mughlai paratha

It is that time of the year in India where Durga puja and Navratri festivals have begun, where the celebration of good over evil is celebrated and the goddess is welcomed home. During these festivals food is a very important part of the celebrations, be it street food, home made delicacies or even restaurants. This year due to Covid no festival or holiday will be celebrated in the usual way, and many will not be able to gather with friends and family, or be a part of the grand parades, gatherings and enjoy the street food stalls. Still, we can surely recreate these memories and enjoy them with loved ones in our homes. I am going to share one such fun food recipe with you – Mughlai paratha.

I will be sharing a vegetarian and non vegetarian version, and also substitutes for vegan options. Be sure to watch my videos for both the vegetarian and non-vegetarian versions, as this recipe has a few parts that are a bit more involved.

Tips

Soft Tofu can be used instead of paneer in the filling

Heavy cream can be replaced by coconut cream

Nuts are optional.

All three versions will require the same dough with different fillings .

Ingredients for dough .

2 cups- Plain flour

1/2 tsp- Salt

21/2 tsp- oil

Warm water as needed to make a soft dough .

In a mixing bowl add the flour, salt, oil and mix well. Gradually add warm water to make a soft dough. Cover and set aside to rest.

Ingredients for Vegetarian filling.

1 cup – grated paneer (tofu for vegans)

1 cup-grated cauliflower

1/2cup- crushed frozen peas

1/4 cup- grated carrots

1 medium potato- boiled and mashed

1/4 cup -onion finely chopped

1/2 inch-ginger grated

2 cloves -garlic grated

1-2 green chillies chopped

1 tsp- chilli powder

1 tsp- coriander powder

1 tsp- cumin powder

1/4- tsp turmeric powder

3 tbs – toasted crushed peanuts (optional)

3 tbs- raisins chopped

1-2 tbs- have cream (coconut cream for vegans)

1 tsp-Mango powder/ Amchur or lime juice

1 tsp- garam masala

2 tbs flour + water to make paste

2 tsp – oil

Salt to taste

Heat a pan on a medium flame and add oil. Next add the onions and saute until golden on the edges. Add the ginger, garlic , green chilli and saute for another 30 seconds. Add the carrots, cauliflower, peas and saute this for a minute, then add the turmeric, chili powder, coriander powder, cumin powder and salt to taste. At this point add the nuts and raisins and stir well. Now add the paneer and mashed potato and mix everything again. Taste and adjust the salt at this point.

Remove the filling in a plate and mix in the garam masala and cream and mix everything well, letting it cool down to room temperature.

NON VEGETARIAN

NonVeg filling

1 pound -ground lamb/chicken

1/2 cup- chopped onions

1 inch – ginger grated

3 cloves- garlic grated

1-2- green chillies chopped

1 tsp- chilli powder

1 tsp- coriander powder

1 tsp- cumin powder

1 tsp- garam masala

1/4 tsp – turmeric powder

1 tsp- lime juice

1 small- red onion sliced

2 beaten- eggs

Heat a pan on a medium flame, add onions and saute until golden. Add the ginger, garlic and chillies and saute for 30 seconds. Add the meat, all the dry spices , chilli powder, coriander, cumin , turmeric , peanuts , salt to taste and cook until all the moisture is dried up. Now add the garam masala and turn off the flame. Let the filling cool down completely before rolling the paratha.

Rolling and cooking the paratha ( watch the video for a better view of this part )

Meat paratha– Take a little larger than golf ball size dough and roll it into a fairly thin flat oval. Add 4 tbs of meat filling in the center and spread it out a little vertically also spread 2 tbs of the beaten egg onto the meat and a few chopped red onion and now cover the filling by folding all four sides one by one, sealing all the meat and edges .

Vegetarian paratha -Take a little larger than golf ball size dough and roll it into a fairly thin flat oval. Add 4 tbs of veg filling in the center and spread it out a little vertically and now cover the filling by folding all four sides one by one, sealing all the edges with paste made with flour and water.

Heat a pan on medium high flame with 4 tbs of oil and put the paratha in the pan and fry on both sides until nice and golden brown. Cut into pieces and serve with ketchup!

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