Mughali Paratha
Mughali paratha is wholesome, flaky, crispy and
tasty. It is made with the mixture of all-purpose flour (madia), sooji (cream
of wheat) and whole wheat flour and yogurt dough. To make these paratha tasty ajwain (carom
seeds) or cumin seeds are added to paratha while rolling. This is a simple and
basic way of making Mughlai paratha. These parathas are also prepared stuffed, the filling for this paratha is pretty much endless, and
you could fill it with chicken, minced meat, vegetables and many more
ingredients.
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Ingredients:
¾ Cup of whole wheat flour ¾ Cup of all purpose flour (maida) ½ Sooji (cream of wheat) ½ Teaspoon baking powder 1½ Teaspoon salt or to your taste 1 Tablespoon of vegetable oil ½ Cup plain yogurt ½ Cup of water or as needed to make the dough Cumin seeds (jeera) or carom seeds (ajwain) Vegetable oil or butter for making the paratha Cooking measurement conversion Measurement converter |
Dough for making
the parathas |
Directions for making the dough:
1. In a bowl add whole wheat flour, all purpose flour, sooji (cream of wheat) oil, salt, and baking powder and mix.
2. Add yogurt in a cup, with a spoon beat it well, and then add in the flour and mix.
3. Now add little water at a time and mix it with the flour in a rotating motion from the center of the bowl to outward until it form dough and it cleans the sides of the bowl. Knead the dough for 2 minutes or until the dough become soft and the right rolling consistency.
4. Knead the dough with wet hands make a ball and put it back into the bowl, then cover it and keep it aside for at least half hour. Dough maker or food processor could be used to make the dough.
1. In a bowl add whole wheat flour, all purpose flour, sooji (cream of wheat) oil, salt, and baking powder and mix.
2. Add yogurt in a cup, with a spoon beat it well, and then add in the flour and mix.
3. Now add little water at a time and mix it with the flour in a rotating motion from the center of the bowl to outward until it form dough and it cleans the sides of the bowl. Knead the dough for 2 minutes or until the dough become soft and the right rolling consistency.
4. Knead the dough with wet hands make a ball and put it back into the bowl, then cover it and keep it aside for at least half hour. Dough maker or food processor could be used to make the dough.
Directions for making the mughali paratha:
1. Pre heat the tava (cast iron flat griddle) on medium heat and grease it with little
oil.
2. Take some extra flour in a plate for dusting.
1. Pre heat the tava (cast iron flat griddle) on medium heat and grease it with little
oil.
2. Take some extra flour in a plate for dusting.
Heat the griddle
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Flour for dusting
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3. Knead the dough with wet hands for a minute. If the dough becomes hard then sprinkle little water and knead it to make the dough soft. Roughly divide the dough into 10 to 11 equal parts without forming into the balls.
4. Now dust your hands with the flour and take a portion of the dough and roll it in between your palms, apply gentle pressure, till the ball become smooth and without cracks.
5. Place the ball of dough into the flour and press flat, dusting both sides.
6. Now place the dough on the rolling board or chakla (Indian roti rolling board) and with the help of a rolling pin (Belan) roll into a 6 “circle.
4. Now dust your hands with the flour and take a portion of the dough and roll it in between your palms, apply gentle pressure, till the ball become smooth and without cracks.
5. Place the ball of dough into the flour and press flat, dusting both sides.
6. Now place the dough on the rolling board or chakla (Indian roti rolling board) and with the help of a rolling pin (Belan) roll into a 6 “circle.
Place the ball of dough on the rolling board
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Roll the dough into 6" circle
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7. Take 1 teaspoon oil or melted butter and pour over circle, then with the fingers spread oil or butter over the entire surface of the circle.
8. Now sprinkle cumin seeds or carom seeds (ajwain) all over the circle.
8. Now sprinkle cumin seeds or carom seeds (ajwain) all over the circle.
Spread the oil and sprinkle cumin seeds
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Or sprinkle carom seeds (ajwain)
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9. Now fold the circle in half to form a semi circle, again spread ¼ teaspoon of oil or butter over semi circle.
