Monday, 16 October 2017

Recipe of the day: Mughlai Paratha

Hello hello hello lovely foodies! After a big round of festival, I am here for the next round! Hope you all have enjoyed Durga Puja and Dussehra. Now we all are waiting for the ‘Festival of Light’ – Diwali! Right?
In my childhood, in any festival, when I went to eat with my family or friends out, one liquorish name was very common and covetable – it is ‘Moglai Parota or Mughlai Paratha’! It was served with Potato Curry or Ghugni. I am going to make this childhood-love in this Diwali; and don’t worry! I’m going to share the recipe today, so you also can try it in home to surprise your family!
Mughlai paratha is a popular Bengali street food especially in West Bengal, India and Bangladesh. During Mughal period, the cuisine of Dhaka and rural Bangladesh was influenced by Mughal recipes.
Mughlai paratha is one of the Mughlai recipes that entered in undivided Bengal during the Mughal Empire. During British Rule, it became a popular tiffin snack in Calcutta.

Let’s go for it…………….

Mughlai Paratha

Prep Time:   2hours
Cook time:    20 minutes
Serve:          4


For dough:

1. Flour/ maida:                           250 gm
2. Oil:                                          3 tablesp.
3. Baking Soda:                            a pinch
4. Salt:                                         a pinch
5. Water:                                     as required

For Stuffing:

1. Egg:                                          4 pieces
2. Onion (chopped):                       2
3. Green chilies (chopped):           as per taste
4. Coconut (cut into fine pieces):  1/3 cup
5. Peanut (roasted):                      handful
6. Salt:                                         to taste
7. Oil:                                           to fry


1. Make a soft dough withall the ingredients. Cover the dough with a moist cloth and keep it aside for at least 1 hours.
2. In a bowl, put chopped onion, eggs, green chilies, coconut, peanuts and salt. Beat very well and keep aside.
3. After resting the dough for 1hr, knead it again.
4. Now divide the dough in 4 balls.
5. Now roll a ball as thin as possible but not paper thin, else it will not hold the stuffing well.
6. Put the 1/4th of egg stuffing in the middle. Spread little.
7. Now fold two opposite sides towards center.
8. Similarly fold another two ends so that it completely closed the filling inside. Make sure no filling has come out.
9. Heat a flat tawa with oil.
10. Places one paratha gently and fry until both sides turn to nice and golden brown.
11. Once done, take out on paper towel.
12. Serve hot mughlai paratha with spicy potato curry or ghugni*.

*The recipe of Ghugni is coming up in a while!

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