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Mughlai Paratha

May-12-2017
Shivani Jain Awdhane
20 minutes
Prep Time
20 minutes
Cook Time
2 People
Serves
Read Instructions Save For Later

ABOUT Mughlai Paratha RECIPE

Stuffed paratha in a different style.

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • North Indian
  • Shallow fry
  • Boiling
  • Sauteeing
  • Main Dish
  • Egg Free

Ingredients Serving: 2

  1. All purpose flour (maida) / wheat flour- 1 Cup
  2. Oil - 1 tsp
  3. Salt to taste
  4. For Filling : Potatoes - 5 Medium size
  5. Onion - 1 Large, chopped
  6. Tomato - 1 Large, chopped
  7. Garlic ginger powder - 1 tsp
  8. Green chilies - 2 chopped
  9. Coriander leaves = 1/2 Cup chopped
  10. Coriander powder - 1 tsp
  11. Cumin seeds - 1 tsp
  12. Turmeric powder - 1 tsp
  13. Red chili powder - 1 tsp
  14. Garam masala - 1 tsp
  15. Dry mango powder - 1/2 tsp
  16. Butter - 4 tsp
  17. All purpose flour / Maida - 5 tsp

Instructions

  1. Boil potatoes, cool, peel and mash them. Take flour, add salt and oil, mix well, add water and knead a soft dough.
  2. Heat a pan, add oil, cumin seeds, ginger garlic paste, green chilies and saute. Add onion when it's brown then add tomato and saute.
  3. Add turmeric powder, red chili powder, coriander powder, mashed potatoes and mix well Cook for 1 minute.
  4. Add garam masala, dry mango powder and coriander leaves, stir and cook for another 1 minute. Turn off the gas and take out the filling in a bowl.
  5. Take 5 tsp of flour, mix some water, add salt and make a thick paste. Put it aside.
  6. Make a round shape paratha and cook it on a pan on low heat from both sides. Spread the filling evenly on top side. fold it like a pocket and seal with the flour paste so the filling doesn't escape.
  7. Now flip it cook from both sides. Add butter to shallow fry.
  8. Make all the parathas like this and serve hot.

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