Hello everybody, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, veg mughlai paratha with lacha pyaz and dahi. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Veg Mughlai Paratha with lacha pyaz and Dahi is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. Veg Mughlai Paratha with lacha pyaz and Dahi is something that I have loved my whole life. They’re fine and they look fantastic.

Learn how to make Mughlai Paratha at home with Chef Ruchi Bharani on Rajshri Food. Mughlai Paratha is a rich paratha recipe loaded with paneer, vegetables. finally, serve veg mughlai paratha along with raita or curry. Subscribe to our Youtube ChannelClick here to Subscribe our Youtube Channel and stay updated with our latest video recipes.

To begin with this recipe, we must prepare a few ingredients. You can have veg mughlai paratha with lacha pyaz and dahi using 18 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Veg Mughlai Paratha with lacha pyaz and Dahi:

1. Make ready For Dough
2. Take 2 cups Whole Wheat Flour
3. Take to taste Salt ,
4. Make ready 1 tsp oil
5. Get For Filling
6. Make ready 1 tsp Oil
7. Make ready 1 onion, finely chopped
8. Prepare 1 capsicum, finely chopped
9. Get 1 carrot, grated
10. Make ready 5 cloves Garlic, finely chopped
11. Prepare 1 inch Ginger, finely chopped
12. Take 2 green chillies, finely chopped
13. Take 2 cups paneer, grated
14. Get 1 cup cabbage, chopped
15. Take 1/2 tsp chat masala
16. Get 1/2 tsp garam masala
17. Make ready 1/2 cup coriander leave, chopped
18. Make ready to taste Salt,

Mughlai paratha is a famous Bengali paratha which is served as a delicacy for the breakfast. This Indian recipe is enjoyed throughout the country. You can find Mughlai paratha in Kolkata as a famous street food. The best thing is that you can learn how to make it at home no matter where you live.

Instructions to make Veg Mughlai Paratha with lacha pyaz and Dahi:

1. For dough, in a large mixing bowl, add the flour, salt and mix well to combine. Add a little water at a time to make a smooth dough. Once the dough has come together, drizzle a little oil and knead again to make the dough smooth.
2. To make the mughlai stuffing, heat oil in a preheated pan over medium heat. Add the onion, ginger and garlic.
3. Saute until the onion have softened.
4. Add the grated carrot, cabbage, capsicum, green chilli, paneer, garam masala, chat masala, red chilli powder and salt. Stir well to combine and turn off the heat.
5. In a small mixing bowl, combine the wheat flour and water and make a smooth paste without lumps. This is called the slurry mixture
6. Divide the dough into 4 large portions
7. 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. Proceed the similar way with the remaining roti’s
8. Remove the partially cooked roti and place it on a clean surface
9. Spoon a large portion of the filling mixture in the center. Spread the slurry mixture around the edges of the roti.
10. Carefully fold the roti in such a way to make a triangle. Seal the edges with more slurry if required.
11. Place the stuffed roti on the preheated pan
12. Cook on both sides, using little oil or ghee till the parathas are golden brown. Make sure you cook on medium heat so the parathas get cooked evenly from inside out.
13. Once done, serve hot with dahi and lacha pyaz

Mughlai Paratha is a rich paratha recipe loaded with paneer, vegetables and potatoes. Try Chef Ruchi Bharani's version of this snack recipe and let us know your feedback in the comments below. Mughlai Roti Recipes : Lachha Paneer Paratha, Paneer Kulcha, Makhani Roti, Nawabi Naan, Moghlai Roti. An innovative paratha recipe, lacha paratha is layered wheat roti stuffed with a generous layer of ghee and seasonings. The lacha parathas is tasty and simply melts in the mouth, when served with.

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