Name: Veg Mughlai Paratha recipe by Kamal Thakkar at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: Wheat flour 1 cup; Maida 1 cup; Semolina 2 tbsp; Oil 2 tbsp; Salt 1 tsp; For filling:; Onion 1/2 cup; Capsicum 1/2 cup; Carrots 1/2 cup; Cottage cheese 150 gms; Ginger garlic paste 1 tsp; Oil 1 tbsp; Turmeric 1/2 tsp; Chilli powder 1 tsp; Coriander cumin powder 1 tsp; Garam masala 1/2 tsp; Dry mango powder 1 tsp; Mint leaves 6-8; Coriander leaves 2 tbsp

Ingredients Serving: 4

Wheat flour 1 cup
Maida 1 cup
Semolina 2 tbsp
Oil 2 tbsp
Salt 1 tsp
For filling:
Onion 1/2 cup
Capsicum 1/2 cup
Carrots 1/2 cup
Cottage cheese 150 gms
Ginger garlic paste 1 tsp
Oil 1 tbsp
Turmeric 1/2 tsp
Chilli powder 1 tsp
Coriander cumin powder 1 tsp
Garam masala 1/2 tsp
Dry mango powder 1 tsp
Mint leaves 6-8
Coriander leaves 2 tbsp

Instructions

First take wheat flour,maida and rawa in a mixing bowl.
Add oil,salt and water ro knead a semisoft dough.
Cover and keep for 10 minutes.
Now to prepare stuffing cut all vegetables.
Heat 1 tbsp oil in a pan and add the onions.Saute till they turn translucent.
Now add ginger garlic paste and saute for a minute.
Add the capsicums and grated carrot.
Add salt and mix.Cover and cook till the vegetables become soft.
Add the dry spices.
Mix and cook for a minute.
Now add crumbled cottage cheese.
Mix and add chopped mint leaves and coriander.
Switch off the gas.
Now take a ball from dough and roll into a thin chapatti.
Place 2 tbsp of stuffing on the roti.
Now fold from both sides to cover the stuffing.
Fold the remaining two sides also to form a rectangle.
Now put this paratha in a preheated pan and roast on medium to low flame till brown spots appear.
After 3 to 4 minutes turn the paratha to roast on other side.
Apply a tsp of oil on the upper side and turn again.
Press lightly with spatula so that paratha gets cooked evenly.Apply a tsp of oil this side also and cook both sides till golden brown spots appear.
Remove the mughlai parathas on a plate.
Cut into two parts from the middle and serve hot with green chutney and curd or raita.

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