Mughalai parotta recipe

Firstly, in a large bowl, take maida, oil, and salt. mix well. Now add water in batches and knead for 5 minutes. knead to a smooth and soft dough. Grease the dough with a tsp of oil, cover and rest for 20 minutes

Wash the vegetables and chop them finely.

Prepare the stuffing by heating oil. Saute onion, chilli, and ginger garlic paste for 2 minutes. Further add capsicum, carrot and saute till the vegetables shrink. additionally, add ¼ tsp turmeric, chilli powder, coriander powder, amchur, garam masala and salt. saute for a minute or till spices turn aromatic. Now add grated paneer and mix well. Keep aside and allow to cool the paneer stuffing completely.

Knead slightly and pinch a ball-sized dough. Roll the dough to a slightly thin thickness. Further, spread the prepared paneer stuffing in the centre. Now carefully fold and close all sides of the paratha forming a square. press gently.

Roast the paratha on hot tawa or shallow fry the parathas. Spread a tsp of oil on both sides and roast to golden and crisp from all sides.

Once done transfer it to a serving plate and serve hot along with raita or curry.