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MUGHLAI PARANTHA
INGREDIENTS FOR MAKING DOUGH
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Maida |
500 gms |
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Soda-bi-carb |
tsp. |
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Curd (liquid) |
200 gms |
INGREDIENTS FOR MAKING TOPPING
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Carrot |
2 |
Dalchini |
1" |
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Beans |
10-12 |
Javitri |
1" |
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Cauliflower (small) |
1 |
Cardamom (big) |
1 |
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Cabbage (small) |
1 |
Tejpatta |
1 |
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Potatoes |
5-6 |
Laung |
2 |
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Coriander Leaves (chopped) |
A few |
Cardamom (small) |
2 |
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Red chilly powder |
1 tsp. |
Green chilly |
2 |
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Dhaniya powder |
tsp. |
Ginger |
1 |
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Garam masala |
tsp. |
Oil |
2 tbsp. |
INGREDIENTS FOR BESAN TOPPING
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Besan |
100 gms |
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Salt |
tsp. |
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Red chilly powder |
tsp. |
Make thin Besan batter by mixing all the three ingredients in water.
METHOD FOR MAKING TOPPING
Finely chop the beans. Grate carrot, cabbage and cauliflower. Boil and mash the potatoes. Finely chop green chilles and coriander. Heat oil in a kadahi. Season with dalchini, javitri, laung, small and big cardamom, tejpatta, green chilly and ginger. Put all the grated and chopped vegetables. Fry for 2 minutes and cover with lid. Remove the lid after 2 minutes. Add the mashed potatoes and mix. Add salt (to taste), dhaniya, red chilly powder and garam masala. Mix it well and turn off the gas.
METHOD FOR MAKING DOUGH
Sieve maida and soda together. Make soft dough with the help of curd. Leave it for 5 -6 hours. Roll into rotis of medium size. Heat a tava. Put a roti on the tava. Put vegetable topping on the roti and spread it evenly. Cover the vegetable topping with the besan batter. Turn the roti over. Fry into crisp paranthas with the help of little oil. Serve hot with Mughlai Aloo Dum.
Makes: about 20 paranthas
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