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Mughlai Paratha

Mughlai Paratha is a popular Indian Breakfast
Author :
Category :
Vegetarian
Course :
Breakfast
Cuisine :
Indian
Technique :
Shallow Fry
Difficulty :
Medium
Servings :
Serves 2
RATINGs :

Ingredients

200 gms - all-purpose flour

1/2 tsp - baking powder

1/2 tsp - salt

1 tbsp - oil

85 - 100 gms - water ( to make dough )

1 - beaten Egg

1/4 cup - Extra flour

8 tsp - Extra oil

Method

  1. Sieve together flour, baking powder and salt.
  2. Rub the sieved flour with 1 tbsp oil and slowly add water (85- 100 ml) to make a stiff dough.
  3. Divide the dough into 4 equal portions and shape them into round balls.
  4. Roll out each ball into a thick flat round (approximately 4 - 5 inches in diameter).
  5. Apply a little oil, sprinkle a little flour and fold it into semi-circle.
  6. Again apply oil and flour. Fold in lengthwise.
  7. Roll it, press down and roll out again into a square of 8 x 8 - inch.
  8. Brush the surface of each paratha with beaten egg and turn all four corners towards the centre.
  9. Heat griddle and apply a little oil.
  10. Put the paratha on it. Cook by adding oil around the edges.
  11. Turn and fry the other side by applying oil.
  12. When brown patches appear on both sides, remove from the griddle and serve hot with any Mughlai - North Indian dishes of your choice.
  13. Recipe Courtesy: Niya's World
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Bridget White-Kumar

Bridget White-Kumar

Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian Food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.

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