Mughlai Parantha


Mughlai Parantha

Parathas made with vegetable stuffing
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Prep Time 30 minutes
Total Time 30 minutes
Cuisine North Indian
Servings 7 people


For making dough:

For Gram flour(Besan) topping:


  • 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.
  • Heat oil in a pan or a kadai.
  • Add cinnamom sticks, javitri(mace), cloves, small and big cardamoms, bay leaf, green chillies and ginger and fry.
  • Next, put all the grated and chopped vegetables.
  • Fry for 2 minutes and cover it with a lid.
  • Remove the lid after 2 minutes.
  • Add the mashed potatoes and mix.
  • 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.
  • Knead them to make a soft dough along with some curd. Leave it for 5 -6 hours.
  • Roll it into rotis of medium size.
  • 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.
  • Fry into crisp paranthas with the help of little oil.
  • :- Serve hot with Mughlai Aloo Dum. :- Makes about 20 paranthas.
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