Paratha Enchiladas

Fusion

Intermediate

Main Course

Paratha Enchiladas Topped With Mole Sauce

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Make A Hearty Dinner With
Paratha Enchiladas
And Mole Sauce

Name: Make A Hearty Dinner With ~Paratha Enchiladas~ And Mole Sauce
Total time: 100 min
Yield: 1
Cuisine: Fusion
Ingredients: For the Paratha:; 2 cups Aashirvaad 100% MP Sharbati Atta; as needed Water; ½ tsp Salt; 1 tbsp Oil (for dough); for cooking Oil; For the filling:; 1 large Onion, finely chopped; 4 cloves Garlic, minced; 1 medium Red bell pepper, finely chopped; 1 cup Cooked kidney beans; ½ cup Sweet corn kernels; 1 tsp Cumin powder; 1 tsp Smoked paprika; to taste Salt; 1 tbsp Oil; For the Mole Sauce:; 3 Dried ancho chillies; 2 Dried guajillo chillies; 1 small Onion, roughly chopped; 3 cloves Garlic; 1 large Tomato, chopped; 2 tbsp Almonds; 1 tbsp Raisins; 1 tbsp Sesame seeds; 1 small piece Cinnamon stick; 2 Cloves; 20g Dark chocolate (70%); 1½ cups Vegetable stock; 2 tbsp Oil

100 mins

Cooking Time

Intermediate

Difficulty

Ingredients

Veg

Diet

Paratha Enchiladas with Mole Sauce combine Indian dough technique with Mexican sauce craft. Soft parathas made using Aashirvaad 100% MP Sharbati Atta stay flexible and absorb more without tearing, and bake evenly. The mole balances dried chillies, nuts, spice, and dark chocolate for depth that builds slowly with every bite.

Ingredients

UNITSIngredients

For the Paratha:

2 cupsAashirvaad 100% MP Sharbati Atta

as neededWater

½ tspSalt

1 tbspOil (for dough)

for cookingOil

For the filling:

1 largeOnion, finely chopped

4 clovesGarlic, minced

1 mediumRed bell pepper, finely chopped

1 cupCooked kidney beans

½ cupSweet corn kernels

1 tspCumin powder

1 tspSmoked paprika

to tasteSalt

1 tbspOil

For the Mole Sauce:

3Dried ancho chillies

2Dried guajillo chillies

1 smallOnion, roughly chopped

3 clovesGarlic

1 largeTomato, chopped

2 tbspAlmonds

1 tbspRaisins

1 tbspSesame seeds

1 small pieceCinnamon stick

2Cloves

20gDark chocolate (70%)

1½ cupsVegetable stock

2 tbspOil

to tasteSalt

For Assembly:

½ cupGrated cheese

for garnishSesame seeds

Related Recipes:

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Follow
Directions

Description - Step 1

Dough Building

Start by mixing Aashirvaad 100% MP Sharbati Atta with salt and oil in a wide bowl. Add water slowly while bringing everything together, then knead until the dough turns smooth, soft, and evenly hydrated with no dry patches. MP Sharbati wheat absorbs water uniformly, which creates natural elasticity without making the dough sticky. Cover the dough and let it rest so the gluten relaxes and the wheat aroma develops fully.

Description - Step 2

Paratha Cooking

Once rested, divide the dough into equal portions and roll them into medium-thick discs. Cook each paratha on a hot tawa using a light coating of oil, turning until pale golden spots appear on both sides. The goal is to cook them through without crisping, as flexibility is essential for rolling later. Stack the cooked parathas and keep them covered so trapped steam preserves softness.

Description - Step 3

Filling Base

Heat oil in a pan and sauté the chopped onion until it turns translucent and sweet. Add garlic and red bell pepper, cooking until their moisture evaporates and the mixture softens. Stir in cooked kidney beans, sweet corn, cumin powder, smoked paprika, and salt, mixing well so the spices coat evenly. Cook until the filling holds together without becoming dry, then remove from heat.

Description - Step 4

Mole Foundation

Lightly toast the ancho and guajillo chillies until fragrant, then soak them in hot water until they soften and become pliable. In a separate pan, sauté onion and garlic in oil until lightly golden, then add tomato, almonds, raisins, sesame seeds, cinnamon, and cloves, cooking until aromatic. Blend this mixture with the soaked chillies and vegetable stock into a smooth paste. Return it to the pan and simmer gently, stirring often, before melting in dark chocolate to build depth, sheen, and complexity.

Description - Step 5

Assembly

Spread a thin, even layer of mole sauce across the base of a baking dish to prevent sticking. Place the prepared filling along the centre of each paratha, roll it snugly, and arrange it seam-side down in the dish. Pour the remaining mole sauce over the rolls, ensuring full coverage, so the parathas absorb flavour evenly. Finish by sprinkling grated cheese over the top.

Step 1

Dough Building

25 Minutes

Step 2

Paratha Cooking

15 Minutes

Step 3

Filling Base

10 Minutes

Step 4

Mole Foundation

25 Minutes

Plate it up!

Plating Instructions

Serve two enchiladas per plate with extra mole spooned on top.

Pairing Instructions

Pair these rich, smoky enchiladas with a refreshing side of zesty lime crema or a crisp cucumber salad.

Garnishing Instructions

Finish with sesame seeds for texture and visual contrast.

Paratha Enchiladas

Make A Hearty Dinner With
Paratha Enchiladas
And Mole Sauce

Ingredients

Related Recipes:

Mochi-Stuffed Brownie Bites: Chewy Christmas Chocolate Treats

Sesame Tandoori Ramen: A Bold Indian Twist on Classic Noodles

Follow
Directions

Description - Step 1

Dough Building

Description - Step 2

Paratha Cooking

Description - Step 3

Filling Base

Description - Step 4

Mole Foundation

Description - Step 5

Assembly

Description - Step 6

Baking

Plate it up!

Plating Instructions

Pairing Instructions

Garnishing Instructions

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Paratha Enchiladas

Make A Hearty Dinner With Paratha Enchiladas And Mole Sauce

Ingredients

Related Recipes:

Mochi-Stuffed Brownie Bites: Chewy Christmas Chocolate Treats

Sesame Tandoori Ramen: A Bold Indian Twist on Classic Noodles

FollowDirections

Description - Step 1

Dough Building

Plate it up!

Plating Instructions

Pairing Instructions

Garnishing Instructions

You may also like

Make A Hearty Dinner With
Paratha Enchiladas
And Mole Sauce

Follow
Directions

You may also
like