Mughlai Paratha with a Twist

Ingredients

• For the dough: For the dough:
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 tablespoon ghee (clarified butter) 1 tablespoon ghee (clarified butter)
• Water, as needed Water, as needed
• For the filling: For the filling:
• 2 medium potatoes, boiled and mashed 2 medium potatoes, boiled and mashed
• 1/2 cup paneer, crumbled 1/2 cup paneer, crumbled
• 1/4 cup peas, boiled 1/4 cup peas, boiled
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• 1 teaspoon ginger-garlic paste 1 teaspoon ginger-garlic paste
• 1/2 teaspoon cumin powder 1/2 teaspoon cumin powder
• 1/2 teaspoon coriander powder 1/2 teaspoon coriander powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• Salt, to taste Salt, to taste
• Fresh coriander leaves, chopped Fresh coriander leaves, chopped
• For cooking: For cooking:
• Ghee or oil, as needed Ghee or oil, as needed

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 45g, 3g
• Protein: 10g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, salt, and ghee. Gradually add water and knead until a smooth dough is formed. Cover the dough and let it rest for 30 minutes.
2. 2.
   In a separate bowl, mix together the mashed potatoes, crumbled paneer, boiled peas, chopped onion, green chilies, ginger-garlic paste, cumin powder, coriander powder, garam masala, salt, and fresh coriander leaves. Ensure the filling is well combined.
3. 3.
   Divide the dough into equal-sized balls. Take one ball and roll it into a small disc. Place a spoonful of the filling in the center of the disc.
4. 4.
   Bring the edges of the disc together and seal the filling inside, forming a stuffed ball.
5. 5.
   Gently flatten the stuffed ball and roll it out into a circular paratha, approximately 6-7 inches in diameter.
6. 6.
   Heat a griddle or a non-stick pan over medium heat. Place the rolled paratha on the hot griddle and cook until golden brown spots appear on one side.
7. 7.
   Flip the paratha and cook the other side until golden brown as well. Apply ghee or oil on both sides while cooking to enhance the flavor and achieve a crispy texture.
8. 8.
   Repeat the process with the remaining dough balls and filling.
9. 9.
   Serve the Mughlai Parathas hot with mint chutney, yogurt, or any preferred accompaniment.

Treat your ingredients with care...

• Potatoes — Ensure the boiled potatoes are well-mashed to achieve a smooth filling consistency.
• Paneer — Make sure the paneer is crumbled finely to evenly distribute its creamy texture throughout the filling.
• Peas — Boil the peas until they are tender but not mushy for the perfect texture in the filling.
• Green chilies — Adjust the quantity of green chilies according to your preferred level of spiciness.
• Ghee — Traditional ghee can be substituted with oil for a vegan version of the recipe.

Tips & Tricks

• To achieve a flaky texture, make sure to roll out the parathas evenly and not too thin.
• Apply ghee or oil generously while cooking the parathas to enhance their flavor and crispiness.
• Serve the Mughlai Parathas immediately after cooking to enjoy them at their best.
• Experiment with different fillings such as minced meat, spinach, or lentils to create variations of this classic dish.
• Leftover parathas can be refrigerated and reheated in a pan or toaster for a quick and delicious meal.

Serving advice

Serve the Mughlai Parathas hot off the griddle with a side of mint chutney, yogurt, or pickles. They can be enjoyed as a standalone meal or paired with a refreshing salad for a complete dining experience.

Presentation advice

Arrange the Mughlai Parathas on a platter, garnished with fresh coriander leaves for an appealing presentation. Serve them folded or cut into wedges to showcase the layers and filling.