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MUGHLAI PARANTHA

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

Preparation Time : 1/2

Cooking Time : 1/2 an hour

Servings : 4

INGREDIENTS

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

METHOD
Mix refined flour, whole-wheat flour and semolina. Add salt, two tablespoons of ghee, milk and knead into a stiff dough. 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. 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. Press lightly with hand and roll out into a parantha. Heat a tawa. Place the parantha on it. Turn over after a minute and apply ghee on cooked side. Turn again and apply ghee on the other side too. Shallow fry till both sides are done and golden. Crush slightly with hand and serve hot.

Find similar recipes in :
' Punjabi'

MRP : Rs.89.00

Offer : Rs. 80.10

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