Sunday, March 13, 2011

Mughlai Parantha


Refined flour (Maida): 1 cup
Eggs : 2
Grated coconut : ½ cup
Onion : 1 medium, finely chopped
Ginger Garlic paste : 1 tablespoon
Green chili : 2, chopped
Sunflower oil (Sada tel) to fry
Salt to taste


Sift the flour , add ½ teaspoon of salt to it, pour half-cup of water and knead into a soft dough, use more water or fry flour to make the dough non-sticky
Divide the dough into four equal portions and shape into balls, keep aside
For the filling, beat the egg in a bowl, add the crushed coconut , ginger garlic paste, chopped onion, green chilies and salt; mix well
Roll out each ball of dough into a 8 inch diameter paratha and place one-fourth of the filling at the centre of the paratha
Wrap the filling carefully from all sides to make a square
Heat one tablespoon of oil in a pan and place the paratha carefully in it without letting the filling come out
Fry well till both the sides become golden brown, use extra oil if required
Similarly make the other three parathas and serve hot with tomato sauce and potato curry .