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Mughlai Paranthas

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  Wheat flour 3 Cup (48 tbs)
  Eggs 2 , well beaten with 1/4 tsp salt and 1 tbsp milk
  Salt 1⁄4 Teaspoon (For Beating The Eggs)
  Milk 1 Tablespoon (For Beating The Eggs)
  Ghee 2 Tablespoon
  Baking powder 1 Teaspoon
  Ghee 3 Tablespoon
  Oil 2 Cup (32 tbs) (For Frying)

1. Sift flour, salt and baking powder together.
2. Rub in ghee.
3. Gradually add water to make a stiff dough and knead well.
4. Make balls.
5. Roll out, coat with ghee.
6. Roll into a swiss roll and roll out.
7. Once again spread a little more ghee and again form a swiss roll.
8. Now press down to form a ball.
9. Roll out and brush the surface of each parantha with the beaten egg. Bring all four corners towards the centre and shallow fry.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6176 Calories from Fat 4855

% Daily Value*

Total Fat 550 g845.9%

Saturated Fat 110.2 g551.1%

Trans Fat 0 g

Cholesterol 625.5 mg208.5%

Sodium 1044.6 mg43.5%

Total Carbohydrates 286 g95.3%

Dietary Fiber 47.6 g190.4%

Sugars 3.2 g

Protein 66 g133%

Vitamin A 10.7% Vitamin C

Calcium 57.1% Iron 97.4%

*Based on a 2000 Calorie diet

Mughlai Paranthas Recipe