Aloo Paratha + Gobhi Paratha

Aloo Paratha + Gobhi Paratha

Category:

Aloo Paratha :- Aloo paratha is a popular Indian breakfast This delicious aloo paratha is one of the most loved breakfast at my place Everyone loves it This paratha is best enjoyed with yogurt, pickle and butter.

Paneer Paratha :- Paneer paratha is one of the many popular paratha varieties from Punjab. It’s an all time favorite paratha at home and is served in most restaurants as well as Punjabi dhabas Paneer Paratha is best enjoyed with a cup of masala chai.

 

MRP: 270.00 190.00

Save: 80.00 (29.6%)

Out of stock

Description

How To Cook Aloo Paratha :–

Dough

  • 5 cups atta also known as durum whole wheat flour
  • 1 teaspoon vegetable oil
  • 1/4 teaspoon salt
  • water to knead the dough

Stuffing

  • 2 medium potatoes 1 cup mashed potatoes (aloo)
  • 1/4 teaspoon ajwain also known as carom seeds
  • 1 green chili finely chopped
  • 2 tablespoons finely chopped cilantro
  • 1/4 teaspoon cumin powder
  • 1/4 teaspoon garam masala
  • 1/4 teaspoon amchur also known as dry mango powder
  • 1/8 teaspoon red chili powder or adjust to taste
  • 3/4 teaspoon salt or adjust to taste
  • 3-4 teaspoons oil to cook the paratha

Make the dough

  1. In a bowl mix together whole wheat flour (atta), oil and salt. Add water little by little and mix.
  2. Knead to form a smooth and soft dough. Cover and let the dough rest for 15-20 minutes.
  3. Divide the dough into 4-6 equal parts.

Make the filling

  1. To make the filling, mash the boiled potatoes and transfer to a bowl.
  2. Add chopped cilantro, salt, ajwain, chopped green chili, cumin powder, chat masala, garam masala powder, amchur and red chili powder.
  3. Mix till everything is well combined. The stuffing is now ready.

Make the paratha

  1. Take one of the dough balls and using your rolling pin roll it into a circle. Apply little oil (optional) all over the rolled dough.
  2. Place 2-3 tablespoons of stuffing in the center. Don’t overfill else it will be difficult to roll.
  3. Bring all the edges together and pinch to seal the edges.
  4. Flatten the dough ball using your hands.
  5. Now using your rolling pin, roll the dough to a circle of 7-8 inch diameter. The trick here is to apply equal pressure while rolling. If you do that, your paratha will turn round automatically.
  6. Transfer the rolled paratha onto the hot tawa.
  7. Cook the side for a minute or two and then flip over. Apply oil [around 1/4 teaspoon] on the half-cooked side and flip again.
  8. Now apply oil on the other side as well. Press with a spatula and cook the paratha till both sides have golden brown spots on them.
  9. Repeat with the remaining dough balls.
  10. Serve aloo paratha hot with butter, pickle and a cup of chai!

 

     How To Cook Paneer Paratha :- 

      dough

  • 2 cups atta 260 grams, durum wheat flour
  • 1/2 teaspoon salt
  • 2 teaspoons oil 10 ml, I used avocado oil
  • water to knead the dough, around 3/4 cup

      filling

  • 200 grams crumbled paneer almost 2 cups crumbled paneer
  • 2 tablespoons chopped cilantro
  • 1 green chili chopped, or adjust to taste
  • 1/4 teaspoon garam masala
  • 1/8 teaspoon ajwain carom seeds
  • 1/4 + 1/8 teaspoon salt or to taste

      Make the paratha

  1. To a large bowl, add atta (whole wheat flour), salt and oil. I use the steel bowl of my stand mixer.
  2. 2- Start adding water, little by little to knead the dough. Again, I use the paddle attachment of my stand mixer to mix the dough.
  3. Knead to a soft and smooth dough. I used the dough attachment of my stand mixer. You can do this by hand.

Transfer the dough to a container and apply some oil on top. Cover with a cloth and let it               rest for 20 to 30 minutes.

  1. To make the filling, crumble paneer in a bowl or plate. Then add the cilantro, green chili, garam masala, ajwain and salt.

Mix everything together. The filling is now ready. Set it aside.

  1. Once the dough has rested, divide it into 8 equal sized balls. Roll each ball between your hands to make it smooth. Keep the balls covered else dough will dry out.

Meanwhile put a tawa/skillet to heat on medium-high heat.

  1. Now, take one of the dough ball and press it down with your hands. Using a rolling pin, roll it into a circle of 4 to 5  inch diameter. Apply around 1/4 teaspoon oil on the rolled dough.
  2. Add the filling, around 1-2 tablespoons but remember to not over-fill.
  3. Bring the edges of the rolled paratha together and pinch to seal the edges.

Then press the dough down with your hands and make it little smooth.

  1. Then roll the dough again using a rolling pin, into a circle of 7 to 8 inch diameter. Apply equal pressure while rolling the paratha so that’s it rolls evenly.
  2. Now, place the rolled paratha onto the heated tawa. Cook the side for a minute or two and then flip over.
  3. Apply oil, round 1/4 teaspoon on the half-cooked side and then flip again. Now apply oil on the other side as well. Press with a spatula and cook the paratha until both sides have golden brown spots on them.
  4. Repeat with the remaining dough balls and make all parathas similarly. Enjoy paneer paratha with a cup of chai!