After checking out the videos, I used a similar shallow kadai, with both ghee and oil mixed for frying these parathas. Though pooris are a regular fare, I still couldn't get myself heat up a huge kadai full of ghee.
Mixed Vegetable Stuffed Paratha
For the dough
Wheat flour - 2 cups
Oil - 1 tsp
Salt to taste
Oil for frying
For the Stuffing
Gobi - 1/2 cup
Peas - 1/2 cup
Aloo - 1/2 cup
Ghee - 2 tsp
Cumin seeds - 1 tsp
Turmeric powder a pinch
Red chilie powder - 3/4 tsp
Coriander powder - 3/4 tsp
Green Chilies - 1 long
Coriander leaves - 2 -3 tsp
How to make the Mixed Vegetable Paratha
Clean the gobi, soak in hot water for 5 mins. Take Gobi and peas in a MW safe bowl and for 5 mins. MW Potato for 6 mins. Peel, and grate the aloo in a bowl.
Heat a non stick pan with ghee, add cumin seeds. Next add the grated potatoes, gobi and peas.
Saute quickly and then add all the spices. Using the potato masher, mash everything well together.
Finally add the finely chopped coriander leaves.
Cook till the vegetables is dry and well cooked. Adjust the spices if required. Once done, remove and keep it aside.
For making the Paratha wali gali parathas:
Heat a shallow kadai with 2 tbsp ghee, 3 -4 tbsp oil. Heat till it is hot. Simmer.
Now stuff the mixed vegetable into small balls of dough. Follow as you normally do stuffed parathas, making sure that stuffing doesn't come out.
With regular pan cooking, it is fine if the stuffing comes out. However this is more like deep frying, so you have to be careful with rolling out.
Once the oil is hot, slide the parathas, press down with a ladle. Turn over and cook well.
With a tong, remove the fried parathas.
Aloo Subzi and Pumpkin Subzi
Aloo - 2 medium
Pumpkin, cubed - 1 cup
For both the subzis, the same masala mix is used.
MW Potatoes for 6 -7 mins, peel skin and mash it roughly.
Clean and chop the pumpkin into pieces. MW for 8 mins.
In a bowl, take 1 tsp red chili powder, 1 tsp coriander powder, turmeric powder, salt to taste, 1/2 tsp cumin powder. Mix everything together.
Add 2 cups water and mix everything well.
In a non stick pan, heat 1 tsp ghee, add cumin seeds, saute.
Next add boiled aloos, and fry well.
Now add half of the masala water and bring to boil. Finally add coriander leaves.
Repeat the same with pumpkin in another non stick pan.
For 1 serving
Thick Curds - 1/2 cup
Cold Water - 1/2 cup
Sugar - 2 tsp
Ice cubes - 2
Beat the curds well and add the water and run in a blender along with sugar and ice cubes.
Serve it chill.
Serve the Paratha Wali Gali Mixed Parathas with Aloo Subzi, Pumpkin Subzi, with Lassi and Raithas.
The entire meal is quite heavy, considering the deep fried parathas. So do not miss out the lassi.