Tuesday, 4 September 2012

Mughlai Paratha (Parota)

Enjoy any rich curry recipe with this hot, crispy, authentic Paratha..


2 cups wheat flour
1 tsp salt
1 tsp baking powder
¼ cup melted ghee
½ cup water
Flour for dusting
1 tbsp ghee or oil


  • Shift together the flour, salt and baking powder in a bowl.
  • Rub the ghee into flour mixture using finger tips and gradually add the water to knead into firm dough.
  • Allow to rest covered for 10 min. Divide the dough into equal portions and shape into balls.
  • Roll each of the balls out into discs, sprinkle little wheat flour on one side and ghee or oil on other side.
  • Pleat the parathas, starting from one side and progressing towards the other.
  • Hold one end, and make a coil moving in clockwise motion.
  • Roll out these coils into parathas using rolling pin.
  • Heat a girdle (tawa) and cook each parathas with ghee on both the sides.
  • When done spoon a little ghee or butter on them and crush lightly, to release different layers and serve.


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