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Mughlai paratha recipe
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Mughlai paratha recipe

Mughlai paratha recipe is very unique and has a more vegetable/meat stuffing compared to other stuffed parathas.
Prep Time15 mins
Active Time30 mins
Total Time45 mins
Course: Indian Breads
Cuisine: Bengali, Mughlai
Keyword: Mughlai Paratha recipe
Yield: 4 parathas
Calories: 530kcal

Materials

For kneading the dough:

  • 2 cup Atta or whole wheat flour You can use maida / APF
  • 2 tbsp Oil hot
  • ½ tsp Salt or as per taste
  • Water for kneading soft and smooth dough
  • 4 - 5 tbsp Ghee for frying parathas

For preparing veggie stuffing:

  • 2 tbsp Oil
  • 1 tsp Jeera/ Cumin seeds
  • 1 medium Onion grated
  • 1 tbsp Ginger-garlic paste or grated
  • 1 Carrot shredded
  • 1 Red bell pepper finely chopped
  • 1 tsp Coriander powder
  • 1 tsp Garam masala
  • 1 tsp Red chilli powder
  • 1 tsp Roasted cumin powder/ jeera powder
  • ½ tsp Amchur powder / dry mango powder
  • ½ tsp Haldi / turmeric powder
  • Salt as per taste
  • 1 large Boiled potato mashed or grated
  • 2 cups Paneer grated
  • 2 tbsp Fresh coriander leaves finely chopped

Instructions

For kneading the dough:

  • In a large mixing bowl, add 2 cups of atta, 2 tbsp hot oil, ½ tsp salt and crumble it together before adding water.
  • Add water gradually and knead for good 5 mins until it soft and smooth dough.
  • Once the dough is kneaded, grease it with oil and cover. Let it sit for 20 - 30 mins. Meanwhile, prepare the stuffing.

For preparing the veggie stuffing:

  • In a kadhai or a thick bottom pan, heat 2 tbsp oil and add jeera, saute well until it starts spluttering.
  • Add ginger-garlic paste and grated onion into the pan and mix well until it turns translucent.
  • Then add grated bell pepper and carrot and give it a nice mix.
  • Once it is cooked, add in dry spices - turmeric powder, red chilli powder, coriander powder, garam masala. roasted cumin powder, amchur powder and salt.
  • Mix the dry spices with carrot and bell peppers. Stir and cook for 3 - 4 mins until it turns aromatic.
  • Now, add grated potatoes and paneer in the pan and give everything a nice mix. Cook for 1 or 2 more minutes and turn off the flame.
  • Finally, add freshly chopped coriander leaves and mix well. Cover and keep aside the stuffing.

Rolling and Stuffing the Mughlai paratha:

  • After 30 mins, knead the dough again for a minute and divide it into 4 to 6 portions to make it medium or small-sized parathas, resp.
  • Take on dough portion, dust it with loose flour and flatten it.
  • Roll it slightly thin with a rolling pin approximately 5 - 6 inch in diameter.
  • Now, divide the prepared veggie stuffing into 4 or 6 portions. And place 1 portion of stuffing on to the rolled paratha.
  • Now carefully, fold the sides of paratha towards the centre and close it from all sides making a square pocket. Press gently.

Pan-frying stuffed Mughlai paratha:

  • Heat tawa or griddle on medium flame and place the stuffed paratha in the centre. Let it cook for 1 - 2 minutes until it turns golden brown.
  • Then flip the paratha and spread a dollop of ghee onto the cooked side and let the other side cook until it turns crispy and golden brown.
  • Again flip the side and spread ghee on the other side too.
  • With the help of tongs, hold the paratha sideways so that all 4 corners also get cooked.
  • Finally, serve the delicious and filling veg Mughlai paratha by itself or with aloo ki sabji or raita, etc.

Notes

  • You can replace atta (wheat flour) with maida (all-purpose flour) for getting more flaky and crispy texture.
  • For a healthier version, you can add boiled rajma beans, boiled lobia or even boiled chickpeas as stuffing too.
  • For getting the authentic taste, you can even deep fry the parathas instead of just pan-frying/shallow-frying.
  • If you are non-vegetarian, you can also cover the stuffed paratha with beaten egg to get extra flaky and crispy outer layer.