Cauliflower Aloo Stuffed Paratha

Cauliflower Aloo Stuffed Paratha is an easy stuffed Indian Flatbread that is an ideal dish to pack for your Kids Lunch Box.

Konda likes to carry parathas for her lunch box and I decided to stuff the parathas with grated Cauliflower and Aloo with spicy masala so that I could simply pack curds and pickle for the side.

I have previously made different stuffing masala with cauliflower for stuffed paratha, this Gobi Paratha is one of my favorites, though I also make stuffed cauliflower paratha.

Other stuffed parathas you can enjoy are these Stuffed Aloo Palak Paratha, Aloo Stuffed Ajwain Paratha, Mooli Ke Paratha.

Step By Step Pictures for making Cauliflower Aloo Stuffed Paratha

Cauliflower Aloo Stuffed Paratha

Ingredients Needed:

For the Outer Layer

1 cup Wheat Flour / Atta
A Pinch Salt
Water as required to knead
1 tsp Cooking Oil for the dough
Cooking Oil as required for cooking

For the Stuffing

1/2 cup Cauliflower grated
1/2 tsp Red Chili Powder
Salt to taste
1/2 cup Potato
1/2 no Onions
A Pinch Turmeric Powder
1 tsp Cooking Oil
1 tsp Ghee
Handful Coriander Leaves
1 no Green Chilli
1 tsp Cumin Seeds

For the Outer Layer

Take the flour, salt, oil and add just enough water to knead to a soft and firm dough.
Keep it covered and let it rest until you make the stuffing.

For the Stuffing

Slash the potato and microwave for 4 to 5 mins. Soak and peel the skin.
Wash and grate the cauliflower to a fine texture.
Heat a nonstick pan with oil, saute the onions, cumin seeds, finely chopped green chilies.
Then add grated cauliflower
Add the salt, turmeric powder, and red chili powder. Mix everything well.
Simmer with water sprinkled. Cook with lid covered for 3 to 4 mins.
Mash the potato well and add to the cooked cauliflower. Combine everything well.
Transfer to a bowl, add chopped coriander leaves. Divide into small balls, keep it aside.

Making the Stuffed paratha

Knead the dough again and divide into equal balls. Flatten on the sides.
Press in the center and place the stuffing in the center and seal on all sides.
Dust the balls and gently roll out into discs of 6 diameters.
Heat a tawa and grease with oil
Cook the paratha on both sides with cooking oil sprinkled on both sides.
Serve with curds and pickle.

Recipe

Print Pin

Cauliflower Aloo Stuffed Paratha

Cauliflower Aloo Stuffed Paratha is an easy stuffed Indian Flatbread that is an ideal dish to pack for your Kids Lunch Box. 

Course Breakfast, Brunch, Dinner, Lunch Box

Cuisine North Indian

Keyword Easy Kids Lunch Box Recipe, Masala Paratha, Stuffed Paratha

By Cook Method Stovetop

Occasion Kids Lunch Box

By Diet Kid Friendly

Dish Type Cauliflower Dishes, Indian Flatbread, Kids Lunch Box

Author Srivalli

Ingredients

For the Outer Layer

• 1 cup Wheat Flour / Atta
• A Pinch Salt
• Water as required to knead
• 1 tsp Cooking Oil for the dough
• Cooking Oil as required for cooking

For the Stuffing

• 1/2 cup Cauliflower grated
• 1/2 tsp Red Chili Powder
• 1/2 cup Potato
• 1/2 no Onions
• Salt to taste
• A Pinch Turmeric Powder
• 1 tsp Cooking Oil
• 1 tsp Ghee
• Handful Coriander Leaves
• 1 no Green Chilli
• 1 tsp Cumin Seeds

Instructions

For the Outer Layer

• Take the flour, salt, oil and add just enough water to knead to a soft and firm dough.
• Keep it covered and let it rest until you make the stuffing.

For the Stuffing

• Slash the potato and microwave for 4 to 5 mins. Soak and peel the skin.
• Wash and grate the cauliflower to a fine texture.
• Heat a nonstick pan with oil, saute the onions, cumin seeds, finely chopped green chilies.
• Then add grated cauliflower
• Add the salt, turmeric powder, and red chili powder. Mix everything well.
• Simmer with water sprinkled. Cook with lid covered for 3 to 4 mins.
• Mash the potato well and add to the cooked cauliflower. Combine everything well.
• Transfer to a bowl, add chopped coriander leaves. Divide into small balls, keep it aside.

Making the Stuffed paratha

• Knead the dough again and divide into equal balls. Flatten on the sides.
• Press in the center and place the stuffing in the center and seal on all sides.
• Dust the balls and gently roll out into discs of 6 diameters.
• Heat a tawa and grease with oil
• Cook the paratha on both sides with cooking oil sprinkled on both sides.
• Serve with curds and pickle.

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