Veg Mughlai Paratha Recipe

Name: Veg Mughlai Paratha Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Indian
Ingredients: 2 ¼ cup Wheat Flour (2 cups Whole Wheat Flour + 1/4 cup Whole Wheat Flour); 0 pieces Table Salt (Salt to taste + Salt to taste); 2 tsp Vegetable Oil (1 teaspoon Oil + 1 teaspoon Oil); 1 piece Yellow Onion (1 Onion finely chopped); 1 piece Red Bell Pepper (1 Red Bell pepper (Capsicum) finely chopped); 1 piece Green Bell Pepper (1 Green Bell Pepper (Capsicum) finely chopped); 1 piece Carrot (1 Carrot (Gajjar) grated); 5 cloves Garlic (5 cloves Garlic finely chopped); 1 piece Ginger (1 inch Ginger finely chopped); 2 pieces Green Chili (2 Green Chillies finely chopped); 2 cup Paneer (2 cups Paneer (Homemade Cottage Cheese) grated); ½ tsp Garam Masala (1/2 teaspoon Garam masala powder); 1 tsp Fennel Seed (1 teaspoon Fennel seeds (Saunf) crushed); 1 tsp Red Chili Powder (1 teaspoon Red Chilli powder); ¼ cup Mint (1/4 cup Mint Leaves (Pudina) finely chopped); 2 tbsp Water (2 tablespoons Water)

Veg Mughlai Paratha Recipe - Paratha Recipes (Indian)

40 minIndian

Servings4

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Vegetarian
Pescatarian
Halal
Egg Free

Ingredients

For 4 servings

Wheat Flour2 ¼ cup · 2 cups Whole Wheat Flour + 1/4 cup Whole Wheat Flour
Table Salt0 pieces · Salt to taste + Salt to taste
Vegetable Oil2 tsp · 1 teaspoon Oil + 1 teaspoon Oil
Yellow Onion1 piece · 1 Onion finely chopped
Red Bell Pepper1 piece · 1 Red Bell pepper (Capsicum) finely chopped
Green Bell Pepper1 piece · 1 Green Bell Pepper (Capsicum) finely chopped
Carrot1 piece · 1 Carrot (Gajjar) grated
Garlic5 cloves · 5 cloves Garlic finely chopped
Ginger1 piece · 1 inch Ginger finely chopped
Green Chili2 pieces · 2 Green Chillies finely chopped
Paneer2 cup · 2 cups Paneer (Homemade Cottage Cheese) grated
Garam Masala½ tsp · 1/2 teaspoon Garam masala powder
Fennel Seed1 tsp · 1 teaspoon Fennel seeds (Saunf) crushed
Red Chili Powder1 tsp · 1 teaspoon Red Chilli powder
Mint¼ cup · 1/4 cup Mint Leaves (Pudina) finely chopped
Water2 tbsp · 2 tablespoons Water

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Steps

1To begin making the Veg Mughlai Paratha Recipe, get all the ingredients ready and prepped up.
2For dough, in a large mixing bowl, add the flour, salt and mix well to combine. Add a little water at a time to make a smooth dough. Once the dough has come together, drizzle a little oil and knead again to make the dough smooth.
3To make the mughlai stuffing, heat oil in a preheated pan over medium heat. Add the onion, ginger, garlic, and bell peppers.
4Saute until the onion and bell pepper have softened.
5Add the grated carrot, green chilli, paneer, garam masala, crushed fennel seeds, red chilli powder, salt and mint leaves. Stir well to combine and turn off the heat.
6Check the salt and seasonings and adjust according to taste.
7In a small mixing bowl, combine the wheat flour and water and make a smooth paste without lumps. This is called the slurry mixture.
8Divide the dough into 4 large portions.
9Heat the skillet on medium heat; place the roti on it and cook it for a few seconds each side till you see light bubbles and not allow to cook completely. Proceed the similar way with the remaining roti’s.
10Remove the partially cooked roti and place it on a clean surface.
11Spoon a large portion of the filling mixture in the center. Spread the slurry mixture around the edges of the roti.
12Carefully fold the roti in such a way to make a square. Seal the edges with more slurry if required.
13Place the stuffed roti on the preheated pan.
14Cook on both sides, using little oil or ghee till the parathas are golden brown. Make sure you cook on medium heat so the parathas get cooked evenly from inside out.
15Once done, serve hot.
16Serve Mughlai Keema Paratha along with Dhaniya Pudina Chutney and Boondi Raita for a weekend lunch or dinner.