Mughlai Paranthas Recipe
Ingredients
| Wheat flour | 3 Cup (16 tbs) | |
| Eggs : 2 well beaten with 1/4 tsp salt and 1 tbsp milk | ||
| Ghee | 2 Tablespoon | |
| Baking powder | 1 Teaspoon | |
| Ghee | 3 Tablespoon | |
| Frying Oil | 2 Cup (16 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.
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.
Chef
