MughlaiLunchVegetarian

Veg Mughlai Paratha Recipe

Name: Veg Mughlai Paratha Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mughlai
Ingredients: 2 cups whole wheat flour; salt - to taste; 1 teaspoon sunflower oil; 1 teaspoon sunflower oil; 1 onion - finely chopped; 1 red bell pepper (capsicum) - finely chopped; 1 green bell pepper (capsicum) - finely chopped; 1 carrot (gajjar) - grated; 5 cloves garlic - finely chopped; 1 inch ginger - finely chopped; 2 green chillies - finely chopped; 2 cups paneer (homemade cottage cheese) - grated; 1/2 teaspoon garam masala powder; 1 teaspoon fennel seeds (saunf) - crushed; 1 teaspoon red chilli powder; 1/4 cup mint leaves (pudina) - finely chopped; salt - to taste; 1/4 cup whole wheat flour; 2 tablespoons water

A vegetarian Mughlai recipe with whole wheat flour, salt - to taste, sunflower oil. Ready in 40 min, serves 4.

Curated byZainab Khan🇮🇳

Calories

865kcal

Estimated Cost

₹475-625

Carbs110g

Protein48g

Fats26g

Servings Scaler

Instructions

25 steps

1
To begin making the Veg Mughlai Paratha Recipe, get all the ingredients ready and prepped up
2
For dough, in a large mixing bowl, add the flour, salt and mix well to combine
whole wheat flour(2 cups)salt - to tastesalt - to tastewhole wheat flour(1/4 cup)
3
Add a little water at a time to make a smooth dough
tablespoons water(2)
4
Once the dough has come together, drizzle a little oil and knead again to make the dough smooth
5
To make the mughlai stuffing, heat oil in a preheated pan over medium heat
6
Add the onion, ginger, garlic, and bell peppers
onion - finely chopped(1)red bell pepper (capsicum) - finely chopped(1)green bell pepper (capsicum) - finely chopped(1)cloves garlic - finely chopped(5)inch ginger - finely chopped(1)
7
Saute until the onion and bell pepper have softened
onion - finely chopped(1)red bell pepper (capsicum) - finely chopped(1)green bell pepper (capsicum) - finely chopped(1)
8
Add the grated carrot, green chilli, paneer, garam masala, crushed fennel seeds, red chilli powder, salt and mint leaves
salt - to tastegreen bell pepper (capsicum) - finely chopped(1)carrot (gajjar) - grated(1)green chillies - finely chopped(2)paneer (homemade cottage cheese) - grated(2 cups)garam masala powder(1/2 teaspoon)fennel seeds (saunf) - crushed(1 teaspoon)red chilli powder(1 teaspoon)mint leaves (pudina) - finely chopped(1/4 cup)salt - to taste
9
Stir well to combine and turn off the heat
10
Check the salt and seasonings and adjust according to taste
salt - to tastesalt - to taste
11
In a small mixing bowl, combine the wheat flour and water and make a smooth paste without lumps
whole wheat flour(2 cups)whole wheat flour(1/4 cup)tablespoons water(2)
12
This is called the slurry mixture
13
Divide the dough into 4 large portions
14
Heat the skillet on medium heat; place the roti on it and cook it for a few seconds each side till you see light bubbles and not allow to cook completely
15
Proceed the similar way with the remaining roti’s
16
Remove the partially cooked roti and place it on a clean surface
17
Spoon a large portion of the filling mixture in the center
18
Spread the slurry mixture around the edges of the roti
19
Carefully fold the roti in such a way to make a square
20
Seal the edges with more slurry if required
21
Place the stuffed roti on the preheated pan
22
Cook on both sides, using little oil or ghee till the parathas are golden brown
23
Make sure you cook on medium heat so the parathas get cooked evenly from inside out
24
Once done, serve hot
25
Serve Mughlai Keema Paratha along with Dhaniya Pudina Chutney and Boondi Raita for a weekend lunch or dinner

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Recipe Source: archanaskitchen.com

MughlaiLunchVegetarian

Veg Mughlai Paratha Recipe

A vegetarian Mughlai recipe with whole wheat flour, salt - to taste, sunflower oil. Ready in 40 min, serves 4.

Curated byZainab Khan🇮🇳

Cook Time40 min

Calories

865kcal

Est. Cost₹475-₹625

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

110g(51%)

Protein

48g(22%)

Fats

26g(27%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

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Directions

25 steps

1
To begin making the Veg Mughlai Paratha Recipe, get all the ingredients ready and prepped up
2
For dough, in a large mixing bowl, add the flour, salt and mix well to combine
whole wheat flour(2 cups)salt - to tastesalt - to tastewhole wheat flour(1/4 cup)
3
Add a little water at a time to make a smooth dough
tablespoons water(2)
4
Once the dough has come together, drizzle a little oil and knead again to make the dough smooth
5
To make the mughlai stuffing, heat oil in a preheated pan over medium heat
6
Add the onion, ginger, garlic, and bell peppers
onion - finely chopped(1)red bell pepper (capsicum) - finely chopped(1)green bell pepper (capsicum) - finely chopped(1)cloves garlic - finely chopped(5)inch ginger - finely chopped(1)
7
Saute until the onion and bell pepper have softened
onion - finely chopped(1)red bell pepper (capsicum) - finely chopped(1)green bell pepper (capsicum) - finely chopped(1)
8
Add the grated carrot, green chilli, paneer, garam masala, crushed fennel seeds, red chilli powder, salt and mint leaves
salt - to tastegreen bell pepper (capsicum) - finely chopped(1)carrot (gajjar) - grated(1)green chillies - finely chopped(2)paneer (homemade cottage cheese) - grated(2 cups)garam masala powder(1/2 teaspoon)fennel seeds (saunf) - crushed(1 teaspoon)red chilli powder(1 teaspoon)mint leaves (pudina) - finely chopped(1/4 cup)salt - to taste
9
Stir well to combine and turn off the heat
10
Check the salt and seasonings and adjust according to taste
salt - to tastesalt - to taste
11
In a small mixing bowl, combine the wheat flour and water and make a smooth paste without lumps
whole wheat flour(2 cups)whole wheat flour(1/4 cup)tablespoons water(2)
12
This is called the slurry mixture
13
Divide the dough into 4 large portions
14
Heat the skillet on medium heat; place the roti on it and cook it for a few seconds each side till you see light bubbles and not allow to cook completely
15
Proceed the similar way with the remaining roti’s
16
Remove the partially cooked roti and place it on a clean surface
17
Spoon a large portion of the filling mixture in the center
18
Spread the slurry mixture around the edges of the roti
19
Carefully fold the roti in such a way to make a square
20
Seal the edges with more slurry if required
21
Place the stuffed roti on the preheated pan
22
Cook on both sides, using little oil or ghee till the parathas are golden brown
23
Make sure you cook on medium heat so the parathas get cooked evenly from inside out
24
Once done, serve hot
25
Serve Mughlai Keema Paratha along with Dhaniya Pudina Chutney and Boondi Raita for a weekend lunch or dinner