Wednesday, December 23, 2009

mughlai paratha

Mughlai parathas were introduced to me by my co-sister ,she made these heavy but lovely parathas which were loved by all our family members,these parathas are made up of plain flour but can also be made using normal regular wheat flour but definately the softness and taste will differ,the stuffing is of boiled and mashed potato and grated paneer which r main ingredients but is quite different from the usual aaloo panner paratha as the stuffing is placed on a gram flour ( besan ) pancakes which is unusual and thats the main key ingredient in these paratha.Sending this to jay's event letz relishh paneer.

ingredients for dough :
2 cups plain flour
salt to taste
1-2 tbsp sugar
2-3 tbsp oil
water as required to make a medium soft dough

ingredients for besan chillas :
1 cup besan
1/2 tsp carom seeds ( ajwain )
1-2 tsp red chilli pwd ( or as per taste )
salt as per taste
water as required to make a medium batter
ltl oil for frying chillas

ingredients for stuffing :
4-5 medium sized boiled and mashed potatoes
1 cup grated paneer
2-3 green chillies finely chopped
1 finely chopped onions
2 tsps garam masala pwd
salt to taste
a handful of chopped corriander leaves
lemon juice to taste.

method :
Mix the dough ingredients and make the dough,cover and keep for an hr.Mix the besan chilla ingrediants and make small/mini  (puri sized ) besan chillas and keep aside.Mix all the stuffing ingredients together and keep aside.For making parathas,divide and make mandarin size balls of the dough,roll out 1 ball into small chapati size , take one small besan chilla and apply stuffing on it one side and keep the chilla filled with stuffing side on the chapati and cover nicely from all the sides,roll into dry flour and make a paratha and fry well with ghee on tava /non stick pan and serve hot .


  1. hmmmmm...still remember the taste of these yummy parathas when you made it for me at the time I visited u in Bangalore in Jan'09.

  2. That sounds very nice....lovely idea...unique recipe..


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