Veg Mughlai Parantha - skk

Ingredients list for Veg Mughlai Parantha - skk

• 1 1/2 cups for dusting Refined flour
• to taste Salt
• 2 tablespoons Oi
• 1 tablespoon Garlic chopped
• 1 tablespoon Ginger chopped
• 1/2 tablespoon Green chillies chopped
• 1 Medium onion finely chopped
• 1 Small green capsicum finely chopped
• 1 Small carrot peeled and grated
• 1 teaspoon Red chilli powder
• 1/2 teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 250 grams Cottage cheese (paneer) grated
• as required Ghee
• to serve Tomato ketchup

Method

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.
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.
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.
4. Add cottage cheese and mix well. Add salt and mix well. Set aside to cool down.
5. Divide the dough into equal portions and shape them into balls.
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.
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.
8. Cut each parantha into 4 pieces, arrange them on a serving platter and serve hot with tomato ketchup.