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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.

Print Recipe
Mughlai Paratha Yum
Mughlai Paratha
Course breads
Cuisine north indian
Prep Time 20 minutes
Cook Time 30 minutes
Passive Time 60 minutes
Servings
paratha
Ingredients
  • 1 cup Atta (Chapati Flour)
  • 2 cups All purpose Flour
  • 1 tsp Salt
  • tbsps Ghee
  • ¼ cup Cilantro – finely chopped
  • ¾ cup Yogurt
  • ¾ cup Cream cheese – softened (I used whipped cream cheese which doesn’t have to be softened since it’s already whipped)
Course breads
Cuisine north indian
Prep Time 20 minutes
Cook Time 30 minutes
Passive Time 60 minutes
Servings
paratha
Ingredients
  • 1 cup Atta (Chapati Flour)
  • 2 cups All purpose Flour
  • 1 tsp Salt
  • tbsps Ghee
  • ¼ cup Cilantro – finely chopped
  • ¾ cup Yogurt
  • ¾ cup Cream cheese – softened (I used whipped cream cheese which doesn’t have to be softened since it’s already whipped)
Mughlai Paratha
Instructions
  1. Sift atta, all purpose flour and salt.
  2. Add ghee and rub into the flour and mix until it resembles crumbs.
  3. Add cilantro and mix well.
  4. Blend yogurt and cream cheese into a smooth past and add to the flour mixture.
  5. 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.
  6. Cover the dough with damp paper towel or kitchen towel and rest for about 1 hour.
  7. Divide the dough into 8-10 equal parts.
  8. 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.
Recipe Notes

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.

Diabetes Diet/Management: Kamalika, Smitha, Suma

Kid Friendly Recipes: Anusha, Cool Lassi(e)

Seven Days of Soup:Priya Suresh

Seven Days of Indian Bread:Jayasree

Seven Days of Cakes:Priya Vasu

Seven Days of Preserves: Gayathri Kumar, Vaishali

30 Minutes Meals: Priya Mahadevan, Srivalli

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15 thoughts on “Restaurant style Mughlai Paratha”

  1. tempting paratha!….just pass me the paratha with that curry…my dinner will be all set!SmithaSmitha’s Spicy Flavors

  2. All the dishes look delectable as Priya said. The parathas look so soft and you don’t need any more BMs to perfect your rotis I guess. 🙂

  3. The addition of cream cheese in a paratha? Its totally new. I didn’t know one can do that..lovely designer paratha.. 🙂

  4. Thanks for you sweet comments Pavani, To answer your question, I just like to think outside the box and explore and push the limits – heck I have no boss telling me what I should work on and worst case scenario, it’s an experiment gone bad (believe me I’ve had a few of those) and brush that aside and move on to the next brainwave – :))

  5. wow pavani for all you said you are making parathas as a pro…the entire set up looks very inviting and pleasing ..love that koftas too..I agree with Suma..:)

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