Filter wheat flour in a sieve. Take Maida (refined flour) and Suji (Semolina) in a utensil. Mix baking powder and salt in the flour. Mix the curd and oil in this flour properly. Knead the flour in lukewarm water (quantity of water should be equal to half the quantity of flour). Mash and knead the flour till it turns into soft and slick dough. Leave the dough covered for half an hour.
Put the tava or pan on the burner and heat it. Break a small lump from the dough. Shape it like a ball with your hands. Roll it into a flat disk of 7 to 8 inches diameter. Put ghee on the top and sprinkle little jeera (cumin seeds). Keep the knife's point in the center and cut it straight to any corner. Lift this cut corner and keep rolling in a circle (as shown in the photograph). Press and shape it like a round ball again. Roll it again into a flat disk of 7 to 8 inches diameter. Put this flattened dough on the tava or pan and heat it without ghee till it turns light brown. Prepare all the parathas like this.
Now put one tablespoon of ghee on the tava. Put one paratha on it and cook the paratha on both the sides by turning it over. Serve this paratha hot and fresh. Whenever you feel that the amount of ghee becomes less on the pan, put another tablespoon of ghee on it. Slow fry all the parathas similarly.
The Mughlai Parathas are now ready to serve and eat hot along with your favorite vegetable preparations, curd or chutney.