Mughlai paratha is a popular paratha recipe from Bengali cuisine. It is a unique way of preparing the paratha recipe with vegetable and paneer-based stuffing. It is easy to make with all available ingredients in your kitchen also I show two ways of the paratha folding technique. It is mainly served for lunch and dinner with raita or your favorite chutney. Do try this!
The key to making tasty veg mughlai paratha at home are
- Originally mughlai paratha dough is made with maida for the flaky texture of paratha but to make it healthier I use half of the wheat flour with half of maida.
- I made paratha stuffing with chopped vegetables and paneer but you can also boil potatoes or cheese instead of paneer.
- Lastly, for crispy outer layer fry or roast paratha on medium flame.
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Recipe video
Veg mughlai paratha | how to make mughlai paratha | moglai porota
Ingredients
For paratha dough
- 1 cup wheat flour
- 1 cup maida
- Salt to taste
- 2 tbsp oil
- ยพ cup water or as required
For paratha stuffing
- 1 tbsp oil
- ยฝ cup chopped onion
- 1 tbsp ginger garlic paste
- 2 green chilli paste
- ยฝ cup finely chopped carrot
- 1 cup chopped cabbage
- ยฝ cup finely chopped capsicum
- Salt to taste
- 1 tsp red chilli powder
- 1 tsp coriander powder
- ยผ tsp turmeric powder
- ยฝ tsp cumin powder
- 1 tsp amchur powder
- ยฝ tsp garam masala
- 1 cup or 100 grm grated panner
- Some coriander leaves
Other ingredient
- Oil for frying and roasting of paratha
Instructions
- In a mixing bowl, add wheat flour, maida, salt, and oil. Add water gradually and knead the soft and smooth dough for paratha. Cover and rest the dough for 20 minutes.
- For preparing paratha stuffing, in a pan, add oil and onion. Sautรฉ till onion is slightly golden brown in color.
- Then add ginger-garlic paste and green chili paste. Sautรฉ for 2 minutes.
- Now add chopped carrots, cabbage, capsicum, and salt. sautรฉ the vegetable on medium-high flame till it becomes slightly soft.
- Then add red chili powder, coriander powder, turmeric powder, cumin powder, amchur powder, and garam masala. mix well.
- Switch off the flame and add grated paneer and coriander leaves. mix well. Keep it aside.
- after the dough has rested for 20 minutes, knead slightly and pinch a ball-sized dough.
- roll the dough into a rough and slightly thin thickness.
- Now spread the prepared paneer stuffing in the center.
- Then carefully fold and close all sides of the paratha forming a square. press gently.
- Or fold paratha into a square shape.
- Fry paratha in hot oil or roast the paratha on tawa.
- Cook paratha till it becomes golden and crisp from all sides.
- serve veg Mughlai paratha along with raita or green chutney.
Notes
- knead the soft and smooth dough for paratha.
- switch off the flame and then add paneer into the stuffing.
- roll thin and bigger size round paratha.
- fry paratha on medium heat.
- paratha tastes great when it is served hot.
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