Instructions

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To begin making the Veg Mughlai Paratha Recipe, mix all the ingredients mentioned under dough and add water to make a soft and smooth dough.

Cover the dough with a muslin cloth and keep aside while you prepare the filling.

Heat a pan and dry roast all the whole spices mentioned under 'all spice mix' on a low flame. Do not burn them. Once the aromas of the spices wafts in the air, turn off the flame and let them cool.

Grind the roasted spices into fine powder and store in an air tight jar for further use in curries etc,

Heat oil in a wok and add chopped onions. Sauté till they are golden.

Now add minced ginger and garlic along with chopped green chilies. Fry till raw smell goes of and is brown in colour.

Add chopped bell peppers and crumbled and mix well. Cook until the peppers soften.

Simmer the gas and add salt, coriander powder, turmeric powder and 1 teaspoon allspice mix and mix thoroughly. Close the lid and let the stuffing cook until the masala is cooked.

Add chopped mint and coriander and quickly give a nice mix again and turn off the gas. Let the stuffing cool till room temperature.

Meanwhile in a separate bowl, add wheat flour and mix littler water to form a sticky paste and keep aside.

Heat a non stick tawa / pan. Pinch a large size lobe from the dough and roll to make a big chapati.

Place the chapati on a heated pan. Allow few boils to come and flip it over.

Take a large spoon of the mixture (stuffing) and place on the centre .

Now carefully close all sides of paratha to make a square. While you fold you can spread some of the wheat flour paste so that it closes easily.

Add oil from sides and shallow fry the parathas till they are golden and crisp from all sides.

Transfer the paratha to the serving plate and serve hot.

Serve Veg Mughlai Paratha along with Dhaniya Pudina Chutney and Boondi Raita for a weekend lunch or dinner.

Serve Mughlai Keema Paratha along with Dhaniya Pudina Chutney and Boondi Raita for a weekend lunch or dinner.