How to make Mughlai Parantha - A rich paratha made out of whole wheat flour, refined flour and semolina.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Refined Flour, Whole Wheat Flour

Cuisine : Indian

Course : Breads

Mughlai Parantha Recipe Card

Mughlai Parantha

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Mughlai Parantha checkout Baguette, Bread Rolls, Focaccia, Hot Cross Buns . You can also find more Breads recipes like Pidde, Bajre Ki Roti, Focaccia, Kootoo Ke Aate Ki Puri.

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Mughlai Parantha Recipe

  • Refined Flour for dusting 1 1/2 cups

  • Whole Wheat Flour 1 1/2 cups

  • Semolina (rawa/suji) 1/4 cup

  • Salt to taste

  • Ghee + for frying 6 tablespoons

  • Milk 1/2 cup


Step 1

Mix refined flour, whole-wheat flour and semolina. Add salt, two tablespoons of ghee, milk and knead into a stiff dough.

Step 2

Cover and keep aside for thirty minutes. Divide dough into eight equal portions, roll in refined flour and rest for ten minutes. Roll out each portion into a thin chapatti and apply ghee.

Step 3

Dust with some flour and fold into half. Apply some more ghee, dust with flour and fold further into half lengthwise. Stretch and roll in a spiral and make a ball.

Step 4

Press lightly with hand and roll out into a parantha.