Mughlai Parantha


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A delicious paratha made in mughlai style and spiced up!

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Mughlai Parantha recipe - How to make Mughlai Parantha


Preparation Time:    Cooking Time:    Total Time:     Makes 6 parathas
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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
For the dough

    For the dough
  1. Seive the maida and add the milk, curds and salt and mix well.
  2. Add enough water and knead in a stiff dough.
  3. 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
  1. Heat the butter in a pan, add the maida and saute till it turns red.
  2. 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.
  3. Keep aside.

For the filling

    For the filling
  1. 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
  1. Divide the dough into 6 equal portions and roll them into circle of 5" diameter.
  2. 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.
  3. Serve hot with paneer makhani or dal makhani.

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This recipe was contributed by aruna_gautam on 10 Oct 2011

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