Veg Mughlai Paratha Recipe
Dive into the rich and aromatic world of Mughlai cuisine with this delightful Veg Mughlai Paratha recipe, a perfect blend of spices and vegetables enveloped in a crispy, golden-brown paratha. This dish not only makes for a satisfying lunch or dinner but also brings the exotic flavors of India to your table. Paired with mint chutney and boondi raita, this meal is sure to impress your family and friends.
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 2 cups |
| Salt | To taste |
| Sunflower Oil | 2 teaspoons |
| Onion | 1, finely chopped |
| Red Bell Pepper (Capsicum) | 1, finely chopped |
| Green Bell Pepper (Capsicum) | 1, finely chopped |
| Carrot (Gajjar) | 1, grated |
| Garlic | 5 cloves, finely chopped |
| Ginger | 1 inch, finely chopped |
| Green Chillies | 2, finely chopped |
| Paneer (Homemade Cottage Cheese) | 2 cups, grated |
| Garam Masala Powder | 1/2 teaspoon |
| Fennel Seeds (Saunf) | 1 teaspoon, crushed |
| Red Chilli Powder | 1 teaspoon |
| Mint Leaves (Pudina) | 1/4 cup, finely chopped |
| Water | 2 tablespoons |
| Additional Whole Wheat Flour | 1/4 cup |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 14 g |
| Carbohydrates | 45 g |
| Fat | 15 g |
| Fiber | 6 g |
Preparation Time
| Description | Time |
|---|---|
| Preparation | 15 minutes |
| Cooking | 25 minutes |
| Total Time | 40 minutes |
| Servings | 4 |
Instructions
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Prepare the Dough: Start by gathering all your ingredients. In a large mixing bowl, combine 2 cups of whole wheat flour with salt to taste. Gradually add water, mixing continuously until you achieve a smooth and pliable dough. Once the dough is formed, drizzle in 1 teaspoon of sunflower oil and knead for a few minutes until the dough is silky smooth. Cover it with a damp cloth and set it aside.
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Make the Stuffing: Heat the remaining 1 teaspoon of sunflower oil in a preheated pan over medium heat. Add the finely chopped onion, ginger, garlic, and bell peppers. Sauté them for about 5 minutes until the onions become translucent and the bell peppers soften.
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Add the Vegetables: Stir in the grated carrot, chopped green chillies, and grated paneer. Sprinkle in the garam masala powder, crushed fennel seeds, red chilli powder, and salt. Add the finely chopped mint leaves, mixing well to combine all the flavors. Cook for another 2-3 minutes until everything is heated through. Taste and adjust the seasoning if necessary. Remove the pan from heat.
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Prepare the Slurry: In a small mixing bowl, combine the additional 1/4 cup of whole wheat flour with 2 tablespoons of water, stirring to create a smooth slurry without lumps. This will be used to seal the edges of the parathas.
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Roll Out the Parathas: Divide the dough into 4 equal portions. Roll out each portion into a thin circle about 6 inches in diameter. Heat a skillet or tawa over medium heat. Place one rolled-out paratha on the skillet and cook for about 30 seconds on each side until you see light bubbles forming, but do not cook completely. Remove the partially cooked roti and place it on a clean surface.
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Fill the Parathas: Spoon a generous amount of the vegetable stuffing into the center of the roti. Use the slurry mixture to spread a thin layer around the edges. Carefully fold the roti over the filling to create a square or rectangle, ensuring that the edges are sealed well with the slurry.
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Cook the Stuffed Parathas: Place the stuffed paratha back onto the preheated skillet. Cook on medium heat for about 3-4 minutes on each side, using a little oil or ghee to help achieve a golden brown color. Press down gently with a spatula to ensure even cooking and a crispy texture.
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Serve and Enjoy: Once the parathas are beautifully golden brown and crispy, remove them from the skillet and keep them warm in a covered dish. Serve your Veg Mughlai Paratha hot with Dhaniya Pudina Chutney and Boondi Raita for a delightful meal that captures the essence of Mughlai cuisine.
Indulge in this scrumptious Veg Mughlai Paratha that will not only tantalize your taste buds but also transport you to the lavish kitchens of Mughal emperors. Enjoy this hearty dish as a perfect choice for weekend lunches or dinner gatherings!
