Mughlai Paratha Recipe - How To Make Mughlai Parantha

muglai_paratha

World's best parathas are made in Agra. When Agra became the mughal capital city, paratha became an integral part of their meals. And parathas prepared by their favorite method became famous as Mughlai Paratha.

If you ever visit Agra, go to Belanganj. There are some shops named Rambabu ke Parathe. These shops serve such delicious parathes that you will never forget their taste.

Let's make Mughlai Paratha for today's dinner.

Ingredients for Mughlai Paratha

  • Wheat Flour – 200 gm
  • Refined flour – 200 gm
  • Semolina – 50 gmmuglaiparantha1
  • Baking Powder – half small spoon
  • Salt – Less than 1 small spoon ( or as per taste)
  • Oil – 1 tablespoon
  • Curd – Half small bowl
  • Ghee – for making the parathas
  • Cumin seed – 1 ½ small spoon (optional)

How to Make Mughlai Parantha

Filter wheat flour in a sieve. Take Maida (refined flour) and Suji (Semolina) in a utensil. Mix baking powder and salt in the flour. Mix the curd and oil in this flour properly. Knead the flour in lukewarm water (quantity of water should be equal to half the quantity of flour). Mash and knead the flour till it turns into soft and slick dough. Leave the dough covered for half an hour.

Put the tava or pan on the burner and heat it. Break a small lump from the dough. Shape it like a ball with your hands. Roll it into a flat disk of 7 to 8 inches diameter. Put ghee on the top and sprinkle little jeera (cumin seeds). Keep the knife's point in the center and cut it straight to any corner. Lift this cut corner and keep rolling in a circle (as shown in the photograph). Press and shape it like a round ball again. Roll it again into a flat disk of 7 to 8 inches diameter. Put this flattened dough on the tava or pan and heat it without ghee till it turns light brown. Prepare all the parathas like this.

muglaiparantha2

Now put one tablespoon of ghee on the tava. Put one paratha on it and cook the paratha on both the sides by turning it over. Serve this paratha hot and fresh. Whenever you feel that the amount of ghee becomes less on the pan, put another tablespoon of ghee on it. Slow fry all the parathas similarly.

The Mughlai Parathas are now ready to serve and eat hot along with your favorite vegetable preparations, curd or chutney.

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मुगलाई परांठे

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Comment(s): 1:

  • on 02 June, 2011 18:20:17 PM
    please be good enough to send me more recipes on parathas, as i love parathas. i need to know how some of the parathas becomevery crispy and brown in colour. i am a fan of web site your’ll are doing good in all. please i do want to know more recipes in all. thank you yours sincerely dilshad.
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