Muglai Lachha Paratha
Description
Muglai Lachha Paratha (Plain) is dominates in the northern part of India. In fact Indian cuisine is predominantly influenced by the cooking style practiced during the Mughal era. Mughlai food is known for its richness.Mughlai Paratha is very famous bread of a wonderfully flaky flat bread known as a Paratha stuffed with spiced mince meat, egg, vegetables, paneer etc. Makes a great meal by itself.
Ingredients
* Refined Flour-450g(2cup approx)
* Semolina(suji)-50g
* Clarified butter(Desi ghee)-3tbs for dough
* Milk-250ml
* Salt-to taste
* Kasuri methi(dry methi leaves)1tbs(optional)
* Thyme seed/cumin seed-1 tsp
* Baking powder-1/4 tsp
* Sugar 1tsp(optional)
* Oil or desi ghee for frying
Methods/steps
1. Seive flour.semolina,salt and baking powder,add 1/2cup of water and sugar to the milk, add butter mix gradually and make soft and smooth dough,knead well.
2. Knead very well and coat the dough with little ghee or oil and cover it with wet cloth for 15 minutes.
3. Knead again and keep again for 15 minutes more .
4. Divide and roll into 8 equal balls
5. Roll out thinly apply ghee on the surface and dust the little flour on top.sprinkle some cumin seed or thyme seeds and kasuri methi over it .
6. Roll up each dough round into a long rope ,stretch the rope and shape into a jalebi ,keep all 8 jalebi shape ball for 5 minutes .
7. Thereafter roll each ball again to the round desired shape.
8. Heat tawa or frying pan cook paratha in low heat with ghee both sides till it turns golden brown ,serve hot Serve hot with side dish of your choice.
Reviews
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Tikari/ Balushahi is the mouth watering desert which very popular among bhojpuries. This dessert is made especially during the festival of Diwali, Teej and Durga Pooja. |
Additional Tips
We can cook these parathas dry (without ghee) on tawa, cover it with aluminum foil and can keep it for 3 to 4 days in a fridge and when required, heat 1 tbsp ghee in the tava and fry the parathas on both sides...