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.
Some of the sites that are interesting to check out are this, this and this shalusharma
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.
Pumpkin Subzi
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.
Sweet Lassi
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.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 39
Recipe
Paratha Wali Gali Mixed Paratha, Aloo Subzi, Pumpkin Subzi, Lassi from Delhi
Ingredients
Mixed Vegetable Stuffed Paratha
For the Dough
- 2 cups Wheat Flour
- 1 tsp Cooking Oil
- Salt to taste
- Cooking Oil for frying
For the Stuffing
- 1/2 cup Gobi
- 1/2 cup Peas
- 1/2 cup Aloo
- 2 tsp Ghee
- 1 tsp Cumin Seeds
- A pinch Turmeric Powder
- 3/4 tsp Red Chilli Powder
- 3/4 tsp Coriander Powder
- 1 long Green Chillies
- 2 - 3 tsp Coriander Leaves
Aloo Subzi and Pumpkin Subzi
- 2 medium Aloo
- 1 cup Pumpkin cubed
Sweet Lassi
For 1 serving
- 1/2 cup Thick Curds
- 1/2 cup Cold Water
- 2 tsp Sugar
- 2 Ice Cubes
Instructions
How to make the Mixed Vegetable Paratha
- Clean the gobi, soak in hot water for 5 mins. Take Gobi and peas in a microwave safe bowl and for 5 mins. Microwave 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 cooking 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.
How to make Aloo Subzi and Pumpkin Subzi
- For both the subzis, the same masala mix is used.
- Microwave potatoes for 6 - 7 mins, peel skin and mash it roughly.
- Clean and chop the pumpkin into pieces. Microwave 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 and 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.
How to make Sweet Lassi
- 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.
Notes
- Make sure the dough is stiff and not very loose. At the same time you should knead it well and rest, so that it becomes soft to handle.
- When I say stiff, you shouldn't add too much water to the dough. The stuffing you use should be mashed well. So, that it is easy to roll out.
- Just as you do with pooris, as soon as you slide in the parathas, make sure the top layer gets drenched in oil.
- Please refer the picture for idea on how it can be done.
- A ladle can be used to press down the paratha and a tong to flip it over. Keep swirling with the ladle to make sure it is cooked on all sides. Use a tong to remove, after ensuring excess oil is drained. Simmer the heat as you do this, oil should be hot but not smoking hot.
Rajani S says
Wow! I so really wanted to present this thali in that kind of plate. I just couldn't find it :(. That makes a lot of difference. I didn't fry the parathas, as I didnt have the heart to do it :D. I too referred Vaishali's blog for most of my Delhi cooking :-).
vaishali sabnani says
Valli that is good research and I love that platter..makes me nostalgic. .wow..loving those ghee soaked crunchy parathas.
Harini-Jaya R says
Good one, Valli. I also saw couple of videos where they fry the parathas.
Usha says
Looking at the recipe name I wondered how different can this paratha be from the usual stiffed paratha. And it is totally different way of cooking it. Frying paratha sounds yum.. 🙂
Kalyani says
What a lovely post... I miss dilli style parathas .. Fried or not, they r a gastronomical delight :-)))
Sapana Behl says
Wow that super tasty thali is full of tempting dishes! Lovely.....
Priya Suresh says
The frying part pulled me not to try this paratha, if you pass me that place, i can finish that plate in no time.
Varadas Kitchen says
Nice platter! The search for the dishes was very entertaining.
Magees kitchen says
Wow the platter looks nice...Yummy Parathas...
Jayanthi Padmanabhan says
wow such a delightful meal.. super tasty paranthas. great work
Priya Srinivasan says
ahhh yes, i too referred videos of paranthe wali gali valli!! they make karela, banana and dry fruit wala parantha also it seems. i have left some to try later as this season is already loaded with calories.
Plate looks totally delicious and nice to wash it down with some sweet lassi!!!
The Pumpkin Farm says
like rajani said, even i wanted to use the sectioned thali but could not..i made parathas as well :), yours looks much more authentic
Nalini's Kitchen says
Deep frying the parathas are very delicious and addictive for sure...I too saw some videos how the parathas fried and served..Paratha looks so tempting feel like having some....
Nivedhanams Sowmya says
deep frying the parathas are a learning for me recently.. lovely platter presented here!!!
Gayathri Kumar says
I have seen the deep frying of South Indian Parotta but so afraid to try it. This deep fried paratha looks fabulous and the spread is awesome...
Archana Potdar says
Thanks to you Valli my GK has increased never have I paid so much attention in geography! As for these parathas when ar ewe going to parathe wali gali. Make it soon please.
Pavani N says
Shallow frying parathas is definitely new And mixed veggie stuffing sounds delicious. That platter is very inviting and tempting.
Sandhya Ramakrishnan says
OMG! Shallow fried parathas....That should have tasted awesome! I would have gained at least 10 lbs just reading these posts 🙂 I love the no onion subzis they make in the north. i grew up in kanpur and I remember eating similar subzis often 🙂
Chef Mireille says
wow - fried parathas must be awesome
Suma Gandlur says
Love these kind of filling meals.
Sreevalli E says
Very filling parathas.. This dish is very new & exiting me to make.
Padmajha PJ says
Just now finished my lunch and yet these parathas are making me hungry.What a taste when shallow fried!Yum!
Anonymous says
Also, the parathas are like not stuffed like other parathas. They make a roti and put stuffing and spread it. Then put another roti on top and join the ends to seal in the stuffing. Because I remember of seeing the ends of parathas joined spirally.
Foodfanatic! says
Hi...love your posts and your enthusiasm...I have lived in Delhi all my life and gorging on these pararhas are our monthly tradition. There is something else about those parathas. They are ofcourse fried in a big wok but they puff uf like a poori but the paranthas are thick. Since they are stuffed...heavily stuffed.
I always have aloo, pea, tomato, paneer and khoya paranthas. Our family share so that we donot put weight.
Gud luck and keep doing good work.
Srivalli says
Foodfanatic Thank you for dropping by and sharing your knowledge on these galiwali paratha...Will try out your method that you mentioned...We enjoyed these so much that even just remembering the time makes me feel so wonderful!..:)