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Before you jump to Mughlai paratha recipe, you may want to read this short interesting healthy tips about Energy Raising Treats.
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We hope you got benefit from reading it, now let’s go back to mughlai paratha recipe. To make mughlai paratha you need 28 ingredients and 24 steps. Here is how you cook it.
The ingredients needed to make Mughlai paratha:
- You need For dough
- Take 4 cup All purpose flour / wheat flour
- Take 1 tbsp Butter / oil
- Get 1 tsp Salt
- Use Baking soda 1/2 tsp (optional)
- Take Warm Water as per required
- Prepare For stuffing
- Prepare Butter 30-40 grm
- Get 100 grm paneer grated
- Use 1 Onion chopped medium size
- Provide 2 boiled potato mash
- You need 50 grm cauliflower boiled mash
- Use 1 cup Green peas
- Prepare 1 tsp ginger grated
- You need 1 tsp garlic finely chopped
- Use 2-3 Green chilli finely chopped
- Use 1 cup cabbage chopped
- Provide 1/2 cup carrot grated
- Provide 1/2 cup capsicum chopped
- You need 1 tsp Red chilli powder
- Get 1/2 tsp turmeric powder
- Use 1 tsp coriander powder
- Provide 1 tsp cumin powder
- Get 1 tsp chaat masala
- Take Salt as per required
- Provide 2 tbsp Shezwan chutney
- Use Coriander leaves 2 tbsp
- Use 50 grm cheese grated (optional)
Instructions to make Mughlai paratha:
- First chopped all the vegetables
- Chopped cabbage
- To Make a soft dough take big bowl add whole wheat flour, butter and salt knead with warm water to make a soft dough
- Rest it for 15-20 min
- I had used wheat dough bcoz it's was more healthy than all purpose flour in wheat flour no use to add baking soda
- Heat the kadai add butter
- Add ginger and garlic
- After that add chopped onion
- When onion get light brown then add green peas
- When green peas get soft add chopped cabbage
- After that add boiled mash cauliflower and potato sauted for 1 min
- After that add all masala and shezwan chutney
- Mix it well add salt
- After that add grated paneer, carrot and chopped capsicum
- Mix it well saute for 2 min add chopped coriander leaves
- Then take a big round dough
- Make a big round roll
- Add suffing in a medium
- Then cover it with four sides
- Then slowly press it with hand
- After than heat the tawa place the paratha in the tawa apply oil or butter on both side of the paratha to make crispy
- Like this crispy paratha from the both sides
- Mughlai paratha is ready to serve with dahi and salad
- You can give any shape you like as circles or triangles shape paratha
Now imagine my situation when I got ambitious and planned to prepare stuffed paratha. Mughlai Keema Paratha is an authentic Indian stuffed flat bread which has survived the last few Yes, this is the Mughlai Keema Paratha, which is stuffed with spicy mutton keema (minced meat of a. We start with Mughlai Paratha today. Mughlai Paratha, as the name suggests, should have dated back from the Mogul (Mughal) days, though we couldn't find its history in the web. Mughlai paratha is an exemplary illustration of Mughal influence on the cuisine of Bengal that had sneaked through the kitchens of Nawabs of Murshidabad and now has become the most sought after.
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