sides till it becomes crisp brown.

Gobi Paratha (Cauliflower Paratha)

  • Grate the cauliflower and rinse with water.
  • In a hot pan or kadai, heat oil on medium flame.
  • Add the ginger-garlic paste, chopped onions and salt in it. Cook for a few minutes.
  • When onions turn translucent, add the chopped chillies, grated cauliflower pieces, cumin powder, coriander powder, turmeric powder and red chilli powder.
  • Cook it for 4-5 minutes under the lid. Finally, garnish it with fresh cilantro.
  • Once it’s cooled down, use it as a paratha stuffing.

Download PDF version here: indian-aloo-gobi-paratha-suchita-babarpptx