Name: Mughlai Paratha recipe by Shivani Jain Awdhane at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Ingredients: All purpose flour (maida) / wheat flour- 1 Cup; Oil - 1 tsp; Salt to taste; For Filling : Potatoes - 5 Medium size; Onion - 1 Large, chopped; Tomato - 1 Large, chopped; Garlic ginger powder - 1 tsp; Green chilies - 2 chopped; Coriander leaves = 1/2 Cup chopped; Coriander powder - 1 tsp; Cumin seeds - 1 tsp; Turmeric powder - 1 tsp; Red chili powder - 1 tsp; Garam masala - 1 tsp; Dry mango powder - 1/2 tsp; Butter - 4 tsp; All purpose flour / Maida - 5 tsp

Ingredients Serving: 2

All purpose flour (maida) / wheat flour- 1 Cup
Oil - 1 tsp
Salt to taste
For Filling : Potatoes - 5 Medium size
Onion - 1 Large, chopped
Tomato - 1 Large, chopped
Garlic ginger powder - 1 tsp
Green chilies - 2 chopped
Coriander leaves = 1/2 Cup chopped
Coriander powder - 1 tsp
Cumin seeds - 1 tsp
Turmeric powder - 1 tsp
Red chili powder - 1 tsp
Garam masala - 1 tsp
Dry mango powder - 1/2 tsp
Butter - 4 tsp
All purpose flour / Maida - 5 tsp

Instructions

Boil potatoes, cool, peel and mash them. Take flour, add salt and oil, mix well, add water and knead a soft dough.
Heat a pan, add oil, cumin seeds, ginger garlic paste, green chilies and saute. Add onion when it's brown then add tomato and saute.
Add turmeric powder, red chili powder, coriander powder, mashed potatoes and mix well Cook for 1 minute.
Add garam masala, dry mango powder and coriander leaves, stir and cook for another 1 minute. Turn off the gas and take out the filling in a bowl.
Take 5 tsp of flour, mix some water, add salt and make a thick paste. Put it aside.
Make a round shape paratha and cook it on a pan on low heat from both sides. Spread the filling evenly on top side. fold it like a pocket and seal with the flour paste so the filling doesn't escape.
Now flip it cook from both sides. Add butter to shallow fry.
Make all the parathas like this and serve hot.

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