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Before you jump to Veg Mughlai Paratha recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.
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We hope you got benefit from reading it, now let’s go back to veg mughlai paratha recipe. To cook veg mughlai paratha you only need 28 ingredients and 12 steps. Here is how you do that.
The ingredients needed to cook Veg Mughlai Paratha:
- Provide Dough:
- Take 1 cup All Purpose Flour (Maida)
- Provide 1 cup Whole Wheat Flour
- You need 2 tablespoons Rice flour
- Provide 1 tablespoon Ghee
- Take 1 teaspoon Salt
- Take As required Water
- Get Stuffing:
- You need 500 grams Paneer, crumbled
- Take 1 Onion, finely chopped
- Take 1 Red Bell pepper (Capsicum), chopped
- Take 1 Green bell peppers, chopped
- Use 5 cloves Garlic, garlic, minced
- Prepare 1 inch Ginger, minced
- Provide 2 Green Chillies, finely chopped
- Use 3 Mint Leaves (Pudina), finely chopped
- You need 5 sprig Coriander (Dhania) Leaves, finely chopped
- Get As required Cooking oil,
- Prepare to taste Salt
- Take Spice Mix :
- Prepare 2 Cardamom (Elaichi) Pods/Seeds
- You need 3 Cloves Laung / cloves
- You need 4 Whole Black Peppercorns
- Take 4 Dry red chillies
- You need 1 inch Cinnamon Stick (Dalchini)
- Use 1 Black cardamom (Badi Elaichi)
- Get 1/2 teaspoons Mace powder
- You need 1/2 teaspoon Ajwain (Carom seeds)
Steps to make Veg Mughlai Paratha:
- 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.
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