Mughlai Parantha
by aruna_gautam
10 Oct 2011
This recipe has been viewed 6325 times
A delicious paratha made in mughlai style and spiced up!
Mughlai Parantha recipe - How to make Mughlai Parantha
Preparation Time: Cooking Time: Total Time:
Makes 6 parathas
For The Dough
2 cups plain flour (maida)
1/2 cup milk
1/2 cup curds (dahi)
salt to taste
For The Filling
2 cups chopped mixed vegetables
salt to taste
chilli powder to taste
For The White Sauce
2 tbsp plain flour (maida)
2 tbsp butter
salt and freshly ground black pepper powder to taste
1/2 tsp sugar
2 cups milk
Method
For the dough
For the white sauce
For the filling
How to proceed
For the dough
- For the dough
- Seive the maida and add the milk, curds and salt and mix well.
- Add enough water and knead in a stiff dough.
- Cover with a wet muslin cloth and keep the dough for 3-4 hours in summers and 6-7hrs in winters
For the white sauce
- For the white sauce
- Heat the butter in a pan, add the maida and saute till it turns red.
- Add the milk, while stirring continously and then add salt and pepper and sugar and let it boil for sometime till it becomes thick and smooth.
- Keep aside.
For the filling
- For the filling
- Boil vegetables and add to the white sauce and add salt and pepper to taste and mix well. Keep aside.
How to proceed
- How to proceed
- Divide the dough into 6 equal portions and roll them into circle of 5" diameter.
- Place a roti on a tava and spread a spoonful of the filling and fold it from three sides to form a triangle and roast the roti with the help of ghee or oil.
- Serve hot with paneer makhani or dal makhani.
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