Mughlai Parantha

Winter is a time when I normally have parantha (Indian flat bread) for breakfast. One of my favourite ones is the methi parantha (fenugreek greens flat bread). But Hari makes several others too – radish, cauliflower, potato… I love all of them. Hari makes them really soft, without a drop of oil. He makes these paranthas for most of my relatives who visit from abroad – and they keep telling me that they miss his potato flat bread (aloo parantha) the most. This Mughlai parantha was new to me – I came across it on the internet. When I told Hari about it, he said that he has his own version of it – and produced a delectable breakfast!

200 gms firm tofu, grated
1 carrot, grated
1-2 green chillies, chopped fine
1 tbsp coriander leaves, chopped
1/2 tsp red chilli powder
1/2 tsp coriander powder (dhania powder, kothamalli podi)
1/2 cumin powder (jeera powder, jeeraga podi)
A pinch of garam masala
1 medium sized onion, chopped fine
2 cups whole wheat flour
Salt to taste
Knead the wheat flour into a soft dough
Use a little water at a time
The dough should be the consistency of a bread dough
Use more flour to dust the rolling pin, hands and surface

Mix the tofu, carrot, green chillies, coriander leaves, chilli powder, coriander powder, cumin powde, salt and garam masala in a bowl
Divide the dough into 6 equal sized balls
Roll each ball into the shape of a circular flat bread
Put about 3 tbsp of the masala in the centre of the flat bread
Fold the edges firmly and roast on a girdle
Once one side has dark brown spots appearing, flip over and brown the other side
Remove from flame and cut into two pieces
Repeat the procedure for the remaining dough
Serve hot with your choice of dal (lentil curry) or raita (vegetable vegan yogurt dip)

2 Comments Add yours

  1. Dorothy says:

    How do you make wwflour into dough?


    1. Hi, Sorry for this very late reply. Your comment went into my spam folder and I saw it only today. Apologies.
      Just add the whole wheat flour to a bowl and optionally add a pinch of salt. Add water, a little at a time, and knead the dough exactly as you would do for breads. Once you have a fairly smooth dough that doesn’t stick to the sides of the bowl, set it aside for 10-15 minutes. You dough is now ready to be rolled into flat Indian bread to make Mughlai parantha.


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