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    Mughlai Parantha  North Indian Cuisine

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Mughlai Parantha Recipe : Parathas made with vegetable stuffing

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Cuisine Style North Indian Cuisine
Recipe by Sally Mathew (Click Here to view more recipes from Sally Mathew )
Servings 7 Adult(s)
Rating Not Rated
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Ingredients for Mughlai Parantha Recipe
For making dough:
All purpose flour(Maida) - 500 gm
Soda-bi-carb - ¼ tsp
Curd (liquid) - 200 gm

For making topping:
Beans - 10-12 nos
Carrots – 2 nos
Cauliflower(small) – 1 no
Cabbage(small) - 1 no
Coriander leaves(chopped) - A few
Green chillies – 2 nos
Ginger - 1” piece
Potatoes - 5-6 nos
Cinnamom stick(Karugapatta) – 1” piece
Javitri(Jathikka thondu) - 1"
Cardamom(big) - 1 no
Cardamom(small) – 2 nos
Bay leaf(Karuga ela) - 1
Cloves(Grambu) – 2 nos
Red chilly powder - 1 tsp
Coriander powder - ½ tsp
Garam masala powder - ½ tsp
Oil - 2 tbsp

For Gram flour(Besan) topping:
Gram flour(Kadalapodi) - 100 gm
Salt - ½ tsp
Red chilly powder - ½ tsp
Image of Mughlai Parantha Recipe

Preparation Method of Mughlai Parantha Recipe
For gram flour topping:-
1)Make a thin batter by mixing all the three ingredients together with water.

For making topping:-
1)Grate carrots, cabbage and cauliflower. Boil and mash the potatoes. Finely chop the beans, green chillies and coriander leaves.

2)Heat oil in a pan or a kadai.

3)Add cinnamom sticks, javitri(mace), cloves, small and big cardamoms, bay leaf, green chillies and ginger and fry.

4)Next, put all the grated and chopped vegetables.

5)Fry for 2 minutes and cover it with a lid.

6)Remove the lid after 2 minutes.

7)Add the mashed potatoes and mix.

8)Add salt, coriander powder, red chilly powder and garam masala. Mix it well and turn off the flame.

For making dough:
1)Sieve maida and soda together.

2)Knead them to make a soft dough along with some curd. Leave it for 5 -6 hours.

3)Roll it into rotis of medium size.

4)Heat a tava and put a roti on the tava. Put vegetable topping on the roti and spread it evenly. Cover the vegetable topping with the gram flour(besan) batter. Turn the roti over.

5)Fry into crisp paranthas with the help of little oil.

:- Serve hot with Mughlai Aloo Dum.
:- Makes about 20 paranthas.
 
         
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