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.
- 1 cup Atta (Chapati Flour)
- 2 cups All purpose Flour
- 1 tsp Salt
- 1½ 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)
- 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.