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How To make Agra Paratha Thali? | Instant Agra Paratha Thali Recipe
Agra, the city of Taj Mahal, is famous for its Mughlai cuisine. The Agra Paratha Thali is a popular dish in Agra, which includes various types of parathas, chutneys, and curries. This dish is a must-try for all the foodies who love Indian cuisine. In this article, we will share the recipe for the Agra Paratha Thali.
Here is a breakfast recipe that is easy to prepare and delicious to eat.
Ingredients
For the parathas:
- 2 cups wheat flour
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/4 tsp baking powder
- 2 tbsp ghee
- 1/2 cup milk
For the chutneys:
- 1 cup paneer, cut into cubes
- 1 cup cauliflower, cut into florets
- 1 cup peas
- 1 cup potatoes, peeled and cut into cubes
- 1 onion, chopped
- 1 tsp ginger-garlic paste
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1/2 tsp garam masala powder
- 1/4 cup tomato puree
- 1/4 cup cream
- Salt to taste
- 2 tbsp oil
For the curries:
- 1/2 cup mint leaves
- 1/2 cup coriander leaves
- 1/2 inch ginger
- 2 green chilies
- 1/2 tsp cumin seeds
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/2 tsp lemon juice
Instructions:
- To make the parathas, mix wheat flour, all-purpose flour, salt, sugar, and baking powder in a bowl.
- Add ghee and mix well.
- Gradually add milk and knead the dough.
- Cover the dough and let it rest for 30 minutes.
- Divide the dough into small balls.
- Roll out each ball into a circle.
- Apply some ghee on the circle and fold it in half.
- Apply ghee on the half circle and fold it again to make a triangle.
- Roll out the triangle into a paratha.
- Heat a tawa and cook the paratha on both sides until golden brown.
- To make the mint chutney, blend mint leaves, coriander leaves, ginger, green chilies, cumin seeds, salt, sugar, and lemon juice in a blender.
- To make the tomato chutney, blend tomato, onion, ginger-garlic paste, cumin seeds, coriander powder, turmeric powder, red chili powder, and garam masala powder in a blender.
- Heat oil in a pan.
- Add onion and fry until golden brown.
- Add ginger-garlic paste and fry for a minute.
- Add tomato puree and fry for 2-3 minutes.
- Add paneer, cauliflower, peas, and potatoes.
- Add salt and water.
- Cover and cook for 15-20 minutes or until the vegetables are cooked.
- Add cream and mix well.
- Serve the parathas with the chutneys and curries.
The Agra Paratha Thali is a complete meal in itself. It includes different flavors and textures, which make it a delight for the taste buds. The parathas are soft and crispy.