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Mughalai Paratha


Wheat flour 2 cups

2 eggs beaten with 1/4 tsp. Salt

1 TSP milk

2 TSP ghee

1 TSP baking powder

Oil for shallow frying


Stir flour salt and baking powder together rub in the ghee and make stiff dough, knead well. Divide the dough into six equal parts and shape them into round balls. Roll each ball into a 6" diameter pancake coat the upper surface with a little ghee and fold it over into a semicircle. Spread more ghee and fold it lengthways. Press it firmly with the fingers roll it like a small roll keeping the folds on the outer side flatten it and roll it into a square. Brush the surface of each paratha with beaten egg and shallow fry.


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                                              Last modified: October 17, 2003