Masala Mughlai Paratha Recipe: Flaky Layers & Savory Filling
1 hour 25 minutes
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About Masala Mughlai Paratha Recipe: Flaky Layers & Savory Filling
Indulge in the rich flavors of Masala Mughlai Paratha, a royal flatbread brimming with aromatic spices and a delightful vegetable and paneer filling. This recipe elevates a simple meal into a culinary masterpiece, perfect for breakfast or dinner.The flaky layers and savory stuffing create a symphony of textures and tastes. Each bite is a journey through the heart of Mughlai cuisine, offering a balanced blend of spices and fresh ingredients.Serve these delectable parathas hot with your favorite chutney or yogurt for a truly unforgettable dining experience. The golden-brown crust and flavorful interior are guaranteed to impress your family and friends.
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Recipe Time & More
Prep45 minutes
Cook40 minutes
Total1 hour 25 minutes
Ingredients
For the Dough
- 250 grams All-Purpose Flour maida
- 1.5 tsp Salt or to taste
- 3 tbsp Vegetable Oil
- 1/2 - 3/4 cup Water as needed to form a soft dough
For the Stuffing
- 2 Potato boiled, large, mashed, peeled
- 2 tbsp Gram Flour bengal gram flour, besan
- 1 tsp Ginger grated
- 2 Chili finely chopped, green
- 1 Onion finely chopped, medium
- 1/4 cup Coriander finely chopped
- 1/2 tsp Mango Powder amchur, dried mango powder, dry
- 1 Tomato finely chopped
- 1/2 cup Carrot finely chopped
- 1 tbsp Vegetable Oil for cooking the stuffing
- 1 tsp Garam Masala
- 1.5 tsp Salt or to taste
- 100 grams Cottage Cheese crumbled, indian cottage cheese
Instructions
Prepare the Dough
- Combine flour, salt, and oil in a bowl. Gradually add water, mixing until a soft, pliable dough forms. Knead for 5-7 minutes until smooth. Cover and let rest for 10 minutes.
Prepare the Stuffing
- Heat oil in a pan. Sauté onions until softened. Add green chilies, ginger, and carrots; cook for 2-3 minutes. Stir in mashed potatoes, chickpea flour, tomato, coriander, garam masala, dry mango powder, and salt. Cook until the mixture is heated through and slightly dry. Remove from heat and stir in crumbled paneer.
Assemble and Cook the Paratha
- Divide the dough into 4 equal portions. Roll each portion into a thin circle. Place a portion of the stuffing in the center. Bring the edges together to enclose the filling, then gently flatten and roll into a circle again, using a little dry flour if needed.
Cook the Paratha
- Heat a lightly oiled griddle or tava over medium heat. Cook each paratha for 2-3 minutes per side, or until golden brown and cooked through. Serve hot with chutney or yogurt.
Recipe Notes
Expert Tips for Perfect Masala Mughlai Paratha
- For extra flaky layers, let the dough rest for at least 30 minutes before rolling.
- Don't overfill the parathas, as this can make them difficult to seal and cook evenly.
- If the stuffing is too wet, cook it for a longer time to remove excess moisture.
- For a richer flavor, use ghee instead of vegetable oil for cooking the parathas.
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Recipe Nutrition
Calories: 503kcalCarbohydrates: 64gProtein: 8gFat: 24gSaturated Fat: 3gPolyunsaturated Fat: 6.3gMonounsaturated Fat: 12.6gSodium: 1710mgFiber: 4gSugar: 3g
Sneha Agarwal
Articles: 20
6 Comments
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This is a fantastic recipe! Thanks for sharing.
Such a delicious dish! Thank you.
Looks so mouthwatering! Thanks for sharing.
What a delightful recipe! Thanks for sharing.
Such a delicious dish! Thank you.
Love it!! enjoy this with Curd raita is the best combination.