Cook blog: Punjabi Aloo gobi onion paratha

If you are found of eating parathas like you get in dhabas or authentic Punjabi taste then here is the recipe for you.

This paratha is larger than normal paratha I make at home. I am going to use all the rolling space and cooking surface I can to cook this paratha.

I hope you also make this at home and enjoy like my husband did when I made this for him :).

Makes 4 large paratha
Filling:
Ingredients:
Potato: 4 medium
Onion: 1 medium
Cauliflower / Gobi: 5-6 florets
Ginger : 1-2 inch
Green chili: 4-5 (take more or less depending on your taste)
Dried mango powder/ Aamchur: 1 table spoon
Garam masala: pinch or two.
Salt to taste
Oil
Cumin seeds: 1/2 table spoon

Preparation:
Wash, clean and grate gobi forets.

Peel and fine chop onions.

Wash, boil, peel skin off potatoes and mesh it.

Heat pan and add 1 table spoon of oil. Add cumin seeds and when it splutter add ginger and chili paste. After a minute add onions and let it turn slightly brown.

Add grated gobi and stir. Let it cook for 2-3 minutes. Add salt to taste. At the end add aamchur and garam masala. Mix well. Turn off the heat and let the mixture cool off.

Add it to meshed potatoes and mix well.

Paratha dough:
Ingredients:
Plain flour/ maida: 1.5 cup
Wheat flour: 1.5 cup
Salt to taste
Ghee/ clarified butter: 1 table spoon
Oil: 1 table spoon
Water

Preparation:
Mix both flour and make a well in the flour. Add salt, ghee, oil in the middle. Using hand mix it with flour and rub the oil in flour. Slowly add water and keep mixing until you get medium soft dough.

Knead well for 3-4 minutes. Cover with moist cloth and keep aside for 15 minutes.
Knead again and apply oil if required.

Paratha:
Take a large dough ball and roll it on the platform to make uniform texture. Spread flour on the platform and roll the dough to have thick in the middle and thin around the edges.

Apply little oil on paratha dough and spread it.

Take a stuffing ball large enough to fill up the paratha dough

and cover it and press it well.

Roll out as thin as possible but don't break paratha. Take enough flour to aid rolling of the paratha.

Heat the pan on medium flame and once its hot place paratha and cook on both sides with butter/ ghee or oil until its brown.

[Note: just so you get the size difference between normal paratha and large punjabi paratha below is the normal sized paratha, I hope you can get to see how large paratha I am trying to refere.]