Aloo Gobi Mooli Paratha Recipe – Combining the goodness of Aloo Paratha, Gobi Paratha and Mooli Paratha into one single dish!
You all know that many Indians swear by Aloo Paratha. Well they are not wrong because this simple Potato stuffed Paratha is a staple food for a lot of North Indian cooking fans as well as a comfort food for many more.
Well do you know that you can upgrade from the ‘normal’ Aloo Paratha by combing two more veggies to the filling – Gobi (Cauliflower) and Mooli (Radish). This combine stuffing will give you a blast tastes in your mouth while retaining the softness of the Paratha.
So bring that Indian restaurant level cooking into your home by trying out this different Roti dish today.
Among the hundreds of Roti dishes that India has, Paratha is perhaps the most famous. So why not include this Aloo, Gobi and Mooli Paratha into your ‘list of amazing Indian main-course recipes’ :)?
Making this dish is very similar to how you would make Aloo Paratha – first by creating a pliable dough. And then using the vegetable and spices filling to fill the dough. And then finally cooking the rolled dough over the tava (skillet).
Follow this easy step-by-step recipe below to create those wonderful Aloo Gobi and Mooli Parathas.
While you do this, you may also be interested in checking out:
Pair this Indian bread dish with curds and some pickel and you are good to go. If you;d like to super curries to go along with this, we can suggest you these:
Aloo Gobi Muli Paratha Recipe
For the Dough:
- 2 cups flour
- 1 tablespoon oil or Ghee
- 1 pinch Salt as per your preference
- 1 cup water to knead the dough
For the Paratha:
- 1 cup wheat flour
- 1 tablespoon ghee
- 1 cup water
How to make:
To make the Paratha dough:
- Mix all ingredients except water.
- Add a little at a time and form a soft pliable dough.
- Keep for 30 minutes before using.
- Always keep covered with a moist cloth, and see that the cloth is kept moist.
- One paratha requires a ping-pong ball sized lump of dough.
To make the filling:
- Roll out 2 small Chappatis.
- Place filling on one, cover with the second, seal edges and cook as below just like a plain Paratha.
To cook the Parathas:
- Make Chappati / Paratha dough.
- Divide into 6 parts and make balls.
- Flatten and roll each.
- For rolling, use dry flour as in Phulka, etc., to roll easily.
- Dust the roti with dry flour now and then.
- Spread ghee over them and fold. Roll again.
- Heat the paratha on a griddle like you would a Chapati, but spread some ghee over the top side.
- Turn and spread ghee on the other side.
- Fry until the bottom is crisp and golden, then turn and fry the remaining side.
- Repeat with all six. Serve at once, since they lose crispness if stored.