This is a traditional and unique way of making paratha with paneer or potato stuffing. Nevertheless, it is a classic dish that comes from the delicious and flavourful Bengali cuisine. like other paratha recipes, it is served for lunch and dinner and goes well with any type of curry.
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mughlai recipe is quite unique as compared to other vegetable stuffed paratha recipes. A traditional Mowgli porota is made with a filling of minced chicken or mutton coated in egg yolk. But I have made it with a filling of vegetables and paneer so that it can be eaten by vegetarians as well. This paratha is made by deep frying in hot oil so that it cooks evenly along with the stuffing. but i have pan fried it with very less oil as it does not have meat filling which needs to be cooked from inside before serving. I myself feel that deep frying makes it tastier and there is no problem in cooking it, but pan frying also cooks it.
Recipe for making bengali mughlai paratha recipe :
MATERIAL
FOR KNEADING DOUGH:
- 2 cups flour
- 2 tbsp oil
- ½ tsp salt
- water , for kneading
FOR STUFFING:
- 2 tsp oil
- ½ onion , finely chopped
- 2 chilies , finely chopped
- 1 tsp ginger garlic paste
- 1 capsicum , finely chopped
- 1 carrot , grated
- ¼ tsp turmeric
- ½ tsp Kashmiri red chili powder
- ½ tsp coriander powder
- ¼ tsp cumin powder
- ½ tsp dried mango powder
- ¼ tsp garam masala
- ½ tsp salt
- 2 cups paneer , grated
INSTRUCTION
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firstly, in a large bowl take 2 cups all purpose flour, 2 tbsp oil and ½ tsp salt and mix well.
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Now add water little by little and knead it for 5 minutes.
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Prepare soft flour by kneading it.
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Now apply one teaspoon of oil to this flour, cover it for 20 minutes and keep it aside.
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Till then prepare the stuffing. For that heat 2 tsp oil.
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Add ½ onion, 2 chilli and 1 tsp ginger garlic paste and cook for 2 minutes.
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After this add 1 capsicum, 1 carrot and cook them till they shrink.
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further add ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp coriander powder, ¼ tsp cumin powder, ½ tsp dried mango powder, ¼ garam masala and ½ tsp salt.
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Cook it for a minute or till the spices release the aroma.
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Now add 2 cups grated paneer to it and mix well.
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Now keep the paneer stuffing aside to cool completely.
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After 20 minutes knead the dough lightly and break into small ball shaped dough.
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Apply some flour on it and spread it.
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Now roll it thinly.
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After this spread the paneer stuffing in the middle of it.
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Now carefully fold the edges of the paratha to close it in a square shape and press it gently.
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Now roast the paratha on a hot griddle or shallow fry it.
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Now apply a tsp of oil on both the sides of the paratha and roast it till it becomes golden and crisp from all the sides.
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finally, serve beige mughlai paratha with raita or curry
How to make mughlai paratha with step by step photo:
- firstly, in a large bowl take 2 cups all purpose flour, 2 tbsp oil and ½ tsp salt and mix well.
- Now add water little by little and knead it for 5 minutes.
- Prepare soft flour by kneading it.
- Now apply one teaspoon of oil to this flour, cover it for 20 minutes and keep it aside.
- Till then prepare the stuffing. For that heat 2 tsp oil.
- Add ½ onion, 2 chilli and 1 tsp ginger garlic paste and cook for 2 minutes
- After this add 1 capsicum, 1 carrot and cook them till they shrink.
- further add ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp coriander powder, ¼ tsp cumin powder, ½ tsp dried mango powder, ¼ garam masala and ½ tsp salt.
- Cook it for a minute or till the spices release the aroma.
- Now add 2 cups grated paneer to it and mix well.
- Now keep the paneer stuffing aside to cool completely.
- After 20 minutes knead the dough lightly and break into small ball shaped dough
- Apply some flour on it and spread it.
- Now roll it thinly.
- After this spread the paneer stuffing in the middle of it.
- Now carefully fold the edges of the paratha to close it in a square shape and press it gently.
- Now roast the paratha on a hot griddle or shallow fry it.
- Now apply a tsp of oil on both the sides of the paratha and roast it till it becomes golden and crisp from all the sides.
- finally, serve beige mughlai paratha with raita or curry
notes:
- Boiled potatoes can also be added along with paneer to change the taste.
- You can also use boiled kidney beans in the stuffing.
- Shallow fry it on low heat for a flaky texture in the paratha.
- To make the paratha more healthy, wheat flour can be used instead of refined flour.
- Veg Mughlai Paratha tastes better when made spicy.
