Mughalai Paratha

My mom makes these kind of parathas and serves us with her best Paneer Butter Masala. The combo is divine and we used to love it so much. Just need some extra effort in rolling and if done comes out so perfect and flaky and yummy.

Wheat Flour - 1 cup

Maida - 1 cup
Semolina/sooji fine - 3/4 cup
Butter - 1 tbsp(melted)
Salt as needed
Milk - to mix

In a bowl mix all the flours with salt and butter...add milk slowly and mix into a soft chapathi dough.Cover with a wet cloth and set it aside for 30 minutes.

Use cold/plain milk to knead the dough...if you are using warm/hot milk ...later the dough thickens up and will be difficult to roll...you can also warm up and let it to cool or come to room temperature and then use for kneading.

To roll

First roll like small chapathis and fold them 2 times( triangular shapes), next again roll and fold 2 times. At third try roll out fully like chapathis and place in a hot tawa ...turn to cook both sides applying a tsp of oil . This chapathi will be in layers and little crispy, but very tasty.

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