Wednesday, January 28, 2015

Mughlai Paratha


Whole wheat flour (according to number of parathas required)
Water to knead the flour
Potatoes (boiled): 4
Salt to taste
Red chilli powder
Cumin powder
Coriander powder
Garam masala
Mango powder
Chaat masala
Carom seeds
(All spices according to taste)
Cooking oil: 1 tsp.
Curry leaves: a few
Green chilli (finely chopped): 1
Peas (one cup)

  1. Add all the masala to the wheat flour: salt, red chilli, asafoetida, cumin powder, coriander powder, garam masala, mango powder,chaat masala and carom seeds. Mix well in the flour and start kneading, adding little water. Knead to a firm dough and keep aside. If you need guidance on kneading, refer to my post here:  Making basic roti dough.
  2. Heat oil in a pan on medium flame and add curry leaves. Fry for a bit and add green chilli. After about half a minute, add in the peas and let cook on medium-low flame until the peas are soft.
  3. Turn off the flame and mix this cooked peas to the boiled and mashed potatoes and add a little salt and red chilli powder if required. The filling is ready.
  4. Now pinch out small balls from the dough and roll carefully using a little dusting from the dried wheat flour.
  5. Spread on the filling carefully. The filling doesn't have to be too less, nor be too much. Carefully close it from all the sides and very softly roll it in a ball in your palms again. Be careful not to press too hard else the filling will come out.
  6. Now dust it all over with the wheat flour and start rolling with a rolling pin, adding little pressure. Roll only on one side, do not roll from both sides.
  7. Heat the griddle/tawa on highest temperature and carefully put the rolled out paratha on the tawa.
  8. Turn after 20 seconds. Let cook completely from both sides. Ideally it is cooked evenly,just past the stage of not remaining uncooked, but we prefer a little bit burnt flavour in the same, adds to the taste (just as you could see in the pictures). This comes with experience, you might not want to burn it much, as it will spoil the entire taste. So cook it just until past the uncooked stage.
  9. Now fry both sides with butter and take out on a plate. Add a dollop of butter and serve hot with any pickle/raita.

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