Saturday 21 June 2014

Mughlai Paratha (Mix Veg Paratha)

Today I am sharing recipe of my version of Mughlai Paratha, I like to call it Mughlai because it gives me very grand feeling whenever I make it for my friends and family J but in simple terms I am sharing recipe of mix vegetable paratha. The best part about this paratha is that you eat lot of vegetable in one go!! I have shared the recipe in which I have made paratha dough with maida and sooji but you can easily substitute maida with atta if you want to make it more healthy but if you are just indulging once or twice in it then I do recommend that you make dough out of maida as it taste amazing that ways! So this weekend indulge yourself in Mughlai way!!


1 bowl grated cabbage
1 bowl grated carrot 
1/2 bowl grated capsicum
1 tablespoon chopped green chili
1 teaspoon chopped ginger
2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoon butter
1/2 teaspoon red chili powder
2 cup all purpose flour
2 tablespoon sooji
2 tablespoon butter

Preparations of Dough
1.       In a wide bowl, add maida, sooji, ghee and 1 teaspoon salt and prepare a soft, smooth dough like you make for regular chapattis
2.        Grease your hands with a oil and knead the dough well
3.       Cover it with wet cloth and keep it aside for 15-20 minutes

Preparations of stuffing
1.       Clean cabbage, capsicum and carrot and grate capsicum and carrot and cut capsicum in small pieces
2.       In a bowl mix cabbage, capsicum, carrot and salt and mix them well and keep it aside for few minutes
3.       Then drain out the excess water from the fillin
4.       Then add green chilli, ginger, black pepper powder, red chilli and mix it well

5.       Now your stuffing is ready

How to make parathas

1.       Dust a little maida and roll out the dough in small circle
2.       Then add as much stuffing as you can in the dough and gather all corners and seal the dough (stuffing is the key as it taste really good if stuffing is more)
3.       Press it gently to flatten the dough
4.       Dust a little maida and roll out the dough with gentle hands so the stuffing doesn’t come out
5.       Heat the tawa and place the rolled out dough
6.       When small bubbles start forming on the surface spread little oil / ghee and flip it over
7.       Spread little oil / ghee on the other side and cook both sides till they are golden brown
8.       Remove from tawa and serve, put little butter on it
9.       Now serve your hot paranthas with chutney or pickle of your choice

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