Lunch
Veg Mughlai Paratha Recipe Recipe At Home
Learn how to prepare Veg Mughlai Paratha Recipe Recipe At Home with this simple recipe. Perfect for Lunch and ideal for Mughlai lovers....
⏱️
15 Min Prep
🔥
25 Min Cook
🍽️
4 Servings
🥗
Vegetarian
Ingredients
- 2 cups Whole Wheat Flour
- Salt - to taste
- 1 teaspoon Sunflower Oil
- 1 teaspoon Sunflower Oil
- 1 Onion - finely chopped
- 1 Red Bell pepper (Capsicum) - finely chopped
- 1 Green Bell Pepper (Capsicum) - finely chopped
- 1 Carrot (Gajjar) - grated
- 5 cloves Garlic - finely chopped
- 1 inch Ginger - finely chopped
- 2 Green Chillies - finely chopped
- 2 cups Paneer (Homemade Cottage Cheese) - grated
- 1/2 teaspoon Garam masala powder
- 1 teaspoon Fennel seeds (Saunf) - crushed
- 1 teaspoon Red Chilli powder
- 1/4 cup Mint Leaves (Pudina) - finely chopped
- Salt - to taste
- 1/4 cup Whole Wheat Flour
- 2 tablespoons Water
Instructions
1
To begin making the Veg Mughlai Paratha procedure, get all the fixings ready and prepped up.For flour base, in a large mixing dish, introduce the baking flour, seasoning and combine well to combine.
2
introduce a little moisture at a time to make a velvety flour base.
3
Once the flour base has come together, transfer gently a little fat and work the flour base again to make the flour base velvety.To make the mughlai stuffing, mildly hot fat in a preheated wok over medium mildly hot.
4
introduce the bulb greens, ginger, garlic, and bell peppers.Saute until the bulb greens and bell pepper have softened.introduce the grated carrot, green chilli, paneer, garam masala, crushed fennel seeds, red chilli ground mix, seasoning and mint leaves.
5
agitate well to combine and turn off the mildly hot.Check the seasoning and seasonings and adjust according to palate. In a small mixing dish, combine the wheat baking flour and moisture and make a velvety paste without lumps.
6
This is called the slurry mixture. Divide the flour base into 4 large portions. mildly hot the skillet on medium mildly hot; place the roti on it and make it for a few seconds each side till you see light bubbles and not allow to make completely.
7
Proceed the similar way with the remaining roti’s.Remove the partially cooked roti and place it on a wash surface.Spoon a large portion of the filling mixture in the center.
8
Spread the slurry mixture around the edges of the roti. Carefully fold the roti in such a way to make a square.
9
Seal the edges with more slurry if required.Place the stuffed roti on the preheated wok. make on both sides, using little fat or ghee till the parathas are golden brown.
10
Make sure you make on medium mildly hot so the parathas get cooked evenly from inside out.Once done, offer burning. offer Mughlai Keema Paratha along with Dhaniya Pudina Chutney and Boondi Raita for a weekend lunch or dinner.
Recipe Information
Cuisine
Mughlai
Mughlai
Course
Lunch
Lunch
Diet
Vegetarian
Vegetarian
Total Time
40 mins
40 mins
Recipe Time chart
Preparation Time
15 minsCooking Time
25 minsTotal Time
40 minsMaster Chef
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