Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, mughlai paratha. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Mughlai paratha is one of the most well liked of current trending foods in the world. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look wonderful. Mughlai paratha is something which I’ve loved my entire life.
Browse best-sellers, new releases, editor picks and the best deals in books Mughlai paratha (Bengali: মোঘলাই পরোটা) is a popular Bengali street food which is believed to have originated in Bengal Subah during the time of Mughal Empire. The dish is believed to be prepared for the royal court of Mughal Emperor Jahangir. Mughlai Paratha is one such variety that has a huge fan following.
To begin with this recipe, we have to first prepare a few components. You can cook mughlai paratha using 16 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Mughlai paratha:
- Get Dough
- Take 3 cup maida/ all purpose flour
- Make ready 1 tspn salt
- Make ready 1 tspn oil
- Make ready Water
- Make ready Stuffing
- Get 2 chopped onion
- Prepare 1/2 cup chopped beans
- Take 1/2 cup chopped carrot
- Take 1/2 cup chopped cauliflower
- Take 2 tbspn oil
- Prepare 1 cup grated paneer
- Make ready Salt as per taste
- Make ready 4 chopped green chillies
- Prepare 1 tspn turmeric powder
- Prepare 1 tspn black pepper
This Indian recipe is enjoyed throughout the country. You can find Mughlai paratha in Kolkata as a famous street food. The best thing is that you can learn how to make it at home no matter where you live. Her original recipe combines a flavorful, perfectly seasoned egg and ground chicken filling with a tender, easy-roll dough enriched with oil.
Instructions to make Mughlai paratha:
- First of all we will knead the dough.. In a pan mix maida and salt and with the help of water make a normal dough.. keep it aside..
- For stuffing heat oil in a pan add green chillies and than chopped onion cook it till golden colour.. now add all the chopped vegies and cook for 2 mints.. add salt, black pepper and turmeric powder cover it and cook for more 3-4 mints.. When the vegies are ready add greater paneer mix well cook again for 2 mints.. our stuffing is ready let it cool down..
- Now take a ball from the dough.. Flatten it in round shape with the help of rolling pill and put the stuffing in it and fold it in rectangular shape..
- We can slightly cook the chapattis from both side of we want if we are cooking the chapattis we would need maida paste to paste the folded sides.. In a bowl add 1 tspn of maida n few drops of water to make a sticky paste..
- Now heat tawa and place the rectangular folded chapattis and cook it from both side till golden brown..
- Once cooked cut it into two equal half and enjoy them with corriander chutney or tamato ketchup..
Mughlai paratha is an exemplary illustration of Mughal influence on the cuisine of Bengal that had sneaked through the kitchens of Nawabs of Murshidabad and now has become the most sought after street food of Kolkata. Mughlai Keema Paratha is a classic recipe of street food found on the streets of Bengal of a stuffed paratha with a layer of egg and spicy mutton keema wrapped to make a lifafa-envelope style flaky parathas This paratha is then shallow fried and cooked until crisp. The moghlai porota (or mughlai paratha) is a flaky, flour pastry filled with a mixture of beaten eggs, keema, spices, and seasoning. What was a lot more rare and comparatively more expensive those days was something called Moghlai Porotha (Bengali) or Mughlai Paratha (Hindi). It consists of a rectangular refined flour dough based envelope, stuffed with spices and specks of minced meat (keema), coated with egg and deep fried in a wok of oil.
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