Mughlai Paratha

INGREDIENTS

• 1 cup wheat flour 
• 1 small onion, finely chopped 
• 1 teaspoon ginger-garlic paste 
• 2 green chillies, finely chopped 
• ½ cup finely chopped or grated vegetables of choice (beans, carrot, peas, capsicum, cabbage) 
• ½ cup crushed paneer 
• 1 teaspoon coriander powder 
• ½ teaspoon black pepper 
• 1 teaspoon kitchen king masala 
• Salt to taste 
• Oil 

METHOD

• In a bowl, place the flour, salt and 1 teaspoon of oil. Mix well and knead the dough. 
• Rest it for 20 to 30 minutes. 
• Meanwhile, heat a pan and add some oil to it. 
• Once the oil is heated, add the onion followed by the ginger-garlic paste and sauté well. 
• Now add the chillies and the vegetables and mix well. 
• Add the crushed paneer. 
• Add salt and the powdered spices and cook on a high flame till the mixture is dry. 
• Turn the heat off and let the mixture cool down. 
• Take a large piece of dough and roll it to form a large and thin roti. 
• Add the prepared mixture in the centre and spread evenly in a square shape. 
• Fold all the 4 sides of the paratha carefully, forming a square. Make sure no side is open. 
• Heat a tawa and carefully place the paratha on it. 
• Cook it well on both sides till it turns crispy golden brown.