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Veg Moglai Porota | Veg Mughlai Paratha

  • Published On April 30, 2023
  • In Video
  • By Vijay Haldiya
  • 0 comments
  • Prep Time
    25 minutes
  • Cook Time
    5 minutes
  • Difficulty Level
    Intermediate

Veg Moglai Porota | Veg Mughlai Paratha is a colorful and delicious street food.

Veg Moglai Porota | Veg Mughlai Paratha is a protein-rich stuffed dish. This is a traditional Bengali dish. Whenever you don’t want to make sabzi and roti, you can prepare this paratha. It is a complete meal in itself, pair it up with achar or curd or chutney. This will be the best choice for busy weekdays. Moreover, paneer is a rich source of protein, and thus, it is ideal for vegetarians. So try to make this recipe in your kitchen and share your feedback with us.

This is recipe no. 1 from Kolkata prepared in the Wonderchef Zayka Premier League – Season 4 by lovely Mom : Vijay Haldiya

Tips and Suggestions by the Mom Chef :

  • You can add any type of capsicum as per the availability.
  • Keep vegetables crunchy.
  • You can prepare this paratha using only wheat flour or wheat flour and maida in a 1:1 ratio.
  • Oil can be used instead of ghee to roast paratha.

For more such exciting recipes like Veg Moglai Porota | Veg Mughlai Paratha, Please click on the following links:

  1. 2 Types Of South Indian Chutney
  2. Vadappa With Sweet Dal | Rice Poori With Sweet Dal
  3. Dhaniya Mirch Ka Paratha

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Ingredients

  • FOR PREPARING STUFFING :
  • Oil - 1 tbsp
  • Green chilli / Hari mirchi - 2 to 3 Finely chopped
  • Ginger / Adarak - 1 Inch grated
  • Onion / Pyaz - 2 Finely chopped
  • Tricolor bell pepper / Shimla mirch - 1 Cup finely chopped
  • Carrot / Gajar - 1 Grated
  • Salt - As per taste
  • Red chilli powder / Lal mirch powder - 1 tsp
  • All spice mix powder / Garam masala - 1/2 tsp
  • Dry mango powder / Amchur powder - 1/2 tsp
  • Cottage cheese / Paneer - 1 Cup grated
  • Boiled potato / Uble huye aloo - 2 Peeled and mashed
  • Coriander leaves / Hara dhaniya - A handful
  • FOR PREPARING VEG MOGLAI PARATHA :
  • All purpose flour / Maida - 2 Cups
  • Salt - As per taste
  • Oil - 2 tsp
  • Water - As required
  • Clarified butter / Ghee - As required for roasting
  • tsp = teaspoon
  • tbsp = tablespoon

Instructions

  1. FOR PREPARING STUFFING :
  2. Heat oil in a wonderchef non-stick pan. Add green chilli and ginger. Saute it for a few seconds on medium flame.
  3. Then add onion and saute it for a few seconds on medium flame.
  4. Add tricolor bell peppers and carrot. Mix well. Saute it for 1 to 2 minutes on medium flame.
  5. Add salt, red chilli powder, all spice mix powder, and dry mango powder. Mix well.
  6. Further, add paneer and boiled potato. Mix well. Add coriander leaves and mix well. Once done, keep it aside and let it cool down slightly.
  7. FOR PREPARING VEG MOGLAI PARATHA :
  8. Take all purpose flour in a bowl. Add salt and oil. Then add water gradually and prepare a medium consistency dough.
  9. Keep it aside and let it rest for 15 to 20 minutes.
  10. Take small ball sized dough and make round shaped big circular peda from the dough. Dust it with flour and roll a peda to make a paratha. Add the prepared stuffing to it.
  11. Now fold the paratha's all excess parts of both sides, top, and bottom, and prepare like an envelope. Dust it with flour and slightly roll it
  12. Meanwhile, heat a wonderchef non-stick tawa. Place the prepared paratha on the tawa. Cook on one side.
  13. Flip it once it is slightly brown, apply ghee on both sides and cook it on a low to medium flame. Press the paratha while cooking it to make it crispy.
  14. Hold the paratha using tongs to roast paratha's folded side.
  15. Once done. Take it out to the serving plate.
  16. 'Veg Moglai Porota | Veg Mughlai Paratha' is ready to be served.
  • Servings : 1
  • Ready in : 30 minutes
  • Special Category : Healthy Food, Jhatpat Cooking (5 Min), Paratha
  • Recipe Type : Dinner, Lunch

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About Chef

Vijay Haldiya

Passionate about cooking!! Believes that the best way to live life is to live your passion daily!

Read more about this chef...

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