I like to cook and eat natural, healthy, and tasty foods, and I enjoy sharing recipes from my native Indian cuisine.
A Paratha With Royal Origins
Mughlai paratha, as the name suggests, traces its roots to the Mughal Empire in India. These parathas are richly stuffed with a unique blend of paneer, spices, and vegetables or meat.
Not only are these parathas delicious, they are highly nutritious with plenty of protein, vitamins, and fiber. They pair well with green chutney, tomato sauce, or a mildly spicy gravy curry.
Making this recipe is fun and easy. Altogether, it took me about an hour to prepare this dish for four people. If you consider how tasty these parathas are, in addition to their illustrious royal origins, it is well worth giving them a try.
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For the dough:
- 1 1/2 medium cups wheat flour
- 1 1/2 medium cups all-purpose flour
- 1/4 teaspoon baking soda or cooking soda
- 1 tablespoon oil or melted ghee
- 1/4 teaspoon salt, or to taste
For the filling:
- 1/2 cup carrot, grated
- 1/2 cup capsicum, finely chopped
- 1/2 cup cabbage, finely chopped
- 1/2 cup French beans, finely chopped
- 1/2 cup onions, finely chopped
- 1/2 cup spinach, finely chopped
- 1/2 cup potato, peeled, boiled, and mashed
- 2 teaspoons oil
- 1 teaspoon cumin seeds
- 1 tablespoon ginger-garlic paste
- 3/4 teaspoon salt, or to taste
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon garam masala powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon dry mango powder (amchur powder)
- 1 cup paneer, grated
- 1/2 cup coriander leaves, finely chopped
- 1 teaspoon melted ghee or oil, for cooking each paratha
Step 1: Make the Dough
- In a large mixing bowl, add the wheat flour, all-purpose flour, baking soda or cooking soda, oil or melted ghee, and salt. Mix well.
- Add water little by little and knead in order to form a soft, firm dough.
- Cover the dough and set aside.
Step 2: Make the Stuffing
- Chop all the veggies as directed above. Boil the potato, peel, and mash it.
- Heat the oil in a deep-bottomed pan. Add the cumin seeds and allow them to crackle. Add the ginger-garlic paste. Saute on low heat for a few seconds or until the raw smell of the garlic goes away.
- Add the chopped onions. Increase the heat and saute until the onions become pinkish.
- Throw in the chopped veggies and some salt. Saute on high heat for 2 to 3 minutes. Reduce heat. Add the mashed potato and saute until well combined.
- Add all of the spice powders (turmeric powder, garam masala powder, red chili powder, and dry mango powder). Saute for 1 minute.
- Add the grated paneer and remaining salt. Continue sauteing for a few seconds and ensure that the paneer is evenly mixed. Turn off the heat.
- Transfer the mixture to a plate and allow it to cool.
Step 3: Assemble and Cook
- Divide the dough into four portions. Roll each portion into a ball. Divide the filling into four portions.
- Take one ball and one portion of filling. Make a patty out of the ball. Dust it with wheat flour. Roll it out to make a disc of 6 to 7 inches in diameter. Place the filling in the center.
- Spread out the filling evenly, leaving at least 2 inches on all sides.
- Fold the right and left sides along with the stuffing and join them in the center. Then fold the bottom and top towards the center and join them.
- You should now have a rectangle-shaped stuffed paratha.
- Make the rest of the parathas in the same way. Keep them on a plate.
- Heat a pan and grease it with some oil. Place a raw paratha on it. Keep the heat at medium-high.
- Cook until the bottom side becomes flecked with golden brown spots. Flip it and add a few drops of oil on the top. Let the other side of the paratha also get golden brown spots. Continue flipping until well cooked. The cooking process may take about 1 1/2 minutes per paratha. Transfer each cooked paratha from the pan to a serving plate.
- Cook all the parathas in the same way.
- Serve hot Mughlai paratha with tomato sauce, green chutney, or any mild-spicy gravy curry. Enjoy!