Hello everybody, it is Jim, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, mughlai paratha/ moghlai porota (chicken minced stuffed). It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Mughlai paratha/ Moghlai porota (Chicken minced stuffed) is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. Mughlai paratha/ Moghlai porota (Chicken minced stuffed) is something which I have loved my entire life. They’re nice and they look fantastic.
Then spread a teaspoon of egg evenly on to the paratha, leaving the edges. Then place the minced meat filling in the center. Traditionally, Mughlai Paratha has a stuffing of minced chicken or mutton, on which the layer of egg yolk is applied, and then deep-fried.
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 can achieve it.
The ingredients needed to make Mughlai paratha/ Moghlai porota (Chicken minced stuffed):
- Take For Paratha dough
- Take All purpose flour / maida -3cups
- Make ready Refined oil : 3 tbsp + more for greasing
- Make ready Salt -1tsp
- Take Warm water-1cup
- Get pinch Baking powder :1
- Make ready kalanji/kalojeera(optional)-1tsp
- Take For Chicken /Mottun minced filling
- Take 250 gm Minced meat :
- Make ready Onion cut into slices- 1 large
- Prepare Green chillies : 2-3 chopped
- Take Ginger-garlic paste :1tbsp
- Make ready 1/4 tsp Turmeric powder :
- Make ready Cumin powder :1tbsp
- Get Salt-to taste
- Take sugar-1/2tsp
- Get Oil for frying
- Get Red chilli powder-1tsp
- Take Bengali garam masala /clove-cinnamon-cardamom powder-½tsp
- Take Cilantro/ Coriander leaves (chopped)- 4 tbsp
- Make ready Other stuffing
- Get Eggs beaten well with pinch of salt -4 -5
- Take Vegetable oil for shallow frying the paratha
- Make ready Breadcrumb-1/2cup
- Prepare Onions : 1cup finely chopped
- Prepare Green chillies : 2-3 tbsp finely chopped
- Get Coriander leaves (chopped)-3 tbsp
- Get Lemon juice-2tsp
- Make ready Salt-to taste
It's a special paratha recipe of bengali cuisine, where chicken or mutton keema or mince was used with eggs as stuffing in the original version. 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. 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 Bangladesh. You can relish it with any.
Instructions 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….
As the name suggests, this is another culinary gem from the kitchen of Mughal khansamas. During the period of Muslim rule, the Bengali cuisine, mainly the Dhakai cuisine got immensely inspired and influenced by it. Mughlai Paratha is a tasty stuffed paratha that is very filling and can be served for breakfast or dinner. Recipe for Mughlai Paratha Ingredients For Dough. This mughlai paratha is made of a soft and yet flaky and crispy bread which is stuffed with keema (minced meat), egg and chopped onions.
So that is going to wrap this up for this exceptional food mughlai paratha/ moghlai porota (chicken minced stuffed) recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
