How to make Veg Mughlai Parantha - skk -
Scrumptious parantha with flavourful paneer stuffing on the inside
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Refined flour, Salt (नमक)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Veg Mughlai Parantha - skk checkout Khasta Kachori, Chicken Kathi Roll, Vegetable Momos, Eggless Sponge Cake . You can also find more Snacks and Starters recipes like Chicken Wrapped Prawns Tomato Pesto Brushchetta-SK Khazana Moong ke Pakode Red Curry Pineapple Prawn Skewers
Veg Mughlai Parantha - skk Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 31-40 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Veg Mughlai Parantha - skk Recipe
Refined flour 1 1/2 cups for dusting
Salt to taste
Oi 2 tablespoons
Garlic chopped 1 tablespoon
Ginger chopped 1 tablespoon
Green chillies chopped 1/2 tablespoon
Medium onion finely chopped 1
Small green capsicum finely chopped 1
Small carrot peeled and grated 1
Red chilli powder 1 teaspoon
Turmeric powder 1/2 teaspoon
Coriander powder 1 teaspoon
Cottage cheese (paneer) grated 250 grams
Ghee as required
Tomato ketchup to serve
Method
Step 1
To make the dough, take refined flour in a bowl, add salt and sufficient water and knead to soft dough. Drizzle 1 tbsp oil over it and knead again. Cover with a damp muslin cloth and set aside for 10-15 minutes.
Step 2
Meanwhile to make stuffing, heat 1 tbsp oil in a non-stick pan, add garlic, ginger, green chillies and onion, mix well and saute till translucent.
Step 3
Add capsicum and carrot, mix well and saute for 1-2 minutes. Add red chilli powder, turmeric powder and coriander powder, mix well and saute for 1 minute.
Step 4
Add cottage cheese and mix well. Add salt and mix well. Set aside to cool down.
Step 5
Divide the dough into equal portions and shape them into balls.
Step 6
Dust flour on the worktop, and roll out each ball into a disc of medium thickness. Place some stuffing in the centre of each disc, fold the sides over the stuffing to make a parcel enclose the stuffing completely. Roll out into square paranthe.
Step 7
Heat a non-stick pan, place each parantha on it. Cook for 1 minute and flip. Apply some ghee on it and flip again and apply ghee on the other side too. Cook turning sides till both sides are evenly golden.
Step 8
Cut each parantha into 4 pieces, arrange them on a serving platter and serve hot with tomato ketchup.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
