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Veg Mughlai Paratha Recipe

Veg Mughlai Paratha Recipe

By Admin
Prep Time Total in 40 M
Course Lunch
Cuisine Mughlai
Diet Vegetarian

Veg Mughlai Paratha Recipe is a paratha where crumbled paneer tossed with veggies is cooked in ground spices and filled with eggs in Indian Flat Bread to shape a thick fat square packet and served with tangy mint and coriander chutney. Best for any festival or special occasions. The authentic dish is made with minced keema mutton but we have created with egg scramble and vegetables to try this delicious dish.

Ingredients

  • For Dough
  • 2 cups Whole Wheat Flour
  • Salt
  • to taste
  • 1 teaspoon Oil
  • For Filling
  • 1 teaspoon Oil
  • 1 Onion
  • finely chopped
  • 1 Red Bell pepper (Capsicum)
  • finely chopped
  • 1 Green Bell Pepper (Capsicum)
  • finely chopped
  • 1 Carrot (Gajjar)
  • grated
  • 5 cloves Garlic
  • finely chopped
  • 1 inch Ginger
  • finely chopped
  • 2 Green Chillies
  • finely chopped
  • 2 cups Paneer (Homemade Cottage Cheese)
  • grated
  • 1/2 teaspoon Garam masala powder
  • 1 teaspoon Fennel seeds (Saunf)
  • crushed
  • 1 teaspoon Red Chilli powder
  • 1/4 cup Mint Leaves (Pudina)
  • finely chopped
  • Salt
  • to taste
  • For Slurry
  • 1/4 cup Whole Wheat Flour
  • 2 tablespoons Water

Instructions

Step 1

To begin making the Veg Mughlai Paratha Recipe, get all the ingredients ready and prepped up

Step 2

For dough, in a large mixing bowl, add the flour, salt and mix well to combine

Step 3

Add a little water at a time to make a smooth dough

Step 4

Once the dough has come together, drizzle a little oil and knead again to make the dough smooth

Step 5

To make the mughlai stuffing, heat oil in a preheated pan over medium heat

Step 6

Add the onion, ginger, garlic, and bell peppers

Step 7

Saute until the onion and bell pepper have softened

Step 8

Add the grated carrot, green chilli, paneer, garam masala, crushed fennel seeds, red chilli powder, salt and mint leaves

Step 9

Stir well to combine and turn off the heat

Step 10

Check the salt and seasonings and adjust according to taste

Step 11

 In a small mixing bowl, combine the wheat flour and water and make a smooth paste without lumps

Step 12

This is called the slurry mixture

Step 13

 Divide the dough into 4 large portions

Step 14

 Heat the skillet on medium heat; place the roti on it and cook it for a few seconds each side till you see light bubbles and not allow to cook completely

Step 15

Proceed the similar way with the remaining roti’s

Step 16

Remove the partially cooked roti and place it on a clean surface

Step 17

Spoon a large portion of the filling mixture in the center

Step 18

Spread the slurry mixture around the edges of the roti

Step 19

 Carefully fold the roti in such a way to make a square

Step 20

Seal the edges with more slurry if required

Step 21

Place the stuffed roti on the preheated pan

Step 22

 Cook on both sides, using little oil or ghee till the parathas are golden brown

Step 23

Make sure you cook on medium heat so the parathas get cooked evenly from inside out

Step 24

Once done, serve hot

Step 25

 Serve Mughlai Keema Paratha along with Dhaniya Pudina Chutney and Boondi Raita for a weekend lunch or dinner

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