The Recipe Is Moghlai Parota-

Here are some tips for mini Moghlai parota⤵

★ Warm hot water must be used to make a dough.

★ Adding a little sugur to the dough enhances the taste a lot.

★ The inside of the moghlai should be mixed gently.

★ Moghlai should be fried as soon as it is made.

★ Fly on medium heat in light hot oil,then moghlai will be smooth and will swell well.

Ingredients ➡

• 1 cup flour.

• 2 eggs.

• 2 green chillies.

• 1 table spoon coriander leaves.

• A little red chilli powder.

• 1 onion

• 1 salt to taste

• 1 little hot spice powder.

• A little salt and chaat spice a little (optional)

• Like the amount of oil.

Preparation :-

Spread the flour well with a small amount of salt and two table spoons of oil. Make a smooth dough with a little bit of water. Place in a bowl with the dough moth. Take a little oil and apply it around the dough. Now, cover the bowl with thin plastic and wait for half an hour.

Make the egg mixture in it. For this, in a bowl, lightly apply onion paste, coriander paste, raw chilli paste, salt, hot spice powder and black pepper powder. Break two eggs. The mixture will be a little thin.

Divide the dough into two part. Sprinkle half of the egg mixture over the bread. Now, fold the bread from two sides. Slightly press the other two sides and fold. Heat oil in a frying pan in the oven and deep fry the parota in oil. Fold over medium heat. Because, if you increase the heat of the stove, the inside will not be cooked. Fry the parota well upside down. Take down the oil and cut it into pieces. Sprinkle with chaat spices and a pinch of salt and serve with tomato sauce.

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