Mughlai Paratha Recipe Moglai Porota Veg Bengali Mughlai Paratha

BENGALI MOGLAI POROTA | MUGHLAI PARANTHA RECIPE

Steps:

• Mix the 2 types of Flour with Salt before adding the Ghee and rubbing it in till it becomes smooth and there are no lumps left.
• Now, start kneading the dough by adding water gradually. Once it is soft and supple, keep it covered and allow it to rest.
• Take a Pressure Cooker and heat Mustard Oil in it. Add finely chopped Onions, Ginger and Garlic. Saute for five minutes on medium heat.
• Add the minced meat and season it with salt. Stir it nicely till everything is mixed.
• While frying, add Red Chili Powder and mix it well. At this stage, add a cup full of water and close the lid of the cooker. Allow it to whistle 4-5 times on high heat before turning the heat off. Let it rest till the steam is out completely.
• While the Pressure Cooker cools on its own, start making the paratha sheets. This recipe will easily yield 10-12 Paranthas which should be sufficient for 4-5 people of vigorous appetite.
• Pinch out a dough ball of Golf Ball size and flatten them with a rolling pin a slightly floured surface. Dry roast them on a skillet and keep them aside in a casserole. Prepare all the Parantha sheets in this manner.
• Once the Pressure Cooker cools off, open the lid and turn the heat on again. This time, reduce the water, if any, so that the filling has very little or no moisture in it.
• Once the filling is dry and cooked, take it off the heat and allow it to cool.
• Heat a skillet, preferably one which is concave in the center. This would allow you to wrap the porota in a much easier way.
• While the skillet heats up, whisk an egg in a bowl with some chopped Onion and Green Chilies. Season it as per your taste with Salt & Pepper.
• Drizzle some oil on the skillet and place a Paratha sheet on it. Keep the heat on low. Pour in the whisked egg in the center and spread it slightly towards the edges. Take a heaped spoonful of Kheema stuffing and place it in the centre of the Egg spread.
• Now, lift the edges of the Porota sheet and bring it towards center, folding it like an envelope. Do, it in an overlapping fashion in a triangular shape so as to seal the egg mix and kheema stuffing inside.
• Once the egg starts to set, turn the parantha over and fry. Once the parantha turns golden-brown and crispy, take it off the heat.
• Repeat this for the rest of the paranthas. It is a gift of labour and patience as the heat has to be kept on low so as to allow the egg set in, without burning the parantha sheet outside.
• Serve it with a side of Mint-Coriander Chutney or Ketchup.

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.

MUGHLAI PARATHA RECIPE | MOGLAI POROTA | VEG BENGALI MUGHLAI PARATHA

Steps:

• prepare the stuffing by heating 2 tsp oil.
• saute ½ onion, 2 chilli and 1 tsp ginger garlic paste for 2 minutes.
• further add 1 capsicum, 1 carrot and saute till the vegetables shrink.
• additionally, add ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp coriander powder, ¼ tsp cumin powder, ½ tsp aamchur, ¼ tsp garam masala and ½ tsp salt.
• saute for a minute or till spices turn aromatic.
• keep aside and allow to cool the paneer stuffing completely.
• after the dough has rested for 20 minutes, knead slightly and pinch a ball sized dough.
• roll the dough to slightly thin thickness.
• further, spread the prepared paneer stuffing in centre.
• now carefully fold and close all sides of paratha forming a square. press gently.
• roast the paratha on hot tawa or shallow fry the parathas.
• spread a tsp of oil on both sides and roast to golden and crisp from all sides.
• finally, serve veg mughlai paratha along with raita or curry.