Veg Mughlai Parantha

Ingredients

• 1½ cups refined flour + dusting
• Salt to taste
• 3 tablespoons oil
• 1 tablespoon chopped garlic
• 1 tablespoon chopped ginger
• ½ tablespoon chopped green chillies
• 1 medium onion, finely chopped
• 1 small capsicum, finely chopped
• 1 small carrot, peeled and grated
• 1 teaspoon red chilli powder
• ½ teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon ghee + for applying
• 250 grams cottage cheese (paneer), grated
• Tomato ketchup to serve

Method 

1. In a bowl, add flour, salt and sufficient water, knead to soft dough. Drizzle 1 tablespoon oil and knead again. Cover with a damp muslin cloth and set aside for 10-15 minutes.
2. Meanwhile, heat remaining oil in a non-stick pan; add garlic, ginger, and mix well. Add green chillies and onion, cook till translucent.
3. Add capsicum, carrots and mix well. Cook for 1-2 minutes. Add red chilli powder, turmeric powder, coriander powder and mix well. Cook for 1 minute.
4. Add 1 teaspoon ghee and cottage cheese, mix well. Add salt and mix well.
5. Divide the prepared dough into equal portions and shape them into balls.
6. Dust flour on the worktop, and roll out a portion of the dough into a disc of medium thickness. Place a portion of the prepared stuffing and bring the sides to the centre and flip it. Roll out into a square parantha. 
7. Heat a non-stick pan; place the prepared parantha on it. Cook till both sides are done.
8. Apply ghee on both sides and cut into pieces. Serve hot along with tomato ketchup.