Aloo Gobi Parata

Directions

1. 1
   Prepare 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
2. 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 .
3. 3
   When the seeds splatter 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 .
4. 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.
5. 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 .
6. 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 .
7. 7
   Now carefully roll down with a roller the parata without the stuff coming out from any side . Roll it to your desired size .
8. 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 .
9. 9
   Serve hot with curd or any pickle of your taste .
10. 10
    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 .
11. 11
    For more step by step procedure see http://welcometotheworldofh4.blogspot.com/2014/01/aloo-carrot-parata.html