Kolkata style Mughlai Paratha

Name: Kolkata style Mughlai Paratha
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups All purpose flour; 3 tablespoons Cooking oil/Shortening; 1/2 teaspoon Sugar; 1/2 teaspoon Salt; 100 g boneless Chicken; 1 big chopped Onion; 1/2 teaspoon Ginger-Garlic paste; 1/2 teaspoon red Chilli powder; 1/2 teaspoon Coriander-Cumin powder (mixed); 1 tablespoon Tomato ketchup; 1 tablespoon Cooking oil; to taste Salt; 2 tablespoons chopped Coriander leaves; 4 large Eggs; 1 big chopped Onion; 3-4 chopped fresh green Chillies; 1 bunch fresh Coriander leaves; 1 teaspoon Chaat masala; To taste Salt; 2 cups Cooing oil

Sabrina Yasmin @barak_kitchen

Riyadh

#goldenapron2
#westbengal
Mughlai Paratha is a very popular paratha of West Bengal. This paratha recipe is mostly enjoyed as a snack and is popular street food recipe. Traditionally, Mughlai Paratha has a stuffing of minced chicken or mutton, on which the layer of egg yolk is applied, and then deep-fried. However, it has also seen many changes over the years and today, several other variations of Mughlai Paratha are available.I tried to make this mouthwatering paratha in traditional way. However you can make this same recipe with pan frying method also.

Sabrina Yasmin @barak_kitchen

Saved

Ingredients

30 min

4 servings

2 cupsAll purpose flour
3 tablespoonsCooking oil/Shortening
1/2 teaspoonSugar
1/2 teaspoonSalt
For Chicken stuffing
100 gboneless Chicken
1big chopped Onion
1/2 teaspoonGinger-Garlic paste
1/2 teaspoonred Chilli powder
1/2 teaspoonCoriander-Cumin powder (mixed)
1 tablespoonTomato ketchup
1 tablespoonCooking oil
to tasteSalt
2 tablespoonschopped Coriander leaves
For the Egg filling
4large Eggs
1big chopped Onion
3-4chopped fresh green Chillies
1 bunchfresh Coriander leaves
1 teaspoonChaat masala
To tasteSalt
For frying
2 cupsCooing oil

Saved

Steps

30 min

1

In a big mixing bowl add in all purpose flour, cooking oil, salt and sugar as mentioned above.
2

With your finger tips mix everything well until the mixture becomes crumbly in texture. If you try to hold some mixture together in your palm they will hold together like the picture.
3

Make a semi hard dough with the mixture by adding water in batches.
4

Rub little oil and cover with a damp cloth for about 1/2 an hour.
5

In the meantime prepare the stuffing. Cut boneless chicken into small chunks.
6

Heat oil in a pan and add in the chopped onion. Saute for a minute.
7

Next, add ginger-garlic paste, saute for few seconds and then add in dry spices like chilli powder, coriander-cumin powder and salt.
8

Stir and add in chicken chunks. Stir in medium heat to mix everything well.
9

Stir fry for 4-5 minutes so that chicken pieces cook completely and then add in tomato ketchup.
10

Mix well so that everything mix nicely and finally add in some chopped coriander leaves. Remove from heat and keep aside.
11

Break 4 eggs, beat or whisk, add salt and chat masala.
12

Chop onion, green chillies and coriander leaves. Add in the egg mixture and mix.
13

Also, add breadcrumbs and the prepared chicken. Breadcrumbs will help to bind the stuffing well. You can also add any leftover keema or even can skip adding meat to your stuffing.
14

Now take the prepared dough, knead for a couple of minutes and then divide the dough to 4 equal patties.
15

Take one patty and roll into a thin rectangular sheet. Note that the border of the sheet should be thinner than the middle part of the sheet to ease the frying process.
16

Trim off the sides with a knife.
17

Transfer the sheet to a foil or butter paper(it will help to place the paratha to oil) and add 2-3 tablespoon of stuffing in the centre of the sheet.
18

Now fold the sheet or paratha as shown in the pictures to make a rectangular parcel.
19

Pinch the sides to seal the parcel nicely.
20

Heat oil and slide off the parcel to medium heat oil to fry.
21

Fry all sides of the paratha in medium heat oil. It is necessary to fry in medium heat slowly so that the paratha cooks well from inside also.
22

It took 7-8 minutes to cook the paratha from all sides. Transfer to a kitchen towel.
23

Similarly, make and fry all the mughlai paratha.
24

For serving I sliced the each porota into triangles.
25

Serve immediately with some lacha onions and ketchup.