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
Ingredients:
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
Method:
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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