Ingredients:
Maida - 2 cups
Baking powder - 1 tsp
salt to taste
Oil - to cook
Ghee - 4 tbsp
Method:
In a shallow bowl add flour and baking powder and mix well. Add salt and 2 tbsp of ghee and rub the flour thoroughly so that the mixture becomes coarse. Add water little by little and knead the flour to form a soft dough
Make several balls out of the dough. Let it set for about 1/2 an hour (Cover the bowl with a cloth to maintain the moisture).
Roll out the balls and flatten it to make thick chappati rounds. Rub ghee and sprinkle some flour on it and place another of the round on top of it. Cut the rounds into half.Fold in lengthwise and roll them. Press into square shape.
Heat a tawa and cook the parathas in it applying oil around it. Fry both the sides till brown bubbles appear.
Note: Mughalai Paratha calls for egg. Just before placing the parathas in tawa, rub both sides with beaten egg. 2 nos of egg can be taken and beaten.
Maida - 2 cups
Baking powder - 1 tsp
salt to taste
Oil - to cook
Ghee - 4 tbsp
Method:
In a shallow bowl add flour and baking powder and mix well. Add salt and 2 tbsp of ghee and rub the flour thoroughly so that the mixture becomes coarse. Add water little by little and knead the flour to form a soft dough
Make several balls out of the dough. Let it set for about 1/2 an hour (Cover the bowl with a cloth to maintain the moisture).
Roll out the balls and flatten it to make thick chappati rounds. Rub ghee and sprinkle some flour on it and place another of the round on top of it. Cut the rounds into half.Fold in lengthwise and roll them. Press into square shape.
Heat a tawa and cook the parathas in it applying oil around it. Fry both the sides till brown bubbles appear.
Note: Mughalai Paratha calls for egg. Just before placing the parathas in tawa, rub both sides with beaten egg. 2 nos of egg can be taken and beaten.
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