Best Mughlai Paratha Recipes

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.

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.

MUGHLAI PARATHA RECIPE

Steps:

• To prepare this delicious Bengali paratha, take a dough kneading plate and add whole wheat flour in it along with refined flour and the two tablespoons of ghee. Mix well and knead using water until the dough becomes firm. Then leave it aside for a few hours. Peel the onions and finely chop in a bowl, keep aside until required.
• Once a few hours have passed divide the dough into four parts. Cover it with a cloth and leave it to rest again for 20 minutes.
• Now, put a non-stick pan over medium flame. Meanwhile, take one part of the dough and use a little dry flour and rolling pin to form a thick roti.
• Next, place the roti on the pan and crack an egg at the centre of the roti. Before the eggs start to solidify, top it up with green chilies, onions, coriander leaves, and salt. Now, lower the heat to medium and start folding it by bringing the four sides of the roti to the centre.
• To properly cook the paratha, make sure to put some ghee around it. Once the base is done, spear the part above with ghee and flip it over to cook from the other side too. Once it becomes golden brown and the crust becomes a little crunchy turn of the gas and put the paratha on a plate. Serve it hot tomato ketchup or gravy of your choice.