The word "paratha" can make anyone's mouth water. It is something that you can enjoy at any time, whether it is a stacked paratha or a simple plain paratha. Here's one such paratha recipe that you're sure to enjoy! Unlike the other parathas that are staples of North Indian cuisine, Mughlai Paratha is a Bengali dish that is widely consumed. This paratha recipe is a popular street food recipe that is mostly enjoyed as a snack. Mughlai paratha traditionally has a stuffing of minced chicken or mutton on which an egg yolk layer is applied and then deep-fried. However, it has undergone numerous changes over the years, and several other variations of Mughlai Paratha are now available. This paratha recipe expresses itself quite clearly.
Bengali food has been influenced by the Mughals. Although the traditional method of creating this paratha recipe takes some time and requires cooking the meat, it can now be quickly produced at home. This recipe is an example of how you can prepare a Mughlai paratha in as little as 30 minutes by stuffing it with egg. Eggs, onion, green chilies, whole wheat flour, all-purpose flour, and coriander leaves are all you need to make this delectable paratha dish. This paratha recipe's flavor will leave an indelible impression on your taste buds. This paratha dish is also delicious with tomato ketchup or a curry of your choice!
Mughlai Paratha Ingredients
3/4 cup flour (whole wheat) 1 1/2 tablespoons ghee (clarified butter)
1 and 1/2 tablespoon ghee salt as needed
a single egg onion, 1/4 cup
a quarter teaspoon of green chili a quarter cup of coriander leaves
As needed, water
Mughlai Paratha: How to Make It
first step
In a dough kneading plate, add whole wheat flour, refined flour, and two tablespoons of ghee to produce this delectable Bengali paratha. Mix thoroughly and knead the dough with water until it is firm. Set it aside for a couple of hours after that. In a bowl, peel and finely chop the onions, then keep aside until needed.
Step 2
Divide the dough into four equal halves after a few hours. Cover it with a clean cloth and leave it to rest for another 20 minutes.
Step 3:
In a nonstick skillet, heat the oil over medium heat. In the meantime, flatten out one portion of the dough using a rolling pin and a little dry flour to produce a thick roti.
Step :
Arrange the roti on the pan and crack an egg in the center. Before the eggs start to firm up, add the green chills, onions, coriander leaves, and salt. Reduce the heat to medium-low and fold the roti in half by bringing all four edges to the center.
Step 5
Smear the paratha with ghee to ensure that it is well cooked. Once the base is done, pierce the area above it with a ghee spear and flip it over to cook the other side. Once the paratha has turned golden brown and the crust has become slightly crunchy, remove it from the heat and serve it on a dish. Serve with gravy of your choice or hot tomato ketchup.
