Mughlai paratha is an Indian bread that is thought to have originated in the Mughal Empire. It is produced by placing a variety of contents, most commonly tofu, within a dough, spreading it out, and frying it on a griddle. Mughlai paratha is popular as a main dish or as a snack because of its rich and savoury taste. Mughlai paratha is a flexible meal that may be eaten in a variety of ways. It’s a popular street meal in India, and can be found at many street sellers, restaurants, and even some supermarkets. It’s also a popular meal to make at home for breakfast, lunch, or an evening snack. Mughlai paratha contents vary according to area and personal choice, but frequent fillings include paneer and veggies. It’s frequently accompanied by chutneys, yoghurt or raita, or perhaps a side of curry. It’s a filling and fulfilling supper that showcases traditional Indian spices.
Ingredients
- Maida/All purpose flour – 4 cup
- Oil (for stuffing) – 4 tbsp.
- Salt (for kneading) – 1/2 tsp
- Water for kneading
- Oil (for kneading) – 2 tbsp.
- Onion (finely chopped) – 1
- Green chili (optional) – 1
- Ginger garlic paste (optional) – 1/2 tsp
- Capsicum (finely chopped) – 1 cup
- Cabbage (fine chopped) – 2 cup
- Peas – 1/2 cup
- Soya chunks – 1/2 cup
- Turmeric – 1/4 tsp
- Coriander powder – 1/2 tsp
- Amchur/mango powder – 1/2 tsp
- Red chili powder – 1/2 tsp
- Salt (accor. to taste) – 1 tsp
- Pinch of Kashmiri lal mirch
- Maggie masala ae magic – 1 tsp
- Garam masala – 1/2 tsp
Cooking Instructions
- To begin, combine 2 cups of all-purpose flour, 2 tablespoons of oil, and 1/2 teaspoon of salt in a large mixing bowl. Combine thoroughly.
- Now, in batches, add water and knead for 5 minutes.
- Knead the dough until it is smooth and soft.
- Cover and rest the dough for 20 minutes after rubbing it with a teaspoon of oil.
- Meanwhile, heat 4 tablespoons of oil for the stuffing.
- After 2 minutes in a frying pan, sauté 1 onion, 2 chilies, and 1/2 teaspoon of ginger-garlic paste.
- Continue to sauté 1 cup of capsicum, 2 cups of cabbage, ½ cup of peas, and ½ cup of soya chunks until the veggies reduce.
- Additionally, add ¼ tsp of turmeric, ½ tsp of red chilli powder, ½ tsp of coriander powder, ½ tsp of amchur or mango powder, 1/4 tsp of garam masala, 1 tsp of Maggie masala, a touch of Kashmiri red chilli powder, and ½ tsp of salt.
- Cook for a minute, or until the spices become fragrant.
- Set aside and let the vegetable filling cool fully.
- After 20 minutes, knead the dough gently and pinch a ball-sized dough.
- Flatten the dough with a little all-purpose flour.
- Roll the dough out into a thin layer.
- Spread the prepared vegetable filling in the center.
- Fold and seal the edges of the paratha to make a square. Gently press.
- Roast the parathas on a hot tawa or shallow fry them.
- Spread a teaspoon of oil on both sides of the pan and roast until brown and crisp on both sides.
- Finally, classic Mughlai parathas are served with tomato ketchup.
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