Bangladeshi Egg With Paratha Recipes

EGG PARATHA RECIPE | ANDA PARATHA RECIPE | HOW TO MAKE EGG PARATHA

Steps:

• Prepare eggs. Chop veggies finely. Break egg to a bowl, add veggies, salt, pepper powder and turmeric. Beat everything well until frothy. Set this aside.
• Knead wheat flour with just enough warm water. Add few drops of oil and knead again to make soft pliable dough. Cover and set aside for at least 20 minutes.
• Sprinkle flour on the rolling area and roll the paratha as shown in the pictures below.
• Heat a tawa or griddle until hot enough.
• Place the paratha and cook until it is slightly firm on one side., Flip and cook on the other side as well until slightly firm and the layers get puffed & separated. Paratha has to be half cooked at this stage and not completely done.
• Quickly remove the paratha to a plate. Gently open the top layer on one side keeping the other sides intact. Pour half of the egg mixture and gently spread. Cover back the layer.
• Gently transfer the paratha to the tawa. Drizzle some ghee or oil. Allow to cook on a medium flame.
• When the egg is almost cooked flip the paratha and press it gently.
• Cook on the other side as well until the egg is done completely and the paratha has golden spots.
• Serve egg paratha with chutney or vegetable salad.

MUGHLAI PARATHA RECIPE | EGG MUGLAI PARATHA | BENGALI EGG MOGLAI POROTA

Steps:

• To make mughlai paratha dough, first, sieve 2 cups of all-purpose flour (maida) or wheat flour, and Keep it in a mixing bowl.
• Then add 3/4 tsp salt, 1/2 tsp sugar, and 1/8 tsp baking soda with maida. Mix it well.
• Add 2 tbsp vegetable oil to the mixture and mix it nicely with your fingertips until the mixture becomes crumbly.
• Then slowly add water to the mixture and make a soft dough like poori(Bengali luchi).
• Lastly, grease the dough with 1/2 tbsp of vegetable oil.
• Then cover the dough with a damp cloth or cover with a plate. Leave it for 15-20 mins.
• For making mughlai paratha masala, heat a pan with 2 tbsp vegetable oil.
• Once the oil gets hot, add 1 medium-sized finely chopped onion to it and sauté it nicely.
• Then add 3/4 tsp ginger paste to the pan and mix it nicely with onion.
• After that add 1/2 tsp turmeric powder and 1/2 tsp chili powder to it.
• Add 1/2 tsp black salt and 1/2 tsp black pepper powder to it.
• Lastly, add 3/4 tsp garam masala powder and sauté it nicely.
• When the masalas are sauteed well then add 1/2 cup of water to it.
• Cook it until the water or moisture almost goes off, then add breadcrumbs(3/4 US cup= around 90 g) to it. Mix it well.
• Start stirring it well till it gets nice brown in colour as shown in the pic.
• Moglai porota masala is ready. Turn off the heat.
• For making egg stuffing for each mughlai paratha, take 3-4 tbsp chopped onion, 1-2 green chilies (as per taste), and 1 medium-sized egg in a mixing bowl.
• Add 1/8 tsp salt and beat it well together.
• Lastly, add 2+1/2 tbsp of mughlai paratha or moglai porota masala to it, mix it nicely and the egg stuffing is ready.
• To assemble the mughlai parathas, first, take out the dough and divide it into four equal parts.
• First, grease the rolling board or kitchen table and roll the pin with oil. ( I've used my table to roll it nice big and thin).
• Take a dough and roll it to turn it into a little thin bigger flatbread almost rectangular in shape. As shown in the pic above.
• Then put the egg stuffing on the center of this thin flatbread and spread it slightly.
• First, start to fold it lengthwise and take both sides in the middle of this flatbread. As shown in the above pic.
• Then fold the rest of its two sides one after one, just fold it like an envelope. As shown in the above pic.
• For frying mughlai parathas, take a wide deep fry pan for deep frying or flat pan((or a deep tawa) for shallow fry.
• Place it on medium heat, and add a generous amount of oil(for deep frying).
• When the oil is hot, put the paratha into the hot oil and start frying.
• Turn it down when one side is getting nice golden colour.
• Continue the process of frying until both sides get crispy and nicely golden brown in color like a puff pastry.
• Then remove it from the oil and place it on a paper towel-lined plate to soak the excess oil.
• Kolkata street-style Bengali egg stuffed Mughlai paratha(moglai porota) is ready, enjoy it with aloo tarkari or aloo dum, salad, and tomato ketchup.
• To make moglai porota's aloo tarkari or potato curry, first, take 3 medium-sized potatoes, wash them, peel them out, and cut them into cubes.
• Then heat a pan on medium flame with 3-4 tbsp vegetable oil, and fry the potatoes in it till gets golden. Remove the potatoes from the pan.
• Add, 1 tsp garlic and 1/2 tsp ginger paste along with 2-3 green chilies paste to the pan.
• Then add 1/2 tsp turmeric, 1/2 tsp red chili powder, and 1/2 tsp black pepper powder to it.
• Lastly, add 1/2 tsp of roasted cumin powder(bhaja jeere guro) and sauté it well.
• Then add 1/2 cup of water to it, when the water starts to boil, add the fried potatoes to it. Mix it well.
• Cook the potatoes by covering them, when the water is almost reduced to its minimum, then add the garam masala powder and nicely mix it.
• If the potatoes are not cooked till then, add some more water(about 1/4 cup) and bring it to a boil.
• Once starts boiling, slow down the heat and cover it with a tight lid.
• When the potatoes will be completely cooked add 1/2 tsp black salt to it, mix it well, and make it a little dry.
• Aloo tarkari or potato curry is ready to serve with bengali mughlai paratha aka moglai porota.

BANGLADESHI EGG WITH PARATHA!

Steps:

• FOR PREPARING EGG:.
• In a bowl beat the eggs and add chopped onions, chopped green chili, chopped coriander leaves, coriander powder, black pepper, salt and tasting salt.
• Mix all the ingredients well.
• Now in a non-stick frying pan, heat butter and oil together. When butter is melted completely, add the egg mixture in butter and oil.
• When you think that the lower part of the egg has become brown, turn it to the other side.
• When the egg has been cooked, take off from stove.
• Remember that the fire of the stove while frying should not be large, it should be medium.
• FOR PREPARING PARATHA:.
• In the flour add milk, margarine, and salt; mix with the help of spoon.
• Now make dough by adding bit warm water. Keep on adding until you get a soft dough. Making dough is not so easy. BE CAREFUL about the amount of water. You may do it in dough maker.
• Now keep on spreading this dough with the help of your hands.
• While spreading, you may spread some dry flour on your palm.
• You will now get a flat circle bread.
• In a non-stick frying pan, heat shortening (ghee or butter or oil or vegetable oil etc.). Put this paratha on frying pan and when lower part becomes light brown turn it to other side. When you think it is cooked well take in a flat dish.
• Serve it with the fried egg.
• For garnish use sliced carrots, cucumber and rose flower which is made of tomato peel and two or three mint leaves with it.
• Enjoy this great meal at lunch or at evening meal when you think of eating something delicious and different.

MUGHLAI PARATHA

Steps:

• 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.
• While the dough rests, prepare the filling: In a medium bowl, combine the egg and egg yolk, onion, cilantro, chile, turmeric, salt and pepper.
• Roll out dough on a lightly floured surface into a rough 12-by-12-inch square.
• Place the filling in the center and spread in an even layer, leaving a 2-inch border on each side.
• 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.
• 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.
• 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.
• Serve hot, ideally, or at room temperature, cut in half into two rectangular pieces.