Aloo gobi parathas

Aloo gobi parathas

Ben's BBQ Bible
Billy Law

My mate Serif’s mum comes from India, and she’s the best cook. Serif’s house was our favourite meeting place when I was growing up: we would hang out in his old man’s shed, fixing our bikes trying to get Serif’s go-cart to work. His mum always had a huge pot of curry on the stove and we would just help ourselves, but the highlight would be when she had her extended family over. If you were lucky enough to rock around when that was happening you were in for a treat, because that’s when parathas were made — awesome roti breads stuffed with meat, vegetables and spices.

These parathas are great by themselves or with a curry, but you don’t need to save them for when you’re putting on an Indian-themed meal. They should be cooked whenever you have a barbecue! The vegos will love them, especially served with spiced yoghurt or Spiced red bean salad.


Quantity Ingredient
250g plain flour
pinch salt
50ml sunflower oil


Quantity Ingredient
300g potatoes
200g cauliflower
2 tablespoons chopped coriander leaves
2 teaspoons garlic paste
2 teaspoons ginger paste
75g onion, finely chopped
1/2 green chilli, chopped
1 teaspoon ground turmeric
1 teaspoon chilli powder
1 lime, juiced
sunflower oil, for frying


  1. To make the dough, combine the flour and salt. Mix in the oil and add enough water to form a soft but not sticky dough. Wrap in plastic wrap and rest for 20 minutes.
  2. Boil the potatoes in their skins in salted water. Meanwhile, in another saucepan, cook the cauliflower in salted water until soft.
  3. Once the potatoes are cooked, peel and mash them. Drain the cauliflower, then crush it and mix it with the potatoes.
  4. Add the remaining ingredients, apart from the oil for frying. When combined, season with salt.
  5. To make the parathas, take a portion of the roti dough and flatten it in your palm. Add a spoonful of the potato and cauliflower mixture, then roll the dough into a ball. Using a rolling pin, flatten the ball to around 1 cm thick.
  6. Prepare your barbecue for cooking on a medium heat. Lightly oil the hotplate and cook the parathas until both sides are golden and cooked through.
  7. Serve straight away.
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