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Paratha Enchiladas

Paratha Enchiladas

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Paratha Enchiladas Topped With Mole Sauce

Make A Hearty Dinner With
Paratha Enchiladas
And Mole Sauce

100 mins
Cooking Time
Intermediate
Difficulty
30
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