Name: Mughlai prontha recipe by naveen baid at BetterButter
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2
Ingredients: Maida - half cup; Wheat flour - half cup; Cabbage - half, chopped; Carrot - 2 chopped; Milk cream - 3 tbsp; Black Pepper - As per taste; Salt - as per taste; Ghee - 1tbsp; For chutney - 1onion; 1tomato; Salt

ABOUT Mughlai prontha RECIPE

A yummy dish perfect for rainy weather. Learnt from my maternal aunt (mamisa).

Ingredients Serving: 2

Maida - half cup
Wheat flour - half cup
Cabbage - half, chopped
Carrot - 2 chopped
Milk cream - 3 tbsp
Black Pepper - As per taste
Salt - as per taste
Ghee - 1tbsp
For chutney - 1onion
1tomato
Salt

Instructions

First take finely chopped cabbage and carrot, cook them for 3 to 5 minutes, add milk cream, salt and black pepper, mix well, switch off gas, keep aside.
Now knead a dough using normal water with maida and wheat flour.
Make equal part small balls from the dough.
Roll each ball with the help of roller pin, put the mixture of veggie on half side and fold them in D shape.
Lock the corners with the help of fork.
Heat the non stick tawa on medium flame, cook these mughlai prontha from both side with pure ghee.
Serve with fresh tomato and onion chutney (add salt in chopped onion and tomato then grind but not cooked).

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