• 2 Ways Mughlai Paratha
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INGREDIENTS


Mughlai Paratha

Servings - 2 - 3

INGREDIENTS


All purpose flour - 300 grams

Wheat flour - 100 grams

Salt - 1/2 teaspoon

Water - 200 milliliters

Oil - 2 tablespoons

Eggs - 3

Onions - 200 grams

Green chili - 1 tablespoon

Coriander - 10 grams

Salt - 1/4 teaspoon

Black pepper - 1/4 teaspoon

Mint - 60 grams

Coriander - 40 grams

Green chili - 1 tablespoon

Onions - 60 grams

Salt - 1 teaspoon

Chaat masala - 1 teaspoon

Oil - for frying

PREPARATION

1. In a mixing bowl, add 300 grams all purpose flour, 100 grams wheat flour, 1/2 teaspoon salt, 200 milliliters water and knead it into a smooth soft dough.

2. Add 2 tablespoons oil and tuck the dough well.

3. Rest for 30 minutes.

4. In a mixing bowl, add 3 eggs and whisk it well.

5. Then, add 200 grams onions, 1 tablespoon green chili, 10 grams coriander, 1/4 teaspoon salt, 1/4 teaspoon black pepper and mix it well.

6. In a blender, add 60 grams mint, 40 grams coriander, 1 tablespoon green chili, 60 grams onions, 1 teaspoon salt, 1 teaspoon chaat masala and blend it into paste.

7. Keep aside.

8. Place the dough on the surface and start rolling into a thin, rectangular sheet.

9. Place the filling in the centre of the rolled dough.

10. Form an envelope by folding the sides of the rolled sheet inward, starting with the longer sides. Press down gently to seal. (See Video)

11. Now, fold the shorter sides such that the you have a pocket of filling. (See Video)

12. Heat sufficient oil in a pan and fry these till golden brown and crispy.

13. Serve hot with chutney.

Mughlai Paratha

Servings - 2 - 3

INGREDIENTS

All purpose flour - 100 grams

Salt - 1/2 teaspoon

Sugar - 1/2 teaspoon

Oil - 1 tablespoon

Warm water - 80 milliliters

Oil - 1 tablespoon

Eggs - 2

Mutton keema - 50 grams

Onions - 2 tablespoons

Green chili - 1 teaspoon

Ginger - 1 teaspoon

Coriander - 1 tablespoon

Roasted peanuts - 1 tablespoon

Bread crumbs - 2 tablespoons

Salt - 1 teaspoon

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