1. Maida – 4 cups
2. Ghee – 4tsp
3. Salt – 1/2tsp
4. Milk/Water – For making soft dough.
5. Ghee / Oil – 10 to 12 tsp
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Method:
1. Mix maida with ghee, water/milk & salt. Knead it into soft pliable dough.
2. Cover and keep aside for at least 15 minutes.
Paratha stuff:
Ingredients:
1. Cabbage – 1 cup (Chopped)
2. Carrot – 1 / 4 cup (Grilled)
3. Capsicum – 1 /2 cup (Chopped)
4. Egg – 2 pcs
5. Onion – 1cup (chopped)
6. Cumin – ½ tsp
7. Green Chilli – 1 ½ tsp (Chopped)
8. Garlic – 1tsp (Chopped)
9. Ginger – 1tsp (Chopped)
10. Coriander Leaves – 2 tsp (Chopped)
11. Turmeric Powder – 2pinchs
12. Cumin Powder – 1tsp (Jeera Powder)
13. Coriander Powder – 1tsp (Dhaniya Powder)
14. Garam Masala Powder – 1/ 2tsp
15. Salt – To taste
16. Oil – 4tsp.
Method:
1. Put oil in a pan. Add jeera, chopped green chilly.
2. When cumin being to splutter, add onion and fry it on medium flame.
3. Put Ginger paste, Garlic and all powder and fry till it begain to golden colour on medium flame.
4. Add cabbage, capsicum & carrot. Fry it.
5.After that add coriander leaves, the stuffing for the mughlai paratha is now ready.
Making Paratha:
Method:
1. Make balls of the dough.
2. Place a portion of the paratha stuff in the middle,enfold the filling, and pinch off the excess dough.
3. Roll to make a square Partha.
4. Cook the paratha on the tava.
5. When both sides are cooked,put oil / ghee and spread it to both the surface.
6. Next put 4tsp of the beaten egg on the paratha.
7. Put some more oil and cook the paratha on medium flame till the egg is cooked properly over the paratha.
8. To serve the paratha, put 1tsp butter on the paratha.
9. Serve with Chatni or sauce.
