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Mughlai Paranthas

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Ingredients
  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)
Directions

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

Cuisine: 
Indian
Method: 
Fried
Dish: 
Bread

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