Ramadan Special - Mughlai Paratha. Hello wonderful people! welcome to my Kitchen. In this video, i will teach everyone how to make this Mughlai Paratha. Honestly, this is a very delicious.

Mughlai paratha is a famous Bengali paratha which is served as a delicacy for the breakfast. This Indian recipe is enjoyed throughout the country. It involves easy shallow-fry technique just like other parathas. You can cook Ramadan Special - Mughlai Paratha using 11 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Ramadan Special - Mughlai Paratha

You need 1 cup of atta (whole wheat flour).
Prepare to taste of salt.
It's 1 tbsp. of oil to knead.
It's 2 of eggs, beaten with a pinch of salt.
You need 1 of large onion, chopped.
You need 2-3 of green chilies, chopped.
You need 1 of tomato, seeds removed and chopped.
It's 2-3 tbsp. of coriander leaves, chopped.
You need 1/2 tsp. of pepper powder.
You need of oil to shallow fry.
Prepare of any side dish, pickle or raita / yoghurt to serve.

You can use vegetables, egg or chicken as filling in the paratha. Mughlai Egg Paratha - Kolkata Street Style Paratha By Sharmilazkitchen. Paratha Anda Recipe for Sehri - Desi Ghee Ka Paratha - Special Ramadan Recipe - Village Food Secrets. 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. How to make Mughlai Paratha: Take a big bowl and mix flour, baking powder and salt.

Ramadan Special - Mughlai Paratha step by step

Knead a stiff dough with the atta, salt, 1 tbsp. oil and required quantity of water. Keep aside for an hour. In a bowl, mix together the onions, green chilies, tomatoes, coriander leaves and pepper powder. Keep aside..
Make 4 equal portions of the dough. Roll out each portion into a large circle. Place some of the stuffing in the centre, followed by little of the beaten egg..
Fold from both the sides as shown..
Then fold from the other two sides just like an envelope..
Heat 1 tsp. oil on a tawa / griddle and shallow fry the parathas.........
..... on both sides till light golden in colour..
Serve with any side dish or pickles..

Brush the surface of the paratha with the beaten eggs. Cook the paratha on it, applying oil along the edges. 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. During Ramadan, I find a deep sense of comfort in the pre-dawn hustle of the kitchen.