Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, mughlai paratha/ moghlai porota (chicken minced stuffed). One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
In its original version, the paratha is usually stuffed with keema (minced meat) and then fortified with egg, the meat filled packets are then shallow fried in hot oil. The mere mention of Mughlai paratha leads straight to the Anadi's cabin, the man according to legends had introduced the mughlai paratha to the gourmands of Kolkata. However, it has also seen many changes over the years and today, several other variations of Mughlai Paratha are available.
Mughlai paratha/ Moghlai porota (Chicken minced stuffed) is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It’s easy, it is fast, it tastes yummy. They are fine and they look fantastic. Mughlai paratha/ Moghlai porota (Chicken minced stuffed) is something which I’ve loved my whole life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook mughlai paratha/ moghlai porota (chicken minced stuffed) using 29 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Mughlai paratha/ Moghlai porota (Chicken minced stuffed):
- Make ready For Paratha dough
- Get All purpose flour / maida -3cups
- Prepare Refined oil : 3 tbsp + more for greasing
- Take Salt -1tsp
- Get Warm water-1cup
- Get pinch Baking powder :1
- Prepare kalanji/kalojeera(optional)-1tsp
- Take For Chicken /Mottun minced filling
- Take 250 gm Minced meat :
- Take Onion cut into slices- 1 large
- Take Green chillies : 2-3 chopped
- Take Ginger-garlic paste :1tbsp
- Make ready 1/4 tsp Turmeric powder :
- Get Cumin powder :1tbsp
- Make ready Salt-to taste
- Make ready sugar-1/2tsp
- Prepare Oil for frying
- Prepare Red chilli powder-1tsp
- Get Bengali garam masala /clove-cinnamon-cardamom powder-½tsp
- Get Cilantro/ Coriander leaves (chopped)- 4 tbsp
- Get Other stuffing
- Prepare Eggs beaten well with pinch of salt -4 -5
- Prepare Vegetable oil for shallow frying the paratha
- Make ready Breadcrumb-1/2cup
- Get Onions : 1cup finely chopped
- Prepare Green chillies : 2-3 tbsp finely chopped
- Make ready Coriander leaves (chopped)-3 tbsp
- Prepare Lemon juice-2tsp
- Get Salt-to taste
There is no particular history found for this dish whether it is actually introduced by Mughal's or not,but for it's Badsahi look and feel it is named as Mughlai Paratha. Though you have to put a lot of effort to make Mughlai Paratha at home but when you are. the recipe for mughlai paratha is very unique and filling compared to the other vegetables stuffed paratha. moreover the traditional moglai porota is prepared with minced meat preferably chicken or mutton meat coated with egg yolk. however i have prepared it with vegetables and paneer stuffing making it suitable for non meat eaters. in addition, the paratha is deep fried in a hot oil so that . Kolkata Street Food Special: Bengali Moglai Porota or Mughlai Parantha. As the name suggests, this is another culinary gem from the kitchen of Mughal khansamas.
Steps to make Mughlai paratha/ Moghlai porota (Chicken minced stuffed):
- To prepare the paratha dough - At first take a bowl and Sift the flour, add kalanji/kalojeera(optional),sprinkle the salt, baking powder if you are using and make a well in the center and add the oil.
- Then we using your fingers, rub the oil with the flour very well till it resembles fine bread crumbs - - Than this will ensure the flakiness of the paratha. - - Knead the dough using warm water, adding it slowly and knead it into very soft and soft dough. - - The dough should be soft, stretchy and should be able to roll out thin
- Once you attained that stage, grease the dough with the oil, cover it with damp kitchen towel /dam masline cloth and leave it to rest for 1 to2 hours. - - For Chicken /Mottun minced fillin - - At first wash the minced meat (keema) in a colander, keeping a bowl underneath - - Then heat 2tsp vegetable oil in a pan and fry the onion slices. - - keeping the heat to the maximum, add the minced meat (keema) and fry on a high heat. It will start releasing lots of water.
- Then add the ginger and garlic paste, all the spices, green chillies, salt and keep frying it on high heat. - - Then add the water dries up, check for the seasonings, lower the heat, cover it and cook till done. - - Add few spoon of water if requires to keep the meat moist. - - Add the chopped corinder leaves and mix it well. - - Make the Mughlai paratha - - Then knead the prepared dough lightly for couple of minutes. Divide it into equal golf ball size sections. - - Then grease the rolling pin and the board.
- Then take the ball, roll out thinly into a square. Roll out as thin as possible but not paper thin, else it will not hold the stuffing well - - Then use the pictures given in the post as guide. - - Then spread a teaspoon of egg evenly on to the paratha, leaving the edges. - - Then place the minced meat filling in the center. Top it with 1 tsp finely chopped onions, 2-3 pieces of finely chopped green chillies,bread crumb,lemon juice,1 pinch salt and 1 bitten of egg mixture on the minced meat.
- Then fold the paratha as per the pictures, making it well enclosed packets.
- Heat the oil in the frying pan. - - Place one paratha in hot oil, folded side down first.
- Once it starts browning, flip it over and fry the other side.
- Then flip it once more, this time slightly press the edges of the paratha for even cooking and fry till golden brown. Flip it and fry the other side till golden brown.
- Then repeat the steps till the dough last to serve. - - Then take out and soak the excess oil on absorbing kitchen paper.
- Now Mughlai paratha is ready!!! This is famous street food in kolkata. sprinkle with a pinch of black salt on top and serve hot with tea or with tomato ketchup or kasundi (bengali mustard sauce) and with sliced raw onions and cucumbers or salad and dry spicy potato curry/chicken of your choice.any season….
During the period of Muslim rule, the Bengali cuisine, mainly the Dhakai cuisine got immensely inspired and influenced by it. Mughlai Paratha Recipe - About Mughlai Paratha Recipe: Parathas are undoubtedly a staple Indian food that can be eaten with almost anything. From plain to stuffed, parathas have a lot of variety today and is made in many different ways. Mughlai Paratha is one such variety that has a huge fan following. A popular Bengali street food, Mughlai Paratha is relished right from West Bengal, India to.
So that’s going to wrap this up for this special food mughlai paratha/ moghlai porota (chicken minced stuffed) recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
