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- Mughlai Parantha
Mughlai Parantha
- By Shweta Arora
- Published February 22nd, 2009
- Indian Breads/Paranthas
- Unrated
Shweta Arora
Once I have heard someone telling that cooking is nothing but just the right combination of salt and spices.
But I really disagree!
If it would have been true then why the same dal serve in you platter daily, tastes different everyday?
Why you always miss your mom and say, "Ma ke haath wali baat nahin hai...!"?
Have you ever noticed when you are in a good mood and enjoying while cooking, you tend to make a tastier food rather than when you are in a bad mood...??
I am my mom's daughter a typical mumma's child..:) as everyone says, so my love for cooking and serving food properly are in my genes, transfered to me by my mom!! I started cooking food because of my mother and my brother.
As my mom cooks very well and my brother is fond of eating varieties. And now my son, whenever he goes to visit them in vacations, he enjoys his Mamu's company coz he makes him enjoy in all the way.... movies, parties, malls and top of them.. good food at various joints.
Once my son comes back to home, he insisits 'Ma, I want to have this and that... which I had there...'. and all this makes me to cook and serve him whatever he wants....
For the stuffing
Eggs 2
Onions 1/2 medium sized finely chopped.
coriander leaves 2 tsp , chopped
green chillies 1 chopped
turmeric powder a pinch
Red chilli powder a pinch
salt to taste
Oil 1 tsp
For the dough
Wheat flour 1 cup
Water to knead flour
Method
Beat eggs and add all the ingredients for the stuffing in it and mix well.
Knead the wheat flour dough.
Take a Ping-Pong
Now nicely spread little oil over it and fold it in a semi circle shape.
Spread little oil again and fold it along the length and roll it in a triangle shape.
Cook on a pre-heated Tawa (griddle). Turn it.
Now slowly open the layer of paratha and pour the egg on it.
Press the edges to seal the parantha.
Spread oil on this side and let it get golden.
Similarly cook on the other side till golden brown.
Serve it with any pickle. It will make two paranthas.
