Mughlai Parantha

Ingredients list for Mughlai Parantha

• 1 1/2 cups Refined Flour for dusting
• 1 1/2 cups Whole Wheat Flour
• 1/4 cup Semolina (rawa/suji)
• to taste Salt
• 6 tablespoons Ghee + for frying
• 1/2 cup Milk

Method

1. Mix refined flour, whole-wheat flour and semolina. Add salt, two tablespoons of ghee, milk and knead into a stiff dough.
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.
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.
4. Press lightly with hand and roll out into a parantha.

Nutrition Info