Parathas are undoubtedly a staple Indian food that can be eaten with almost everything. From plain to stuffed, parathas have a lot of variety today and is made in many different ways.
Mughlai Paratha is one such variety and an exemplary illustration of Mughlai influence on the cuisine of Bengal that had sneaked through the kitchens of Nawabs of Murshidabad and now has become the most sought after street food of Bengal.
It has a huge fan following and is relished from West Bengal, India to Bangladesh. You can relish with ketchup, any pickle and raita.
The procedures are long but if you plan it well ahead in advance, many things become easier. So I had prepared the paneer filling a day before and that gives us some stress free moments🙂.
And don’t worry if you can not make it right for the first time, there is always second time😊.
Category : Main Course, Breakfast
Cuisine : Mughal
Author : Jyo
Yields : 8 parathas
For dough :
- 1 and 1/2 cup maida
- 1 cup whole wheat flour
- 1 tsp sugar
- 2 tbsp melted ghee
- 1/4 tsp baking powder
- 1/2 cup milk
For paneer filling :
- 1 tbsp oil
- 1 tsp cumin seeds
- 1 tsp ginger-garlic paste
- 2 green chillies, finely chopped
- 1 big onion, finely chopped
- 1/2 cup grated carrot
- 1 capsicum, finely chopped
- 1/2 cup boiled sweet corn
- 200 grams grated paneer
- 1 tsp red chilli powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp kitchen king masala
- 1 tsp dry mango powder
- 1/4 tsp turmeric powder
- 2 tbsp crushed kasuri methi
Other ingredients :
- Ghee or butter for brushing the parathas
To prepare paneer filling :
1. Heat oil, temper the cumin seeds, add chillies, ginger-garlic paste, onions and capsicum, saute until done. Then add grated carrot and sweet corn, saute for 2 minutes on medium flame. Then add red chilli powder, cumin powder, coriander powder, kitchen king masala, turmeric powder and dry mango powder. Saute for a minute. Then add grated paneer, crushed kasuri methi and salt. Mix well, saute for 2 to 3 minutes and switch off the flame. Keep aside and allow to cool the filling completely.
For making the dough :
2. Take dough ingredients in a bowl, mix together, knead into a soft and pliable dough with water. Cover and leave it to rest for 1 hour. Then divide the dough into 8 equal golf size balls. Take the ball, roll out until you achieve the desired thickness. Spread 3 tbsp of paneer filling, fold the paratha as per the pictures, making it well enclosed pockets forming a square.
3. Fry parathas with ghee or butter, folded side down first. Once it starts browning, flip it over and fry the other side. Flip it once more, this time slightly press the edges of the paratha for even cooking and fry crispy brown. Flip it other side too to get crispy brown. Repeat the steps till the dough last.
4. Serve Mughlai Paratha hot with ketchup or mustard sauce, sliced onions, lime wedges and raita.
Other Paratha recipes on the blog :
Tips and Tweaks :
You can replace maida with wheat flour.
The parathas tastes best when spicy.
You can add boiled and mashed potatoes for variation.
Adjust the spices according to your taste.
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