Mughlai Paratha Recipe

Ideal For

Lunch

Food Type

Non-Veg

Ingredients

How To Cook

Combine the flour, baking powder, and salt with 2 teaspoons of melted butter. Form a well in between and add water.
Stir gently till the dough comes together. Transfer the dough onto a floured surface and knead it into a smooth ball. Rub the ball in 1-2 teaspoons of butter.Cover the dough and let it rest for 20 minutes.
In another bowl, combine the egg, egg yolk, onion, cilantro, turmeric, salt, and pepper.
Cut the dough into rough 12 by 12 inch squares
Place the filling in the center and spread it evenly. Note- Leave a little gap around the borders on each side
Gently lift the left side and bring it to the center. This brings the left edge slightly to the right of the middle of the filling
Repeat the same for the right end of the dough ensuring both sides overlap at the center. Seal the corners by gently squeezing them
Fold the top edge of the dough, all the way to the middle, just enough to seal the filling, about 2 inches down and then seal the bottom end 2 inches up. This helps your end result take shape just like a rectangle
In a large kadhai, heat Doctors’ Choice refined sunflower oil (low cholesterol cooking oil) over medium-high flame
Place the paratha seam side-up and carefully spoon the hot oil over it to baste the paratha well. Fry the same for 5 minutes. Then flip the side when golden brown and repeat the same on the other side for another 5 minutes
Cut in half into two rectangular pieces and enjoy with kasundi sauce and onion.