Mughlai Parantha
Mughlai Parantha
Parathas made with vegetable stuffing
Ingredients
For making dough:
- 500 gm All purpose flour Maida
- Soda bi-carb - ¼ tsp
- 200 gm Curd liquid
For Gram flour(Besan) topping:
- 100 gm Gram flour Kadalapodi
- ½ tsp Salt
- ½ tsp Red chilly powder
Instructions
- For gram flour topping:- 1)Make a thin batter by mixing all the three ingredients together with water.
- For making topping:- 1)Grate carrots, cabbage and cauliflower. Boil and mash the potatoes. Finely chop the beans, green chillies and coriander leaves.
- Heat oil in a pan or a kadai.
- Add cinnamom sticks, javitri(mace), cloves, small and big cardamoms, bay leaf, green chillies and ginger and fry.
- Next, put all the grated and chopped vegetables.
- Fry for 2 minutes and cover it with a lid.
- Remove the lid after 2 minutes.
- Add the mashed potatoes and mix.
- For making dough: 1)Sieve maida and soda together.
- Knead them to make a soft dough along with some curd. Leave it for 5 -6 hours.
- Roll it into rotis of medium size.
- 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.
- Fry into crisp paranthas with the help of little oil.
- :- Serve hot with Mughlai Aloo Dum. :- Makes about 20 paranthas.
Tried this recipe?Let us know how it was!
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