10. Fold the semi circle half to form a triangle.
10. Fold the semi circle half to form a triangle.
Fold the circle in half to form a semi circle
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Fold the semi circle to form a triangle
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11. Pick all the three corner of the triangle and seal them together and make a ball
of the dough. (How you fold it and the shape of paratha is up to you the idea is
to grease and fold to create layers).
12. Now pick the ball of dough and put it into the flour and with the fingers press
to flatten , dusting on both sides.
13. Place the ball of dough back on the rolling board and roll, while rolling do not
press down too hard as this will cause the layer to stick together and paratha
will not be flaky, roll the paratha into 6” circle or the desired size and shape.
Make the ball of dough
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Roll the dough into 6" circle
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14. Now pick the paratha, pat between your hands for few seconds to shake off
the excess flour.
15. Place the paratha on the hot greased griddle, and let it cook.
16. In about 30 seconds the little bubble will start appearing, with the help of spatula turn the paratha over to the other side and cook for 30 seconds. If the paratha sticks to the tava (griddle), it is not hot enough, if it is too dark or burn it means it is too hot adjusting the heat accordingly.
the excess flour.
15. Place the paratha on the hot greased griddle, and let it cook.
16. In about 30 seconds the little bubble will start appearing, with the help of spatula turn the paratha over to the other side and cook for 30 seconds. If the paratha sticks to the tava (griddle), it is not hot enough, if it is too dark or burn it means it is too hot adjusting the heat accordingly.
Place the paratha on the hot griddle
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Turn the paratha to the other side
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17. Drizzle ½ teaspoon of oil over the paratha, with the spatula spread evenly,
and then turn over to other side, drizzle and spread ½ teaspoon of oil, and
cook.
18. With the spatula press down gently all over the surface of the paratha in
circular motion on both the sides to make it crispy. Keep flipping the paratha
back and forth few times for 2 to 3 minutes or until both sides become light
brown and you have the desired crispness take the paratha off the griddle.
Serve paratha hot.
and then turn over to other side, drizzle and spread ½ teaspoon of oil, and
cook.
18. With the spatula press down gently all over the surface of the paratha in
circular motion on both the sides to make it crispy. Keep flipping the paratha
back and forth few times for 2 to 3 minutes or until both sides become light
brown and you have the desired crispness take the paratha off the griddle.
Serve paratha hot.
Spread the oil and press with spatula
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Mughali paratha is ready
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Tips:
1. Paratha can be made spicy, once you rolled the dough in to 6" circle sprinkle ½ teaspoon red chili powder and oil and with the fingers spread all over evenly then sprinkle cumin seeds or carom seeds then fold, and then roll in to paratha. (see how to make laccha paratha or layered paratha)
2. Cumin seeds or ajwaiin (carom seeds) could be added when making the dough.
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
1. Paratha can be made spicy, once you rolled the dough in to 6" circle sprinkle ½ teaspoon red chili powder and oil and with the fingers spread all over evenly then sprinkle cumin seeds or carom seeds then fold, and then roll in to paratha. (see how to make laccha paratha or layered paratha)
2. Cumin seeds or ajwaiin (carom seeds) could be added when making the dough.
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
Other recipes:
Laccha paratha Muttar paratha
(Spiral layered paratha) (Paratha with green peas)
Layyered paratha Palak paratha
(Paratdar paratha) (Paratha with spinach)
Besan ka partha Aloo ka paratha
(Gram flour paratha) (Paratha stuffed with potatoes)
Laccha paratha Muttar paratha
(Spiral layered paratha) (Paratha with green peas)
Layyered paratha Palak paratha
(Paratdar paratha) (Paratha with spinach)
Besan ka partha Aloo ka paratha
(Gram flour paratha) (Paratha stuffed with potatoes)
