Jan 12, 2011

Mughlai Paratha ( with atta / whole wheat flour )



Mughlai Paratha ( with atta / whole wheat flour )

Basic recipe credit - Tanushree Podder ( Author - Dishes & Desserts )

Makes : 4

You will need

200 g atta / whole wheat flour ( gehun ka atta )
1/2 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon oil
85 - 100 ml water ( to make dough )
1 beaten egg
Extra 1/4 cup atta
Extra 8 - 10 teaspoons oil

Method

Sieve together flour, baking powder and salt. Rub the sieved flour with 1 tablespoon oil and slowly add water ( 85 - 100 ml ) to make stiff dough.

Divide the dough into 4 equal portions and shape them into round balls.

Roll out each ball into a thick flat round ( approximately 4 - 5 inches in diameter ).

Apply little oil, sprinkle a little flour and fold it into semicircle.

Again apply oil and flour. Fold in lengthwise. Roll it, press down and roll out again into a square of 8 x 8 - inch.

Brush the surface of each paratha with beaten egg and turn all four corners towards the centre.

Heat griddle and apply little oil. Put the paratha on it. Cook by adding oil around the edges.

Turn and fry the other side by applying oil ( adjust heat low to medium and do not cook on high heat. Approximate frying time 5 - 7 minutes for each paratha )
When brown patches appear on both sides ( also it will puff slightly ), remove from the griddle and serve hot with any Mughlai / North Indian dishes of your choice.

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3 comments:

Priya said...

Healthy paratha, wonderful..

Nimmi said...

Can we use something else instead of eggs in this recipe?

Gayathri's Cook Spot said...

Yummy paratha..