mughlai-paratha-recipe

Mughlai Paratha Recipe

Ideal For

Lunch

Food Type

Non-Veg

Ingredients

How To Cook

For the Dough:

  • 1 cup or 130 gms flour
  • ½ tsp kosher salt
  • ⅛ tsp baking powder
  • 3-4 teaspoons melted butter
  • ¼ cup cold water

Here the Filling Comes:

  • 1 whole egg + 1 egg yolk
  • ¼ white onion- finely chopped. Approximately ⅓ cup
  • 3 tbsp finely chopped fresh cilantro leaves
  • 2-3 finely chopped chilies
  • ¼ tsp ground turmeric powder
  • ⅛ tsp kosher salt
  • ¼ tsp black pepper

For Frying:

  • 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.
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