Restaurant style Mughlai Paratha

Today I have a restaurant style Mughlai paratha, it sounds pretty fancy and exotic, but it doesn’t need any special ingredients except for some yogurt and cream cheese. Recipe courtesy India curry and I followed it pretty much to the T.

What did I learn: Restaurant style Parathas CAN BE MADE AT HOME.

Ingredients:
Atta (Chapati Flour) – 1 cup
All purpose Flour – 2 cups
Salt – 1tsp
Ghee – 1½ tbsp
Cilantro – ¼ cup, finely chopped
Yogurt – ¾ cup

Cream cheese – ¾ cup, softened (I used whipped cream cheese which doesn’t have to be softened since it’s already whipped)

Method:

• Sift atta, all purpose flour and salt.
• Add ghee and rub into the flour and mix until it resembles crumbs.
• Add cilantro and mix well.
• Blend yogurt and cream cheese into a smooth past and add to the flour mixture.
• Add water as needed and mix to form smooth dough. Knead for at least 5 minutes. I used my stand mixer to knead and it came out perfect.
• Cover the dough with damp paper towel or kitchen towel and rest for about 1 hour.
• Divide the dough into 8-10 equal parts.
• Roll each dough into 6” round or oval discs and cook them on hot skillet (tawa) until brown spots are formed on both sides, brush with ghee while cooking if desired.

Serve with your favorite restaurant style curry. I served paneer kofta curry and simple peas pulao on the side to make a truly restaurant style dinner.

Lets see what my fellow marathoners BM#4 have been cooking up today.

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