Aloo gobi is a deadly combo , so I have tried this parata to make it more relishing while eating . Mostly paratas are made with all purpose flour but I thought making this with wheat flour to give a tint of healthy feel to the dish .
Ingredients:
Wheat Flour 2 cup
Potato (boiled) 1cup
Cauliflower floret 1/2 cup mashed
Finely chopped Onion 1/2 cup
Coriander leaves
Green chilies 3-4 according to taste
Ginger garlic Paste 1/4 table spoon
Cumin Powder 1/2 tea spoon
Garam Masala 1/4 tea spoon Cumin seeds (for tempering )
Cashews nuts (finely chopped ) 1 table spoon (optional)
Salt for taste
Amchoor Powder 1/4 tea spoon
Kassori methi 2 to 3 pinches
Oil 4 table spoons
Butter 2 table spoons
Cooking Time & Calories :
Preparing Time : 30 minutes
Cooking Time 20 minutes
Calories :350 per parata
Method:
Step1 : Make a smooth and puffy dough by mixing sufficient amount of water, oil /ghee to the wheat flour . Make about 3 large round rolls and set a aside for 30 minutes to allow the dough to absorb oil
Step 2: Mash boiled potatoes and cauliflower florets. Now heat a pan add oil about 2 table spoons and add cumin seeds when the oil is ready .
Step 3: When the seeds sputter add ginger garlic paste and fry it until it loosed the raw smell or until the oil oozes out the paste , now add finely chopped onions mix well and cover it with a lid .
Step 4: When the onions are done cooking add mashed potatoes and cauliflower mixture and mix well. Now add salt for taste and mix again . Cover with a lid to allow the salt to mix well.
Step 5: now add the cumin powder , garam masala , kasoori methi and amchoor powder to the curry and mix well and set aside the curry to cool down .
Step 6: Now take one roll and spread it into a small size roti , now make the stuff into a small ball and keep it on the roti and close it from all sides making a round ball like shape again .
Step 7: Now carefully roll down with a roller the parata without the stuff coming out from any side . Roll it to your desired size .
Step 8: Now heat a pan and add butter to it when hot and ready, roast the parata in medium flame both sides , when done just rub some butter on both sides .
Step 9: Serve hot with curd or any pickle of your taste .
Ingredients:
Wheat Flour 2 cup
Potato (boiled) 1cup
Cauliflower floret 1/2 cup mashed
Finely chopped Onion 1/2 cup
Coriander leaves
Green chilies 3-4 according to taste
Ginger garlic Paste 1/4 table spoon
Cumin Powder 1/2 tea spoon
Garam Masala 1/4 tea spoon Cumin seeds (for tempering )
Cashews nuts (finely chopped ) 1 table spoon (optional)
Salt for taste
Amchoor Powder 1/4 tea spoon
Kassori methi 2 to 3 pinches
Oil 4 table spoons
Butter 2 table spoons
Cooking Time & Calories :
Preparing Time : 30 minutes
Cooking Time 20 minutes
Calories :350 per parata
Method:
Step1 : Make a smooth and puffy dough by mixing sufficient amount of water, oil /ghee to the wheat flour . Make about 3 large round rolls and set a aside for 30 minutes to allow the dough to absorb oil
Step 2: Mash boiled potatoes and cauliflower florets. Now heat a pan add oil about 2 table spoons and add cumin seeds when the oil is ready .
Step 3: When the seeds sputter add ginger garlic paste and fry it until it loosed the raw smell or until the oil oozes out the paste , now add finely chopped onions mix well and cover it with a lid .
Step 4: When the onions are done cooking add mashed potatoes and cauliflower mixture and mix well. Now add salt for taste and mix again . Cover with a lid to allow the salt to mix well.
Step 5: now add the cumin powder , garam masala , kasoori methi and amchoor powder to the curry and mix well and set aside the curry to cool down .
Step 6: Now take one roll and spread it into a small size roti , now make the stuff into a small ball and keep it on the roti and close it from all sides making a round ball like shape again .
Step 7: Now carefully roll down with a roller the parata without the stuff coming out from any side . Roll it to your desired size .
Step 8: Now heat a pan and add butter to it when hot and ready, roast the parata in medium flame both sides , when done just rub some butter on both sides .
Step 9: Serve hot with curd or any pickle of your taste .
- The more you allow the dough to sit the smooth the paratas will be .
- Knead the dough thoroughly with a smooth texture for a puffy outcome.
- Don't add any water while preparing the stuff this may make the curry wet which is not desirable for stuffing
- Roll the parata smoothly and evenly so that the stuff proportionally spreads .
- You can use extra dry wheat flour or oil while rolling for balancing the texture or for ease .
Nice preparation.
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