Mughlai Paratha Recipe
Mughlai Paratha
About Mughlai Paratha Recipe: Parathas are
undoubtedly a staple Indian food that can be eaten with almost anything. From
plain to stuffed, parathas have a lot of variety today and is made in many
different ways. Mughlai Paratha is one such variety that has a huge fan
following. A popular Bengali street food, Mughlai Paratha is relished right
from West Bengal, India to Bangladesh. You can relish it with any dry sabzi,
pickle or curd. Serve it in lunch or even as an accompaniment during dinner. A
quick and easy paratha recipe that can be made in just 30 minutes!
Ingredients in Mughlai Paratha: Delicious, hot and piping Mughlai
Parathas are made with the liberal helping of eggs, onion, green chilies and
coriander leaves that would serve the best to your taste buds!
Ingredients Of Mughlai Paratha
·
3 Cups whole wheat flour
·
1 cup all purpose flour
·
2 tbsp ghee
·
2 cups water (for the dough)
·
Dry flour (for rolling)
·
Ghee (for frying)
·
4 Eggs
·
to taste salt
·
1/2 cup onions, finely chopped
·
to taste green chillies , chopped
·
4 tbsp coriander leaves, chopped
How to Make Mughlai Paratha
·
1.Mix the whole-wheat flour, refined flour and the two tablespoons
of ghee together.
·
2.Knead into a soft, sticky dough and cover and leave aside for
2-3 hours.
·
3.Divide the dough into 4 rounds, cover and leave to rest for
about 15 minutes.
·
4.Heat a griddle over the stove. While it is getting hot, roll out
one round.
·
5.The dough is sticky and soft, so you may need to dust it with
flour frequently. Better still, pat it thin with your palms if you can.
·
6.Keeping the heat on high, place the roti over the griddle, break
an egg on to the center of it, sprinkle with 2 tsp of onion, salt, green
chillies and 1 tbsp of coriander leaves.
·
7.Lower heat to medium. To seal, fold over four ways towards the
center, so that the ends overlap, thus forming a square.
·
8.Make a trail of ghee around it to fry the underside.
·
9.When the underside is fried, smear the top with a generous
helping of ghee and turn over to fry to a golden brown.
·
10.Serve hot with a chutney or yogurt.
RECIPE NOTES
Read about best paratha
recipes that you can try at home.
Key Ingredients: whole wheat flour, all purpose flour,
ghee, water (for the dough), Dry flour (for rolling), Ghee (for frying), Eggs,
salt , onions, green chillies , coriander leaves
mughlai paratha
recipe | moglai porota | veg mughlai paratha bengali recipe with step by step photo and video recipe.
each paratha recipe is very unique with its stuffing or perhaps the way it is
cooked and fried. moreover each region and location in india has its own
variation and native to its cuisine. mughlai paratha recipe is one such
variation from the rich and tasty bengali cuisine which typically has meat
stuffing.
The recipe for mughlai paratha is very unique and filling compared to the other vegetables stuffed paratha. moreover the traditional moglai porota is prepared with minced meat preferably chicken or mutton meat coated with egg yolk. however i have prepared it with vegetables and paneer stuffing making it suitable for non meat eaters. in addition, the paratha is deep fried in a hot oil so that the paratha is evenly cooked with the stuffing. but i have pan fried with very less oil as it does not have any meat stuffing which has to be thoroughly cooked before serving. even i personally feel deep frying is more tasty and hassle-free but pan frying should be sufficient and solve the purpose.
the recipe for mughlai paratha can time consuming and hence i would like to pin some
tips and suggestions for it. firstly, i would like to clarify the arguments of
maida vs wheat flour. yes it can also be prepared with wheat flour or atta too.
but traditionally it is made with maida which makes it flaky and tasty.
secondly, if you consume egg, than you can top the paratha with egg yolk just before frying. this would result in more
flaky and eventually more tasty. lastly, the paratha tastes great when served
with spicy potato curry or aloo matar curry. nevertheless, it can be served with any gravy
based curry like paneer or mixed veg curry.
Mughlai paratha is a popular street food found in Bangladesh that traces back to the Mughal Empire. It’s a crisp, flaky, pan-fried flatbread that’s stuffed with fluffy eggs and fiery chiles, and gently spiced with earthy turmeric. Paratha is extremely customizable, so you can use what you have; this version is vegetarian, but keema, a spiced ground meat mixture, is often added. Vegetables like diced bell pepper or a handful of baby spinach are untraditional and welcome, but be mindful of the water content of the vegetables you choose or the eggs will weep. The end result is satisfyingly savory and addictive in its contrasting textures.
