Aloo Gobi Paratha Recipe


For Stuffing

  • 4 Medium – Potatoes
  • 3 Cups – Grated Cauliflower
  • 1 – Medium Onion
  • 4 – Green Chilies
  • 1/2 tbsp – Finely Chopped Garlic
  • 1/2 tsp – Carom Seeds/Ajwain
  • 1/2 tsp – Nigelle Seeds/Kalaunji
  • 1 tbsp – Oil
  • 1 tsp – Cumin Powder
  • 1/2 tsp – Turmeric Powder
  • 1 tsp – Red Chili Powder
  • 1/2 tsp – Kitchen King or Garam Masala
  • To Taste – Salt

For Paratha

  • 5 Cups – Wheat Flour/Atta
  • 1/2 tsp – Nigelle Seeds/Kalaunji
  • 1 tbsp – Oil
  • 1/2 tsp – Salt
  • As Needed – Water
  • To Cook – Ghee or Oil


  1. Preesure cook potato for 4 whilsters or until completely cooked, once cooled peel and mash potatoes, sprinkle carom and nigella seeds on top. While potato getting cooked, wash and grate cauliflower. Finely chop garlic, onion, green chilies.
  2. In a pan or wok heat oil add garlic and saute until light brown
  3. Add onion and green chilies saute until soft, now add grated cauliflower and cook until it becomes soft. Add red chili powder, turmeric powder, cumin powder and kitchen king or garam masala powder, salt.
  4. Mix everythign well and cook for a min, now add mashed potato and mix everything well to combine, cook for 2-3 minutes in slow flame and allow to cool.
  5. While masala getting cool, make dough – in a large bowl take flour, nigella seeds, salt, oil and mix well. Add water in small qunatity to make soft and smooth dough.  You can keep the dough aside for 10-15 mins and knead again for 2-3 mins.
  6. Divide dough into 10 to 12 portions and make smooth balls. Divide prepared aloo gobi masala in 10 to 12 portions too if wishes.
  7. Take one ball and flatten it between plams or roll into small roti, add 1 tbsp or one ball of masala stuffing, bring all the edges together to seal the ball again.
  8. Seal the ball well and remove any excess dough from top as shown in pic below. Flatten it again carefully and roll in medium size paratha gently. Repeat same for rest of dough.
  9. Heat a tawa and place rolled paratha in medium heat, cook until small bubbles starts to appear flip paratha and apply ghee or oil all over. Flip the paratha again and apply ghee oil, cook each side 30 secs to a min or until both side light brown patches appears. Repeat same for rest of parathas.

Serve hot with pickle, curd or raita or even with side dish of choice.