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Whosayna’s Aloo Gobi Flaky Parathha

Whosayna’s Aloo Gobi Flaky Parathha

Cooking Time

Preparation Time : 30

Cook Time : 30

Total Time : 60


Serves 10

  • Maida (All Purpose Flour) 3 cups

  • Salt 1 pinch

  • Baking powder 1 tsp

  • Oil 2 tbsp

  • Filling: Potatoes (boiled n mashed) 5 nos

  • Cabbage (grated) 1 cups

  • Green chillies and small piece of Ginger (pounded) 3 nos

  • Salt (as required) 1 pinch

  • Lemon juice 1 nos

  • turmeric powder 1/4 tsp

  • Chilli powder 1/2 tsp

  • Garam masala 1/4 tsp

  • Garlic cloves (crushed) 5 nos

  • Corriander leaves (chopped) 1/4 cups


  • 01

    Dough: Bind With Warm Water To Soft Roti Dough, Beat Till Its Soft. Cover And Keep Aside.

  • 02

    Filling: In A Bowl Put Mash Potato And Cabbage, Add Lemon Juice, Salt, Chilli Powder, Garam Masala N Turmeric Powder Keep Aside

  • 03

    Take A Pan Put 1 Tablespoon Oil Keep On Flame Add Ginger Chilli Paste And Garlic, Let Splutter Then Pour On Potato Mixture And Mix Well.

  • 04

    Make 8-9 Balls. How To Make Parathhas: Make 8-9 Balls Of Dough, Roll Each Into Puri Fill In The Potato Ball And Cover Like Daal Kachori, Keep Aside Till When All Done.

  • 05

    Put Tava On Flame, When Its Hot Keep On Medium Flame. Roll Each Kachori Into Parathha And Roast, When One Side Brown Spots Appear Turn Over The Other Side Put 1 Tablespoon Of Ghee And Roast Well, Turn The Other Side Put More Ghee And Roast The Other Side Well.

  • 06

    NB: To Get Flaky Aloo Gobi Parathha Instead Of Meking One Kachori Only, Make One Medium Sized Kachori And One Same Sized Flaky Paratha Ball, Put The Kachori On Top Of Flaky Paratha Ball, Press It, Then Roll Into Parathha, In This Method U Will Get One Side Flaky N The Other Normal Aloo Paratha Type, So You Will Get A Crispy Aloo Gobi Paratha



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