MUGHLAI PARATHA

Being a Bong I have grown up snacking on various fast foods that are easily available on almost every street in Kolkata and Mughlai Paratha remains my most favorite junk food till date. After leaving Kolkata for studies, I always missed eating this Paratha and kept looking for a place where I could get this. It was only after shifting to Mumbai, that I decided to make this on my own and fortunately it tasted great. So here, I would like to share the recipe for all those who love this egg stuffed Paratha and are yearning for it…

Ingredients

Maida

Eggs (each Paratha will need an egg)

Chicken Keema (Depends on the number of parathas that you want to make, I made 4 parathas and used approximately 150 Gms of keema)

4 cloves of garlic, chopped

1 onion chopped

Finely chopped ginger

Peanuts

Coconut, chopped into fine pieces (Optional)

Chopped Green chillies

Salt to taste

Refined oil for deep frying the parathas

Method

1.  Make loose dough with Maida and divide it into 4 equal portions, considerably large. Brush them with some oil and keep it aside.
   
   
   
   
   

• In a frying pan, pour the oil for deep frying and allow it to become hot.

• For the filling, beat the eggs in a bowl and add rest of the ingredients (keema, chopped garlic, onion, ginger and chillies, few peanuts, chopped coconut and salt).

• Now, roll out a portion of maida into an 8-inch diameter Paratha, keep 1/4^th of the filling in the centre and spread it.

• Now, seal the filling by folding the edges of the Paratha giving it a square shape.

• Place the Paratha carefully in the frying pan so that the filling doesn’t come out. 

• Fry it well on both the sides.

• Make rest of the Parathas in similar fashion.

• Serve hot with spicy potato curry or Dum aloo, tomato sauce and some onion rings.    

 Tips: Use of coconut is optional, but it gives added flavor to the Paratha. You can also use Mutton keema instead of chicken.