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A royal twist on the classic aloo paratha! This Mughlai version features a soft, flaky flatbread stuffed with a rich, aromatic filling of potatoes, paneer, nuts, and fragrant spices. A truly indulgent meal.
For 4 servings
Prepare the Dough
Create the Mughlai Filling
A royal twist on the classic aloo paratha! This Mughlai version features a soft, flaky flatbread stuffed with a rich, aromatic filling of potatoes, paneer, nuts, and fragrant spices. A truly indulgent meal.
This mughlai recipe takes 55 minutes to prepare and yields 4 servings. At 673.46 calories per serving with 18.94g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch or dinner.
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Stuff and Roll the Parathas
Cook the Parathas
Serve
For a tangy crunch, add 2 tablespoons of dried pomegranate seeds (anardana) to the filling mixture.
Add a pinch of saffron soaked in 1 tablespoon of warm milk to the dough for a royal aroma and a beautiful golden hue.
To make this recipe vegan, replace paneer with crumbled firm tofu, use a plant-based milk like almond or soy milk for the dough, and substitute ghee with a neutral vegetable oil or vegan butter.
For a nut-free version, simply omit the cashews. You can add 2 tablespoons of melon seeds (magaz) for a similar texture.
The whole wheat flour (atta) and potatoes provide complex carbohydrates, which are a primary source of sustained energy for the body and can help you feel full for longer.
Paneer is a good source of casein protein, which is essential for muscle repair, growth, and overall body function. It also provides calcium for bone health.
Spices like turmeric, ginger, and coriander are known for their anti-inflammatory and digestive properties, adding both complex flavor and potential wellness benefits.
One Mughlai Aloo Paratha contains approximately 350-400 calories, primarily depending on the amount of ghee used for cooking and the size of the paratha.
While delicious, it is an indulgent dish rich in carbohydrates and fats from potatoes, paneer, and ghee. It's best enjoyed in moderation. The use of whole wheat flour (atta) adds beneficial dietary fiber.
This usually happens if the filling is too wet or not completely cool. Ensure your boiled potatoes are dry (you can even refrigerate them after mashing to reduce moisture) and the filling is at room temperature. Also, avoid over-stuffing the dough.
Yes, the filling can be prepared up to 24 hours in advance and stored in an airtight container in the refrigerator. This can save significant prep time.
Absolutely. Half-cook the parathas on the tawa without any ghee. Let them cool completely, then stack them with parchment paper between each one and store in a freezer-safe bag. To serve, cook them directly from frozen on a hot tawa with ghee until golden and cooked through.
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