·
YIELD2
to 4 servings
· TIME45 minutes
INGREDIENTS
FOR THE
DOUGH:
·
1 cup/130 grams all-purpose flour, plus more for
dusting
·
½ teaspoon kosher salt
·
⅛ teaspoon
baking powder
·
3 to 4 teaspoons olive oil, ghee or melted butter
·
¼ cup cold water
FOR THE
FILLING:
·
1 whole egg plus 1 yolk
·
¼ red, white or yellow onion, finely chopped (about
1/3 cup)
·
3 tablespoons finely chopped fresh cilantro leaves
·
2 to 3 Thai chiles (or 1 Fresno chile or 1 jalapeño to
tone down the heat), finely chopped
·
¼ heaping teaspoon ground turmeric
·
⅛ teaspoon
kosher salt
·
¼ teaspoon black pepper
FOR FRYING:
·
¼ cup neutral oil, such as canola or vegetable oil
1. Prepare the dough:
In a medium bowl, combine the flour, salt and baking powder with 2 teaspoons
olive oil. Whisk to combine. Form a well in the center of the flour mixture and
add the water. Using a wooden spoon or rubber spatula, stir gently until the dough
comes together. Transfer the dough to a lightly floured surface and knead for a
few minutes until it forms a smooth ball. Rub the ball of dough in 1 to 2
teaspoons olive oil. Cover the dough loosely in plastic wrap or a damp kitchen
towel and let rest at room temperature for 20 minutes.
2. While the dough
rests, prepare the filling: In a medium bowl, combine the egg and egg yolk,
onion, cilantro, chile, turmeric, salt and pepper.
3. Roll out dough on a
lightly floured surface into a rough 12-by-12-inch square.
4. Place the filling
in the center and spread in an even layer, leaving a 2-inch border on each
side.
5. Gently lift the
left side of the dough toward the middle and fold it, bringing the left edge
slightly to the right of the middle of the filling. Repeat on the right side,
folding the right edge of the dough toward the middle of the filling, so both
sides slightly overlap at the center. Reinforce the seams by gently pinching
them.
6. Finish sealing in
the filling: Fold the top edge of the dough down toward the middle, just far
enough to safely seal in the filling, about 2 inches down, then fold the bottom
edge up to seal in the filling, about 2 inches up, gently pressing to seal.
Your end result should look like a rectangle.
7. Fry the paratha: In
a large skillet, heat the neutral oil over medium-high. Place paratha in the
skillet, seam-side up, carefully spooning the hot oil on top of the paratha to
baste it, tilting the pan if need be. Fry until golden brown, about 5 minutes,
then carefully flip the paratha over and baste and cook until golden, another 5
minutes.
8. Serve hot, ideally,
or at room temperature, cut in half into two rectangular pieces.
Ingredients in Mughlai Paratha: Delicious, hot and piping Mughlai
Parathas are made with the liberal helping of eggs, onion, green chilies and
coriander leaves that would serve the best to your taste buds!
Ingredients Of Mughlai Paratha
·
3 Cups whole wheat flour
·
1 cup all purpose flour
·
2 tbsp ghee
·
2 cups water (for the dough)
·
Dry flour (for rolling)
·
Ghee (for frying)
·
4 Eggs
·
to taste salt
·
1/2 cup onions, finely chopped
·
to taste green chillies , chopped
·
4 tbsp coriander leaves, chopped
How to Make Mughlai Paratha
·
1.Mix the whole-wheat flour, refined flour and the two tablespoons
of ghee together.
·
2.Knead into a soft, sticky dough and cover and leave aside for
2-3 hours.
·
3.Divide the dough into 4 rounds, cover and leave to rest for
about 15 minutes.
·
4.Heat a griddle over the stove. While it is getting hot, roll out
one round.
·
5.The dough is sticky and soft, so you may need to dust it with
flour frequently. Better still, pat it thin with your palms if you can.
·
6.Keeping the heat on high, place the roti over the griddle, break
an egg on to the center of it, sprinkle with 2 tsp of onion, salt, green
chillies and 1 tbsp of coriander leaves.
·
7.Lower heat to medium. To seal, fold over four ways towards the
center, so that the ends overlap, thus forming a square.
·
8.Make a trail of ghee around it to fry the underside.
·
9.When the underside is fried, smear the top with a generous
helping of ghee and turn over to fry to a golden brown.
·
10.Serve hot with a chutney or yogurt.
RECIPE NOTES
Read about best paratha
recipes that you can try at home.
Key Ingredients: whole wheat flour, all purpose flour,
ghee, water (for the dough), Dry flour (for rolling), Ghee (for frying), Eggs,
salt , onions, green chillies , coriander leaves
mughlai paratha
recipe | moglai porota | veg mughlai paratha bengali recipe with step by step photo and video recipe.
each paratha recipe is very unique with its stuffing or perhaps the way it is
cooked and fried. moreover each region and location in india has its own
variation and native to its cuisine. mughlai paratha recipe is one such
variation from the rich and tasty bengali cuisine which typically has meat
stuffing.
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