Layered Parotta with Aloo Gobi

Layered Parotta

I like long car journey's, ... becoz we get to stop at Dhabas for lunch and dinners :)
I enjoy Dhaba food, esp, sitting on the cots and having garma garam food and lassi :), and one of my favorite is the parotta, which is served with some gravy or dal.
Once me and my mom, observed the way the cook at the dhaba, works on the dough and tried at home, but it was never a success.
Recently I have come across this blog here, which showed the step by step process. This has come out very well, just like the parottas, made by a profi.

Parotta:
Ingredients:
Maida: 2 cups
Sugar: 1 tsp
Salt: to taste
Luke warm water: as needed
Oil: while kneading(1Tbsp) and while rolling(as needed).
Eggs: 1 (optional)

How I did it:

1. Mix all the dry ingredients in a big bowl and add eggs(if using).
2. Knead to form soft dough adding sufficient water and oil.
3. Cover with a wet muslin cloth and keep it aside for 1 hr.
4. Divide the dough into equal portions of size of a small.
5. Take a portion and apply some oil on it.
6. On a flat platform apply some oil and roll out the portion to the maximum, as thin as possible and do not worry about the shape.
7. Now fold it, just like making pleats of a saree, and roll it spirally.
8. Repeat this step for all the portions.
9. Heat the tawa, and roll out each portion in the shape of a roti and fry on hot tawa on both side, applying little ghee or oil.
10. Serve Hot!

Parotta, served with AlooGobi

Aloo Gobi:
Ingredients:
Aloo: 4 big, chopped
Gobi: 1 medium, chopped into medium florets
Onions: 2
Ginger Garlic paste: 1 Tbsp
Garam Masala: 1 tsp
Green Chillies: 4, slit length wise (adjust accordingly)
Haldi: 1/2 tsp
Salt : to taste
Corriander: 1 small bunch, chopped
For Tadka:
Cumin seeds: 1 tsp
Mustard seeds: 1 tsp
Dry Red Chillies: 2
Oil: 2 Tbsp

Method:

1. Heat oil in a kadai, and add the ingredients for Tadka.
2. Add Onions and green chillies, and fry till golden.
3. Add ginger garlic paste and haldi and fry for few more mins.
4. Now add aloo and gobi and salt and cook covered for 10 mins.
5. Add Garam Masala, and cook for few more mins till done.
6. Garnish with corriander and serve hot!

AlooGobi with Parotta

And the Verdict:
It is long, time consuming process, but the end result is very satisfying... its worth all the hardwork done :)