How Do You Cook Mughlai Paratha (Veg And Non Veg)?
Mix water and flour to create a dough consistency. Set dough aside for half an hour to rest. Resting relaxes the gluten, making the dough more pliable and easier to handle. • In a wok or frying pan, heat oil. Add cumin seed. When the cumin seed starts to darken, add chopped onions, garlic and ginger. Saute till the onion is light brown. • Add the tomato puree, kidney beans, and salt to taste. Add red chili powder if using. Allow it to come to a boil. Reduce the heat to a simmer, and cook 10-15 minutes until mixture thickens. • Make small balls of the dough. • Flour your rolling pin and roll each ball out into a circle. Try to make it equal to the size of a small tortilla. • Heat a shallow pan until a drop of water sizzles. Place a roti on the hot pan and lightly dry cook one side of the roti. (Indication: The roti should change color.) • Take it off the pan and in the centre of the cooked side place the stuffing, almost in square form. • Fold the roti over the stuffing like an envelope
