Make Three in One Aloo Gobi Matar Paratha, Breakfast Recipe
Aloo Gobi Matar Paratha is a delightful twist on the traditional paratha, bringing together the goodness of vegetables and the comfort of a flaky, warm bread.
This Aloo Gobi Paratha is a fusion of textures and flavors that will tantalize your taste buds. The soft, mashed potatoes blend seamlessly with the slightly crunchy cauliflower and sweet peas, creating a filling that is not only delicious but also packed with nutrients.
It’s an excellent way to sneak in those extra veggies for a well-balanced meal. These Aloo Gobi Matar Parathas are perfect for those who want to try something different and need a break from the usual regular Aloo and Gobi parathas.
These Aloo gobi parathas are very delicious while eating; you do not require any sabzi to eat with them. Serve aloo gobi matar paratha hot with any dip of your choice, a dollop of yogurt, pickles, your favorite chutney, and a masala chai.
Whether you enjoy these aloo gobi matar paratha for breakfast, lunch, or dinner, Aloo Gobi Matar Parathas will surely win everyone’s heart and become a favorite paratha in your household. These aloo gobi matar parathas are excellent to relish at office lunchboxes, kids’ tiffin, and travel.
Apart from being a delightful treat, the Aloo Gobi Matar Paratha is a nutritious choice. Potatoes provide a good source of carbohydrates, while cauliflower and peas add vitamins and minerals. The whole wheat flour used for the paratha dough adds dietary fiber, making it a wholesome and fulfilling dish.
If you are looking for a आलू गोभी मटर पराठा recipe in Hindi, watch the video with subtitles, follow the step-by-step instructions, and make these delightful, healthy, and nutritious parathas at home and enjoy.
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Table of Contents
Recipe Video
Recipe Card
Make Three in One Aloo Gobi Matar Paratha, Breakfast Recipe
Ingredients
- 2 cups Wheat Flour
- Salt as per taste
- ¼ tsp Carom Seeds
- ½ tsp Clarified Butter
- 2 Boiled Potatoes
- 1 cup Cauliflower chopped
- ½ cup Boiled and Mashed Peas
- 2 tbsp Oil
- ¼ tsp Asafoetida
- ¼ tsp Turmeric Powder
- ¾ tbsp Coriander Powder
- ½ tbsp Red Chilli Powder
- ¼ tsp Mango Powder
- ¼ tsp Garam Masala
- 2 to 3 Green Chilies
- 1 inch Ginger chopped
- Fresh Coriander handful
- ½ tsp Cumin Seeds
- ½ tsp Coarse Coriander Seeds
- ½ tsp Fennel Seeds
- Fresh Coriander
Instructions
- Take two raw potatoes and cut them into halves. Boil them in enough water until two whistles. Cool and grate the potatoes. Keep aside.Tip*- Do not over-boil the potatoes. Too much moisture and mushy potatoes will not be able to roll the parathas.
- Heat 2 tbsp of oil in a pan. Add ¼ tsp of asafoetida, ½ tsp of cumin seeds, ½ tsp of coarse coriander seeds, ½ tsp of fennel seed, ¼ tsp of turmeric powder and sauté for a few seconds.
- Add 1 cup of finely chopped cauliflower and sauté it for a minute. Tip*- The quantity of cauliflower can be adjusted as per liking.
- Add ½ cup of boiled and mashed peas and sauté it for a minute. Tip*- The quantity of peas can be adjusted as per liking.
- Add boiled and grated potatoes, 2 to 3 chopped green chilies, 1 inch chopped ginger, ¾ tbsp of coriander powder, ½ tbsp of red chili powder, ¼ tsp of mango powder, ¼ tsp of garam masala, salt as per taste, and a handful of fresh coriander (Cilantro).
- Mix all the ingredients well.
- If the mixture has moisture, add 1 to 2 tbsp of wheat flour and mix it well. Keep the mixture aside. Tip*- Do not add more wheat flour. Wheat flour will absorb the excess moisture.
- Add 2 cups of wheat flour and salt in a bowl. Take ¼ tsp of carom seeds, crush it between your palms, and add to the flour.
- Mix all the ingredients well. Add water and knead a soft dough like a chapati.
- Add ½ tsp of clarified butter (ghee) and knead the dough well.
- Cover and rest the dough for 10 minutes.
- After 10 minutes, pinch some dough, roll, and make a medium-sized ball.
- Place it over the rolling pan and gently flatten the dough evenly with your fingers.
- Now move the dough round and taper the edges.Tip*- The center portion of the dough should be thick and the sides thin.
- Apply some clarified butter(ghee) over the dough.
- Place two tbsp of the prepared mixture over the dough.
- Press the mixture inside and bring the edges of the dough together at the center using your thumb and seal it.
- Press the excess dough downwards or discard it.
- Dust some flour on the rolling pan. Place the dough ball over it and gently flatten it evenly with your fingers on both sides.Tip*- This is to spread the mixture evenly, and the mixture will not spread out while rolling the paratha.
- Dust some flour and gently roll the paratha evenly.
- The paratha has rolled out perfectly, and the mixture has not spread out of the paratha.
- Transfer the paratha over the hot tawa or a pan and cook for a minute.
