Aloo Gobhi Paratha with Dhania-Dahi Chutney - North Indian Recipe

Aloo Gobhi Paratha with Dhania-Dahi Chutney Recipe

It's more healthy as I have reduced potato quantity replacing different veggie and have made it colorful by adding beetroot. Also, the chutney has been made healthy by adding curd.

Cooking time
30 min
Preparation time
15 min
Serves
2
5
5
2

foodie_meter

43

Fit Foodie Recipe Score

26

Regular Recipe Score

Fit Foodie Meter was developed in consultation with the Indian Dietetic Association

This recipe scores more than regular recipe since a combination of veggies with Saffola Oil helps in nutritional enrichment. It is also rich in calcium, iron, vitamins, and protein.

Ingredients

For Dhania-Dahi Chutney

 

  • 1/4 cup coriander leaves, finely chopped with stems
  • 1/8  cup mint leaves
  • 1/2 piece ginger, finely chopped
  • 1 big garlic clove, finely chopped
  • 1 small onion chopped
  • 1 tomato, finely chopped
  • 1/2 cup low fat curd, whisked
  • salt to taste

 

Paratha

 

  • 1 small head of cauliflower, grated
  • 1 teaspoon ginger-garlic paste
  • 1/4 teaspoon jeera
  • 1/4 teaspoon garam masala
  • 1/2 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 2 medium boiled potatoes, grated
  • 1 teaspoon Saffola oil
  • Salt to taste

 

For Dough

 

  • 3 cup whole wheat flour
  • 1/2 teaspoon ajwain
  • 1 teaspoon Saffola oil
  • 1/2 cup skimmed milk
  • water to needed to make dough
  • coriander leaves, chopped 
  • salt to taste

How to make Aloo Gobhi Paratha with Dhania-Dahi Chutney

For Stuffing

 

  • Heat oil,add ajwain in it. When it splutters, add chopped onions and a pinch of salt
  • Once onions become translucent, 2-3 minutes later, add the grated cauliflower.Stir for 3-4 min, add the grated boiled potatoes, and all the spices. Mix well, and leave to cool

 

For Dough

 

  • Meanwhile, prepare the dough adding all ingredients. Add water if required to make a medium soft dough. Cover with a damp cloth, and leave to rest it for 15 minutes

 

For Parathas

 

  • Heat the griddle on low flame
  • Make walnut sized balls of the dough. Take one ball and dust with a little dry flour
  • Roll it to a 3” circle, fill it with 2 spoons of stuffing. Seal it properly
  • Dust it again, and gently roll it into a 6-8” circle
  • Place it on the griddle, and cook until light brown. Flip over and repeat
  • Drizzle a little oil, flip again and cook over low heat until it is golden brown, repeating the for other side
  • Serve hot with raita if desired, or chutney of your choice

 

For Dhania-Dahi Chutney

 

  • Put all ingredients in a bowl and mix well. Chill
  • Have this with any stuffed parantha or simple chapati

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Comments

gobi paratha

excellent

Feb 26, 2017

5
Average: 5 (1 vote)
4

dear Chief i really like your recipes ...

dear Chief i really like your recipes and thanks for making it easy to get it on mail as it becomes difficult for me to watch food food or any other channel of cookery shows and note down its worth preparing your recipes as they are more nutritious thank you.

Nov 25, 2015

4
Average: 4 (1 vote)
3
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