Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, hyderabadi mughlai paratha. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Hyderabadi Mughlai Paratha is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They’re fine and they look fantastic. Hyderabadi Mughlai Paratha is something which I’ve loved my whole life.
Mughlai Paratha in Hyderabad - View Menus, Photos, Reviews and Information for restaurants serving Mughlai Paratha in Hyderabad on Zomato. Zomato is the best way to discover great places to eat in your city. Our easy-to-use app shows you all the restaurants and nightlife options in your city, along with menus, photos, and reviews. Mughlai Paratha Recipe, Learn how to make Mughlai Paratha (absolutely delicious recipe of Mughlai Paratha ingredients and cooking method) About Mughlai Paratha Recipe: Parathas are undoubtedly a staple Indian food that can be eaten with almost anything.
To begin with this recipe, we must prepare a few components. You can cook hyderabadi mughlai paratha using 15 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Hyderabadi Mughlai Paratha:
- Prepare 2.5 cups wheat flour
- Take 5 tablespoons oil
- Get 2 teaspoons salt
- Prepare 1 cup water
- Prepare 3 medium sized potatoes
- Make ready 1/2 cup grated carrot
- Get 1/2 cup boiled muttor
- Make ready 1 teaspoon chilli ginger paste
- Make ready 1/2 teaspoon jira
- Take 1/4 th cup coriander leaves, chopped
- Get 1/2 teaspoon turmeric powder
- Get 3/4 th teaspoon red chilli powder
- Make ready 3/4 th teaspoon coriander jira powder
- Make ready 1/2 teaspoon chat masala
- Get 1/2 teaspoon garam masala
Add the grated carrot, green chilli, paneer, garam masala, crushed fennel seeds, red chilli powder, salt and mint leaves. They are commonly known as spinach paratha (stuffed with spinach leaves), aloo paratha (stuffed with potatoes), mooli ka paratha (stuffed with radish) and so on…., kheema paratha is an exceptionally delectable breakfast snack from the Hyderabadi and Mughlai cuisine. A stuffed paratha can be eaten simply with a blob of butter spread on top or. Mughlai Keema Paratha is a classic recipe of street food found on the streets of Bengal of a stuffed paratha with a layer of egg and spicy mutton keema wrapped to make a lifafa-envelope style flaky parathas This paratha is then shallow fried and cooked until crisp.
Steps to make Hyderabadi Mughlai Paratha:
- First, take a big bowl and pour wheat flour, 3 tablespoons of oil, 1/2 teaspoon of salt and make a dough. Cover with plate and rest it for 15 minutes
- Then boil the potatoes and muttor. Meanwhile, grate carrot and make green chilli ginger paste.
- The next step is to take a pan and add 2 tablespoon of oil. Add jira and let it crackle. Then add chilli ginger paste and carrot and 1/2 teaspoon salt. Let carrot cook for 2 -3 minutes.
- Now, add turmeric powder, red chilli powder, coriander jira powder, chat masala, and garam masala. Then add 2 tablespoon of water to cook all the masalas properly.
- The next step is to add boiled potatoes and muttor and add salt for both the veggies. Add coriander on the top of the stuffing.
- Then take a part of dough and make a thin paratha. Spread the stuffing evenly on the paratha and wrap from all the 4 sides like an envelope.
- Take a tawa and roast paratha using oil on both the sides. Serve with dahi and sauce and add butter on the top.
A stuffed paratha can be eaten simply with a blob of butter spread on top or. Mughlai Keema Paratha is a classic recipe of street food found on the streets of Bengal of a stuffed paratha with a layer of egg and spicy mutton keema wrapped to make a lifafa-envelope style flaky parathas This paratha is then shallow fried and cooked until crisp. Although the traditional recipe calls for mutton keema you could also use. Mughlai paratha is an exemplary illustration of Mughal influence on the cuisine of Bengal that had sneaked through the kitchens of Nawabs of Murshidabad and now has become the most sought after. Combine the plain flour, whole wheat flour, semolina and salt in a deep bowl, mix well and knead into a soft dough using enough water.
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