Mughlai Paratha | How to make Mughlai Paratha

By parul twinkle@gmail  |  11th Nov 2016  |  
4.7 from 3 reviews Rate It!
  • Mughlai Paratha, How to make Mughlai Paratha
Mughlai Parathaby parul twinkle@gmail
  • Prep Time

    10

    mins
  • Cook Time

    10

    mins
  • Serves

    2

    People

170

3

About Mughlai Paratha Recipe

It's a classical dish of Mughals. I prepare it in my own way.

Mughlai Paratha, a deliciously finger licking recipe to treat your family and friends. This recipe of Mughlai Paratha by parul twinkle@gmail will definitely help you in its preparation. The Mughlai Paratha can be prepared within 10 minutes. The time taken for cooking Mughlai Paratha is 10 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 2 people. The recipe details out how to make Mughlai Paratha step by step. The detailed explanation makes Mughlai Paratha so simple and easy that even beginners can try it out. The recipe for Mughlai Paratha can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Mughlai Paratha from BetterButter.

Mughlai Paratha

Ingredients to make Mughlai Paratha

  • 1 cup whole wheat flour
  • water to knead the dough
  • 1 tbsp oil for dough
  • 2 onion of medium size
  • 1 tomato medium size
  • 1 green chilli
  • 1/2 cup thick curd
  • 1/2 cup grated paneer
  • salt to taste
  • 4 tsp ghee

How to make Mughlai Paratha

  1. Knead a soft and sticky dough. Keep it aside for a few minutes.
  2. Chop the onion, tomato and green chilli.
  3. Then mix the curd, paneer and salt together. Mix in the chopped veggies.
  4. Make 4 equal golf balls from this dough. Roll it with a roll pin thinly in a triangle shape. Don't roll it too thin.
  5. Heat the tawa. Once it starts smoking, put the parantha on it.
  6. Put the flame on a medium heat and flip the parantha to the other side. Flip it both sides till the brown spots appear.
  7. Press it with a wooden spatula so that it puffs well and can be separated easily.
  8. Now turn off the flame, then separate the parantha with the help of a knife from one side. Fill the mixture in it and spread it properly.
  9. Once again, heat the tawa and put the parantha on it. Fry it with ghee.
  10. Fry it on both the sides with ghee but don't press it with any spatula. Fry till it's golden brown. Continue this process with the other dough balls.
  11. Serve these Mughlai Parantha with Shahi Paneer or any curry that you like.

My Tip:

Don't press it with a spatula while frying, otherwise the curd comes out and it cannot be fried properly.

Reviews for Mughlai Paratha (3)

pushpa vijay2 years ago

Soft n sticky in d sense?
Reply

Andrea Srivastava2 years ago

Tasty parathas :)
Reply

parul twinkle@gmail2 years ago

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