Cooking Time : 30 mins
Serve : 2
INGREDIENTS
For sujimethi leaves paratha
Suji - 1 cup
Wheat flour - 1 cup
Chopped methi leaves - 1 cup
Salt - to taste
Chilly flakes - 1/2 tsp
Carom seeds - 1/4 tsp
Onion seeds - 1/4 tsp
Clarified butter - 4 tbsp
For aloo gobhi ki subji
I Cauliflower florets - 1 cup
Boiled potatoes - 5 - 6
Chopped onion - 1
Onion paste - 1 onion
T Ginger - 1 inch stick
Garlic cloves - 3 - 4
Cinnamon - 1 inch stick
Cloves - 2 - 3
Whole black pepper - 2 - 3
Cumin seeds - 1 tsp
Turmeric powder - 1/2 tsp
Red chilly powder - 1 tsp
Kashmiri red chilly powder - 1 tsp
Coriander powder - 1 tsp
Garam masala powder - 1 tsp
Chopped tomato - 1
Salt - to taste
Oil - 4 tbsp
METHOD
For suji and methi leaves paratha
Take a bowl mix suji,wheat flour,salt,carom seeds,onion seeds and methi leaves and one tbsp clarified butter and mix well.
With the help of water make a soft dough,keep aside for 30 mins.
Divide the dough into four parts.
Roll out dough into thin chapati spread clarified butter on it.
Now dust the dry flour and roll out paratha.
On a heated pan make paratha applying clarified butter on both the sides.
Serve hot with aloo gobhi ki subji
For aloo gobhi ki subji
Blend onion,garlic cloves,ginger,cinnamon,cloves whole black pepper and 1/2 tsp cumin seeds,garlic to make a fine paste.
Heat oil in a pan add cauliflower florets fry and strain it.
Again heat oil and add boiled and chopped potatoes.
Fry till dark brown and strain it.
Again heat oil in a same pan add cumin seeds to crackle.
Add chopped onion and saute till brown.
Add onion masala paste and saute for 4 - 5 mins.
Add all dry spices and 2 tbsp water and mix well now add chopped tomato and mix well
Stir well till oil starts separating.
Add boiled and chopped potatoes and cauliflower florets and mix well.
Add 1 cup of water and cover it for 5 mins.
Add garam masala and salt and mix well.
Serve with suji methi leave.s paratha
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