Sanjeev Kapoor

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Mughlai Parantha  Recipe

A rich paratha made out of whole wheat flour, refined flour and semolina.

This is an exclusive website recipe.

Preparation Time : 26-30 minutes

Cooking time : 26-30 minutes

Servings : 4

Mughlai Parantha

Main Ingredients

Refined flour (maida), Whole wheat flour (atta)





Level Of Cooking



  • Refined flour (maida) for dusting
    1 1/2 cups
  • Whole wheat flour (atta)
    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.

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