Veg Mughlai Paratha Recipe

Step 1: To begin making the Veg Mughlai Paratha Recipe, get all the ingredients ready and prepped up

Step 2: For dough, in a large mixing bowl, add the flour, salt and mix well to combine

Step 3: Add a little water at a time to make a smooth dough

Step 4: Once the dough has come together, drizzle a little oil and knead again to make the dough smooth

Step 5: To make the mughlai stuffing, heat oil in a preheated pan over medium heat

Step 6: Add the onion, ginger, garlic, and bell peppers

Step 7: Saute until the onion and bell pepper have softened

Step 8: Add the grated carrot, green chilli, paneer, garam masala, crushed fennel seeds, red chilli powder, salt and mint leaves

Step 9: Stir well to combine and turn off the heat

Step 10: Check the salt and seasonings and adjust according to taste

Step 11: In a small mixing bowl, combine the wheat flour and water and make a smooth paste without lumps

Step 12: This is called the slurry mixture

Step 13: Divide the dough into 4 large portions

Step 14: Heat the skillet on medium heat; place the roti on it and cook it for a few seconds each side till you see light bubbles and not allow to cook completely

Step 15: Proceed the similar way with the remaining roti’s

Step 16: Remove the partially cooked roti and place it on a clean surface

Step 17: Spoon a large portion of the filling mixture in the center

Step 18: Spread the slurry mixture around the edges of the roti

Step 19: Carefully fold the roti in such a way to make a square

Step 20: Seal the edges with more slurry if required

Step 21: Place the stuffed roti on the preheated pan

Step 22: Cook on both sides, using little oil or ghee till the parathas are golden brown

Step 23: Make sure you cook on medium heat so the parathas get cooked evenly from inside out

Step 24: Once done, serve hot

Step 25: Serve Mughlai Keema Paratha along with Dhaniya Pudina Chutney and Boondi Raita for a weekend lunch or dinner