MUGHLAI PARANTHA

Preparation Time :1/2 Cooking Time :1/2 an hour Servings :4

Ingredients

Refined flour (maida) + for dusting 1 1/2 cups Whole wheat flour (atta) 1 1/2 cups Semolina (rawa/suji) 1/4 cup Salt to taste Ghee + for frying 6 tablespoons Milk 1/2 cup

Method

Mix refined flour, whole-wheat flour and semolina. Add salt, two tablespoons of ghee, milk and knead into a stiff dough. Cover and keep aside for thirty minutes. Divide dough into eight equal portions, roll in refined flour and rest for ten minutes. Roll out each portion into a thin chapatti and apply ghee. Dust with some flour and fold into half. Apply some more ghee, dust with flour and fold further into half lengthwise. Stretch and roll in a spiral and make a ball. Press lightly with hand and roll out into a parantha. Heat a tawa. Place the parantha on it. Turn over after a minute and apply ghee on cooked side. Turn again and apply ghee on the other side too. Shallow fry till both sides are done and golden. Crush slightly with hand and serve hot.