Mughlai paratha/ Moghlai porota (Chicken minced stuffed). Paratha stuffed with Chicken, Egg etc. 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. In its original version, the paratha is usually stuffed with keema (minced meat).
Mughlai paratha is a popular Bengali street food originated from Kolkata, West Bengal, India.
It can be a soft fried bread enhanced by a stuffing of keema (minced meat), egg, onions and pepper; or a paratha stuffed with the same or similar ingredients.
Moglai Porota as we actually pronounce it brings back memories of durga pujo, college-street, secret rendezvous with boyfriend and so many other things.
You can have Mughlai paratha/ Moghlai porota (Chicken minced stuffed) using 29 ingredients and 11 steps. Here is how you achieve that.
Ingredients of Mughlai paratha/ Moghlai porota (Chicken minced stuffed)
- Prepare of For Paratha dough.
- It's of All purpose flour / maida -3cups.
- You need of Refined oil : 3 tbsp + more for greasing.
- It's of Salt -1tsp.
- Prepare of Warm water-1cup.
- You need pinch of Baking powder :1.
- It's of kalanji/kalojeera(optional)-1tsp.
- You need of For Chicken /Mottun minced filling.
- Prepare 250 gm of Minced meat :.
- It's of Onion cut into slices- 1 large.
- Prepare of Green chillies : 2-3 chopped.
- You need of Ginger-garlic paste :1tbsp.
- It's 1/4 tsp of Turmeric powder :.
- Prepare of Cumin powder :1tbsp.
- Prepare of Salt-to taste.
- Prepare of sugar-1/2tsp.
- Prepare of Oil for frying.
- It's of Red chilli powder-1tsp.
- You need of Bengali garam masala /clove-cinnamon-cardamom powder-½tsp.
- You need of Cilantro/ Coriander leaves (chopped)- 4 tbsp.
- You need of Other stuffing.
- It's of Eggs beaten well with pinch of salt -4 -5.
- It's of Vegetable oil for shallow frying the paratha.
- Prepare of Breadcrumb-1/2cup.
- You need of Onions : 1cup finely chopped.
- Prepare of Green chillies : 2-3 tbsp finely chopped.
- It's of Coriander leaves (chopped)-3 tbsp.
- It's of Lemon juice-2tsp.
- You need of Salt-to taste.
It's not just a food, but rather a ritual. Mughlai Keema Paratha is a very famous street food which has another name Keema Baida Roti. In Kolkata we call them 'moglai porota'. I made these parathas exactly like street style with minced meat, but you can skip that Keema part and keep the rest of the.
Mughlai paratha/ Moghlai porota (Chicken minced stuffed) instructions
- 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…..
All people from Kolkata would surely know what I am exactly talking about, isn't it?? It is one of the most famous street foods of Kolkata. You really have to try this to know what I am talking about. Read latest Mughlai Paratha articles, watch Mughlai Paratha videos and much more at NDTV Food. From plain to stuffed, parathas have a lot of variety today and is made in many different.
