Mughlai Parantha

by SallyMathew
Parathas made with vegetable stuffing
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Cuisine North Indian
Prep Time 30 minutes
Servings
people
Ingredients
For making dough:
For Gram flour(Besan) topping:
  • Gram flour(Kadalapodi) - 100 gm
  • Salt - ½ tsp
  • Red chilly powder - ½ tsp
Cuisine North Indian
Prep Time 30 minutes
Servings
people
Ingredients
For making dough:
For Gram flour(Besan) topping:
  • Gram flour(Kadalapodi) - 100 gm
  • Salt - ½ tsp
  • Red chilly powder - ½ tsp
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. For gram flour topping:- 1)Make a thin batter by mixing all the three ingredients together with water.
  2. For making topping:- 1)Grate carrots, cabbage and cauliflower. Boil and mash the potatoes. Finely chop the beans, green chillies and coriander leaves.
  3. Heat oil in a pan or a kadai.
  4. Add cinnamom sticks, javitri(mace), cloves, small and big cardamoms, bay leaf, green chillies and ginger and fry.
  5. Next, put all the grated and chopped vegetables.
  6. Fry for 2 minutes and cover it with a lid.
  7. Remove the lid after 2 minutes.
  8. Add the mashed potatoes and mix.
  9. Add salt, coriander powder, red chilly powder and garam masala. Mix it well and turn off the flame.
  10. For making dough: 1)Sieve maida and soda together.
  11. Knead them to make a soft dough along with some curd. Leave it for 5 -6 hours.
  12. Roll it into rotis of medium size.
  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.
  14. Fry into crisp paranthas with the help of little oil.
  15. :- Serve hot with Mughlai Aloo Dum. :- Makes about 20 paranthas.
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