Mughlai Parantha

Parathas made with vegetable stuffing

Mughlai Parantha

Parathas made with vegetable stuffing

Category : Vegetarian, Rotis

By Sally Mathew

Published On: 17 Aug 2002

Rating: 0
0 Votes, 0 Reviews
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30 Minutes
Served : 7
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Step 1

For gram flour topping:-
1)Make a thin batter by mixing all the three ingredients together with water.

Step 2

For making topping:-
1)Grate carrots, cabbage and cauliflower. Boil and mash the potatoes. Finely chop the beans, green chillies and coriander leaves.

Step 3

Heat oil in a pan or a kadai.

Step 4

Add cinnamom sticks, javitri(mace), cloves, small and big cardamoms, bay leaf, green chillies and ginger and fry.

Step 5

Next, put all the grated and chopped vegetables.

Step 6

Fry for 2 minutes and cover it with a lid.

Step 7

Remove the lid after 2 minutes.

Step 8

Add the mashed potatoes and mix.

Step 9

Add salt, coriander powder, red chilly powder and garam masala. Mix it well and turn off the flame.

Step 10

For making dough:
1)Sieve maida and soda together.

Step 11

Knead them to make a soft dough along with some curd. Leave it for 5 -6 hours.

Step 12

Roll it into rotis of medium size.

Step 13

Heat a tava and put a roti on the tava. Put vegetable topping on the roti and spread it evenly. Cover the vegetable topping with the gram flour(besan) batter. Turn the roti over.

Step 14

Fry into crisp paranthas with the help of little oil.

Step 15

:- Serve hot with Mughlai Aloo Dum.
:- Makes about 20 paranthas.

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