Pocket parota recipe | How to make mughlai paratha | Royal stuffed parata
By Latha on July 28th, 2023
Mughlai paratha or pocket parota recipe explained with step by step pictures and video. This paratha or parata is very tasty and is very easy to prepare. Rich and tasty stuffing is used in this recipe and it can be served without any sides. Royal mughlai veg paratha is a must try recipe.
I have named this recipe "pocket parota" and it is adopted from popular Mughlai paratha or royal parata. I have used amchur powder in this recipe, which can be replaced by lemon juice and I have used kasuri methi in this recipe, which can be replaced by coriander leaves. You can add any chopped vegetables like chopped cabbage, cauliflower or grated beetroot.
If you are looking for more paratha recipes then do check my methi paratha, layered paratha, palak paratha, radish or moolangi paratha and carrot paratha recipes. I have made a quick video on this aloo paratha, which I have embedded it below. Please have a look.
You can find many Karnataka style breakfast recipes. Do read, try and enjoy the drool worthy food!!
I have made a video on this recipe with Kannada narration, which I have embedded it below. Kindly have a look.
Preparation time: 30 min
Cooking time: 15 min
Serves: 7 - 8
Ingredients for the dough: (measuring cup used = 240ml)
- 1.5 cups wheat flour
- 1 tbsp oil
- 3 tbsp oil for cooking
- Salt as per taste
Ingredients for the stuffing: (measuring cup used = 240ml)
- 1 onion
- 1 - 2 green chillies
- 1 tsp ginger garlic paste
- 1/2 capsicum
- 1 small carrot
- Pinch of turmeric powder
- 1/2 - 1 tsp red chilli powder
- 1/2 tsp coriander powder
- 1/4 tsp cumin powder
- 1/4 tsp garam masala
- 1/4 tsp amchur powder
- 100gm paneer
- 1 tbsp kasuri methi or coriander leaves
- 1 tbsp cooking oil
- Salt as per your taste
Instructions for making mughlai paratha:
- Knead a soft dough using wheat flour, salt, water and oil.
- In a pan heat the oil. Fry finely chopped onion and green chillis.
- Add in ginger garlic paste and continue frying.
- Add finely chopped capsicum and grated carrot. Continue frying until soft.
- Add in all the spices like salt, turmeric, red chilli powder, coriander powder, cumin powder, garam masala and amchur powder. Give a quick mix.
- Add in grated paneer and kasuri methi. You can replace the kasuri methi with chopped coriander leaves.
- Give a good mix and switch off the stove.
- Take a large lemon sized dough and roll it.
- Place the stuffing in the middle.
- Fold it like a pocket.
- Roll it again gently.
- Cook it in a pan or tava by drizzling required oil.
- Serve it hot and enjoy.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
Dear Reader,
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