Veg Mughlai Paratha. finally, serve veg mughlai paratha along with raita or curry. Mughlai paratha is a famous Bengali paratha which is served as a delicacy for the breakfast. This Indian recipe is enjoyed throughout the country.
Mix water and flour to create a dough consistency.
When the stuffings of the Mughlai Paratha is completely ready, take it out on a platter.
Here, our Special Crispy Veg Mughlai Paratha is ready to serve hot.
You can have Veg Mughlai Paratha using 28 ingredients and 12 steps. Here is how you cook it.
Ingredients of Veg Mughlai Paratha
- Prepare of Dough:.
- It's 1 cup of All Purpose Flour (Maida).
- It's 1 cup of Whole Wheat Flour.
- It's 2 tablespoons of Rice flour.
- Prepare 1 tablespoon of Ghee.
- Prepare 1 teaspoon of Salt.
- You need As required of Water.
- It's of Stuffing:.
- Prepare 500 grams of Paneer, crumbled.
- You need 1 of Onion, finely chopped.
- You need 1 of Red Bell pepper (Capsicum), chopped.
- You need 1 of Green bell peppers, chopped.
- Prepare 5 cloves of Garlic, garlic, minced.
- Prepare 1 inch of Ginger, minced.
- You need 2 of Green Chillies, finely chopped.
- Prepare 3 of Mint Leaves (Pudina), finely chopped.
- Prepare 5 sprig of Coriander (Dhania) Leaves, finely chopped.
- You need As required of Cooking oil,.
- Prepare to taste of Salt.
- Prepare of Spice Mix :.
- It's 2 of Cardamom (Elaichi) Pods/Seeds.
- You need 3 Cloves of Laung / cloves.
- It's 4 of Whole Black Peppercorns.
- It's 4 of Dry red chillies.
- You need 1 inch of Cinnamon Stick (Dalchini).
- Prepare 1 of Black cardamom (Badi Elaichi).
- You need 1/2 teaspoons of Mace powder.
- It's 1/2 teaspoon of Ajwain (Carom seeds).
Take a bite & You'll utter only one word. How to make Mughlai Paratha: Take a big bowl and mix flour, baking powder and salt. Brush the surface of the paratha with the beaten eggs. Cook the paratha on it, applying oil along the edges.
Veg Mughlai Paratha step by step
- Mix all the ingredients which are mentioned under Dough section and make a soft dough of it..
- Now, keep the dough aside..
- Now prepare the masala, by mixing all the ingredients of spices section in a pan and roast it well without burning it..
- Heat oil in a wok and add chopped onions. Saute till they are brownish..
- Now add minced ginger and garlic along with chopped green chilies. Fry till raw smell goes of and is brown in colour..
- Add chopped bell peppers and crumbled and mix well..
- Simmer the gas and add salt, coriander powder, turmeric powder and 1 teaspoon allspice mix and mix thoroughly. Close the lid and let the stuffing cook until the masala is cooked. Add chopped mint and coriander and quickly give a nice mix again and turn off the gas. Let the stuffing cool till room temperature..
- Meanwhile in a separate bowl, add wheat flour and mix littler water to form a sticky paste and keep aside. Heat a non stick tawa / pan. Pinch a large size lobe from the dough and roll to make a big chapati..
- Place the chapati on a heated pan. Allow few boils to come and flip it over. Take a large spoon of the mixture (stuffing) and place on the centre. Now carefully close all sides of paratha to make a square. While you fold you can spread some of the wheat flour paste so that it closes easily..
- Add oil from sides and shallow fry the parathas till they are golden and crisp from all sides..
- Now, your Paratha are cooked. Shift it to a platter..
- Serve Veg Mughlai Paratha along with Dhaniya Pudina Chutney and jeera curd, salad and Tea..
These vegetable paratha are soft and stay so even after cooling down. the cooked and mashed veggies give the parathas a soft texture. Since they remain soft, they make for a good tiffin box snack. Mughlai Paratha Recipe,This is a non-vegetarian variant of Mughlai paratha..how to make this simple yet unique paratha at home with our easy recipe guide. Mughlai paratha is a popular Bengali street food originated from Kolkata, West Bengal, India. It can be a soft fried bread enhanced by a stuffing of keema (minced meat), egg, onions and pepper; or a paratha stuffed with the same or similar ingredients.
