Paratha Wali Gali Mixed Paratha, Aloo Subzi, Pumpkin Subzi, Lassi from Delhi

Course Main Dish – Gravies

Dish Type Indian Flatbread

Author Srivalli

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.

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.

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.

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.

Following these tricks will help you make these parathas easily -

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.

The entire meal is quite heavy, considering the deep fried parathas. So do not miss out the lassi.

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