Aloo Gobi Stuffed Paratha
A wholesome Indian recipe crafted for health-conscious eating: nutritious, delicious, and easy to make at home.
Atta discs stuffed with dry mashed potato-cauliflower masala, rolled and cooked on the tawa — a filling breakfast paratha.
Aloo gobi paratha is a Punjabi breakfast that uses leftover sabzi well. Boiled potato and cooked cauliflower are mashed with spices and sealed into soft atta dough, then cooked on the tawa with a little ghee.
Ingredients
How to Make It
Knead soft atta dough; rest. Prepare dry stuffing.
Stuff, seal and roll gently.
Cook on tawa with light ghee until spotted.
Nutrition per serving
* Approximate values per serving
Health Benefits
Vegetable stuffing stretches potato and adds fibre. Measured ghee keeps it everyday-friendly.
Whole wheat dough with a vegetable filling makes a plate that fills you up on its own. Spoon the ghee on top rather than into the dough and you control how much goes in.
Pro Tips
- →Stuffing must be dry.
- →Don’t overfill.
- →Serve with dahi.
- →Squeeze the cooked cauliflower dry before mixing, or the filling turns wet and tears the dough.
- →Keep the filling about half the volume of the dough ball so it seals easily.
- →Roll with light pressure and cook on medium heat so the inside warms through.
A calorie note
Most of the calories in this dish come from a few ingredients. For reference, per 100 g: Ghee: about 876 kcal (about 40 kcal per teaspoon); Whole wheat flour: about 340 kcal; Potato (raw): about 77 kcal. Measure these with a spoon or scale, because small changes here move the total more than anything else. Values are rounded from USDA FoodData Central and the Indian Food Composition Tables (IFCT 2017), as of 13 Oct 2026, and vary by variety and by table. General information, not medical advice.
Variations
- 1Add grated paneer.
- 2Ajwain in dough.
- 3Use grated raw cauliflower for a crunchier filling, or add a spoon of kasuri methi to the dough.
Frequently Asked Questions
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