Mughlai paratha

Name: Mughlai paratha
Total time: 2100 s
Yield: 3-4 people
Cuisine: Indian
Ingredients: 2 grated capsicum (shimla mirch); 1 finely chopped onion; 1 big grated carrot (gajar); 1/2 cup grated cauliflower(gobhi); 1/2 cup chopped green peas (matar); 2-3 chopped green chillies; 1 tsp grated ginger; 5-6 chopped garlic; 2-3 tbsp oil; 1 tsp red chilli powder (lal mirch); 1 tsp cumin powder (jeera); 1 tsp Amchur powder (khatai); 1 tsp turmeric powder (haldi); as/ taste Salt; As required Chopped coriander leaves to garnish; 1/2 cup grated paneer; 2 boiled mashed potatoes; 100 grams plain flour for (4 parantha); as required Water to Knead the dough; 2 tsp salt; 2 tbsp oil; 2-3 tbsp oil to spread on parantha

Rashee Srivastava @cook_22069347

Uttar- Pradesh

Mughlai parantha is a spicy and tangy recipe and popular in Bengali street food, this dish is prepared for the royal court of Mughal emperor Jahangir.
Do give it a try.
#GA4
#week1
#parantha

Rashee Srivastava @cook_22069347

Uttar- Pradesh

Mughlai parantha is a spicy and tangy recipe and popular in Bengali street food, this dish is prepared for the royal court of Mughal emperor Jahangir.
Do give it a try.
#GA4
#week1
#parantha

Saved

Ingredients

30-35 minute

3-4 people

For stuffing
2grated capsicum (shimla mirch)
1finely chopped onion
1big grated carrot (gajar)
1/2 cupgrated cauliflower(gobhi)
1/2 cupchopped green peas (matar)
2-3chopped green chillies
1 tspgrated ginger
5-6chopped garlic
2-3 tbspoil
1 tspred chilli powder (lal mirch)
1 tspcumin powder (jeera)
1 tspAmchur powder (khatai)
1 tspturmeric powder (haldi)
as/ tasteSalt
As requiredChopped coriander leaves to garnish
1/2 cupgrated paneer
2boiled mashed potatoes
For parantha dough
100 gramsplain flour for (4 parantha)
as required Water to Knead the dough
2 tspsalt
2 tbspoil
Other ingredients
2-3 tbspoil to spread on parantha

Saved

Steps

30-35 minute

1

Take a wok heat enough of oil and then add ginger, garlic and saute till you get the aroma.
2

Add all the grated veggies into it and toss them well.
3

Then add all the dry masalas and saute for 1 minute but don't over cook.
4

Don't add salt before add it after you vegetables get tender
5

Now mix them well and then add boiled potatoes into it
6

Now add grated paneer and mix it well, keep it aside till we make a dough
7

For dough add maida, salt, 2 tbsp oil, water to Knead the dough.
8

Now take parantha one by one and just cook from both the sides till you see some spots on it, likewise make all the paranthas like this and cover them with a kitchen towel.
9

Let's make Parantha by filling the stuffing in the mid and make a wrap from all sides and cook it on tawa to make it crisp and golden brown.
10

Serve hot with green chutney, onions and lemons

Saved

Cooksnaps

Saved

Rashee Srivastava @cook_22069347

on September 19, 2020 04:06

Uttar- Pradesh

Passionate Architect/ Food lover 🍕The one who never followed diet, who never stopped herself from eating something she wanted.I love cooking because I find great joy in it far more than ever before. ❤️