One of the most prominent breads of the mughalai bread platter, it is rich, delicate and absolutely delicious.

MUGHALAI ANDA PARANTHA

Ingredients

2 eggs
½ cup full fat milk
1 tsp sugar
1½ cups refined flour (maida) + for dusting
Salt to taste
A pinch of Tata Sampann Chilli Powder + for sprinkling
A large pinch of baking powder
2 tbsps + 8 tsps ghee + for drizzling

Method

1. Heat milk in a small pan, add sugar, mix well and cook till it melts. Take the pan off the heat.
2. Take refined flour in a large bowl, add salt, Tata Sampann Chilli Powder, baking powder and 2 tbsps ghee and mix well.
3. Break in the eggs one at a time, mixing after every addition. Add the milk-sugar mixture little by little and keep kneading till a soft dough is formed.
4. Cover with a damp muslin cloth and set aside for 30 minutes.
5. Knead the dough a little and divide into 8 equal portions, shape each portion into a ball.
6. Roll out each ball into a thin large disc. Apply 1 tsp ghee on the surface of each disc and dust with flour. Sprinkle a pinch of salt and a little Tata Sampann Chilli Powder and spread it evenly.
7. Pleat the disc to make a number of folds. Roll up into a spiral, press between your palms and set aside for 5 minutes.
8. Heat a non-stick tawa.
9. Dust the worktop with flour and roll out each portion lightly into paranthas.
10. Drizzle a little ghee on the hot tawa and place the parantha on it. Cook for 1-2 minutes on each side while gently pressing the parantha. Drizzle ghee on both sides and cook for 1-2 minutes more or till the parantha turns flaky and golden brown.
11. Transfer the parantha on a plate and crush lightly, drizzle a little ghee on top and place on a serving plate.
12. Serve hot.

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