- Flip and press gently with the spatula to cook evenly from all sides.
- Once cooked well on both sides, add clarified butter (ghee) and cook on both sides until golden.
- Serve hot with yogurt, chutney, and a masala chai.
How to Make Aloo Gobi Matar Paratha Recipe at Home Step by Step Photos
- Take two raw potatoes and cut them into halves. Boil them in enough water until two whistles. Cool and grate the potatoes. Keep aside.Tip*- Do not over-boil the potatoes. Too much moisture and mushy potatoes will not be able to roll the parathas.
- Heat 2 tbsp of oil in a pan. Add ¼ tsp of asafoetida, ½ tsp of cumin seeds, ½ tsp of coarse coriander seeds, ½ tsp of fennel seed, ¼ tsp of turmeric powder and sauté for a few seconds.
- Add 1 cup of finely chopped cauliflower and sauté it for a minute.
- Add ½ cup of boiled and mashed peas and sauté it for a minute.
- Add boiled and grated potatoes, 2 to 3 chopped green chilies, 1 inch chopped ginger, ¾ tbsp of coriander powder, ½ tbsp of red chili powder, ¼ tsp of mango powder, ¼ tsp of garam masala, salt as per taste, and a handful of fresh coriander (Cilantro).
- Mix all the ingredients well.
- If the mixture has moisture, add 1 to 2 tbsp of wheat flour and mix it well. Keep the mixture aside.Tip*- Do not add more wheat flour. Wheat flour will absorb the excess moisture.
- Add 2 cups of wheat flour and salt in a bowl. Take ¼ tsp of carom seeds, crush it between your palms, and add to the flour.
- Mix all the ingredients well. Add water and knead a soft dough like a chapati.
- Add ½ tsp of clarified butter (ghee) and knead the dough well.
- Cover and rest the dough for 10 minutes.
- After 10 minutes, pinch some dough, roll, and make a medium-sized ball.
- Place it over the rolling pan and gently flatten the dough evenly with your fingers.
- Now move the dough round and taper the edges. Tip*- The center portion of the dough should be thick and the sides thin.
- Apply some clarified butter(ghee) over the dough.
- Place two tbsp of the prepared mixture over the dough.
- Press the mixture inside and bring the edges of the dough together at the center using your thumb and seal it.
- Press the excess dough downwards or discard it.
- Dust some flour on the rolling pan. Place the dough ball over it and gently flatten it evenly with your fingers on both sides. Tip*- This is to spread the mixture evenly, and the mixture will not spread out while rolling the paratha.
- Dust some flour and gently roll the paratha evenly.
- The paratha has rolled out perfectly, and the mixture has not spread out of the paratha.
- Transfer the paratha over the hot tawa or a pan and cook for a minute.
- Flip and press gently with the spatula to cook evenly from all sides.
- Once cooked well on both sides, add clarified butter (ghee) and cook on both sides until golden.
- Perfectly cooked to relish at breakfast, brunch or lunch.
- Serve hot with yogurt, chutney, and a masala chai.
FAQs
What is aloo gobi matar paratha?
Aloo Gobi Matar Paratha is a delightful twist on the traditional paratha, bringing together the goodness of vegetables and the comfort of a flaky, warm bread. The aloo gobi paratha is a fusion of textures and flavors that will tantalize your taste buds. The soft, mashed potatoes blend seamlessly with the slightly crunchy cauliflower and sweet peas, creating a filling that is not only delicious but also packed with nutrients.
Is aloo gobi matar paratha healthy to eat?
Apart from being a delightful treat, the Aloo Gobi Matar Paratha is a nutritious choice. Potatoes provide a good source of carbohydrates, while cauliflower and peas add vitamins and minerals. The whole wheat flour used for the paratha dough adds dietary fiber, making it a wholesome and fulfilling dish. Additionally, you can experiment with different types of flours for the dough or even try gluten-free alternatives.
What is special about aloo gobi matar paratha? How is it different from aloo gobi paratha?
This Aloo Gobi Paratha is a fusion of textures and flavors that will tantalize your taste buds. The soft, mashed potatoes blend seamlessly with the slightly crunchy cauliflower and sweet peas, creating a filling that is not only delicious but also packed with nutrients. It’s an excellent way to sneak in those extra veggies for a well-balanced meal. These aloo gobi matar parathas are perfect for those who want to try something different and need a break from the usual regular Aloo and gobi parathas. These Aloo gobi parathas are very delicious while eating; you do not require any sabzi to eat with them. Serve them hot with any dip of your choice, a dollop of yogurt, pickles, your favorite chutney, and a masala chai. Enjoy them any time of the day, in a tiffin box or at travel.
Conclusion
The Aloo Gobi Matar Paratha is a delightful twist to the traditional paratha, bringing together the goodness of vegetables and the comfort of a flaky, warm bread. One of the beauties of the Aloo Gobi Matar Paratha is its adaptability. Feel free to customize the filling according to your preferences. Additionally, you can experiment with different types of flour for the dough or even try gluten-free alternatives. Get creative with the flavors, and don’t be afraid to experiment with various ingredients to make this Aloo Gobi Matar Paratha your own signature dish. If you like this recipe, please comment and rank us for this recipe. Thank you for your valuable time.