Simple, practical, and full of everyday flavour, mughlai paratha recipe | moglai porota | veg bengali mughlai paratha is a vegetarian mughal paratha made with maida / plain flour, oil, and salt in about 40 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 30 minutes
  • Total time: 40 minutes
  • Yield: 6 paratha
  • Category: paratha
  • Cuisine: mughal

Ingredients

for dough:

  • 2 cup maida / plain flour
  • 2 tbsp oil
  • ½ tsp salt
  • water for kneading

for stuffing:

  • 2 tsp oil
  • ½ onion (finely chopped)
  • 2 chilli (finely chopped)
  • 1 tsp ginger garlic paste
  • 1 capsicum (finely chopped)
  • 1 carrot (grated)
  • ¼ tsp turmeric
  • ½ tsp kashmiri red chilli powder
  • ½ tsp coriander powder
  • ¼ tsp cumin powder / jeera powder
  • ½ tsp aamchur / dry mango powder
  • ¼ tsp garam masala
  • ½ tsp salt
  • 2 cup paneer (grated)

Method

  1. prepare the stuffing by heating 2 tsp oil.
  2. saute ½ onion, 2 chilli and 1 tsp ginger garlic paste for 2 minutes.
  3. further add 1 capsicum, 1 carrot and saute till the vegetables shrink.
  4. additionally, add ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp coriander powder, ¼ tsp cumin powder, ½ tsp aamchur, ¼ tsp garam masala and ½ tsp salt.
  5. saute for a minute or till spices turn aromatic.
  6. keep aside and allow to cool the paneer stuffing completely.
  7. after the dough has rested for 20 minutes, knead slightly and pinch a ball sized dough.
  8. roll the dough to slightly thin thickness.
  9. further, spread the prepared paneer stuffing in centre.
  10. now carefully fold and close all sides of paratha forming a square. press gently.
  11. roast the paratha on hot tawa or shallow fry the parathas.
  12. spread a tsp of oil on both sides and roast to golden and crisp from all sides.
  13. finally, serve veg mughlai paratha along with raita or curry.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.