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

This is an exclusive website recipe.

Main Ingredients : Refined flour (maida), Whole wheat flour (atta)

Cuisine : Moghlai

Course : Breads

Mughlai Parantha

Moghlai cuisine is a fusion of Persian and Indian culinary styles. It has rich sauces, butter based curries, ginger flavoured roast meats and sweets that are fit for the king! Moghlai food offers a rich fare that is irresistible. 
Moghlai food is aromatic, marinated as it is in masalas of ginger and onion, tinged with nutmeg, mace, cloves and cinnamon; dishes of rich sauces combining a perfect balance of a range of spices, yogurt and cream, almonds and pistachios, form the base to receive morsels of chicken or meat cooked in ghee; vegetable dishes with the nutty flavour of poppy seeds and sweetened with honey; extravagant rice dishes, biryanis and pilaus, each grain separate and full of flavour, garnished with cardamom and strands of saffron; silky-smooth, ice-cold desserts flavoured with essence of roses, decked with tissue-thin sheets of real gold or silver and decorated with a scattering of rose petals; drinks squeezed from fresh fruits. All prepared to please the eye as well as the palate!
For the Moghals, Persia epitomised high culture. Persian became the language of the court, and Persian customs, literature, music, painting and architectural styles merged with the best India had to offer. It is a similar fusion of Persian and Indian culinary styles that sets Moghul cooking apart from other Indian cuisines.

Mughlai Parantha Recipe - How to make Mughlai Parantha

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Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Refined flour (maida) for dusting1 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

Method

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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