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Aloo, Gobi aur Matar Parantha

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Aloo, Gobi aur Matar Parantha
Aloo, Gobi aur Matar Parantha

 

Ingredients :

For Dough :

  • 2 cup wheat flour
  • salt to taste

For Stuffing masala :

  • 2 potatoes (aloo) – boiled and mashed
  • 1/4 cup cauliflower (gobi) – boiled and mashed
  • 1/2 cup fresh green peas (matar) – boiled and mashed
  • 1/4 tbsp ginger-garlic paste
  • 1/2 tsp cumin seeds
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chili powder
  • asofoetida – a pinch
  • salt to taste
  • 1 tsp mustard seeds
Aloo, Gobi aur Matar Parantha

 

Aloo, Gobi aur Matar Parantha

Method :

To Prepare Masala :

  • Heat oil in a pan or kadhai and temper mustard seeds. Add cumin seeds and ginger-garlic paste. Fry for 2 mins.
  • Add mashed potatoes, cauliflower and green peas, turmeric powder, red chilli powder and asofoetida. Fry for few mins.
  • Add salt to taste and cook for 2 mins. Remove from the heat and allow to cool.
To Prepare Parantha :
  • Combine wheat flour and salt in a mixing bowl. Knead to a smooth dough adding water and little oil. Keep aside for 30 mins.
  • Make small balls of the dough. Take a ball and flatten it in the shape of a disc. Fill it with spoonful of masala and close all the sides of disc.
  • Dust it with wheat flour and roll it to form the shape of a round parantha. Heat a tava and apply ghee/oil.
  • Fry the parantha and once brown spots appear, turn the other side of parantha and apply ghee/oil. Once cooked, remove from the heat and proceed with the remaining. Serve parantha with onion raita.
Aloo, Gobi aur Matar Parantha

 

Aloo, Gobi aur Matar Parantha

 

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