Simple Way to Prepare Favorite Mughlai paratha/ Moghlai porota (Chicken minced stuffed)

4 min read

Mughlai paratha/ Moghlai porota (Chicken minced stuffed). Mughlai Paratha / Keema paratha / Mince meat stuffed paratha recipe- An unleavened flatbread that has won the hearts of the people in the subcontinent and as far away as in the south-east Asia too, the paratha is one such food that requires no introduction. There is no two-way of making the dish but many ways to enjoy it as plain paratha with basic potato curry or as stuffed paratha with raita. HOW TO MAKE MUGHLAI PARATHA OR MOGLAI POROTA.

This paratha recipe clearly denotes the influence of Mughals on the Bengali cuisine. Mughlai paratha is a Popular bengali street food also knowns as moglai porota is actually deep-fried indian bread stuffed with egg or keema. 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.

Hey everyone, it’s John, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, mughlai paratha/ moghlai porota (chicken minced stuffed). It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Mughlai Paratha / Keema paratha / Mince meat stuffed paratha recipe- An unleavened flatbread that has won the hearts of the people in the subcontinent and as far away as in the south-east Asia too, the paratha is one such food that requires no introduction. There is no two-way of making the dish but many ways to enjoy it as plain paratha with basic potato curry or as stuffed paratha with raita. HOW TO MAKE MUGHLAI PARATHA OR MOGLAI POROTA.

Mughlai paratha/ Moghlai porota (Chicken minced stuffed) is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It is easy, it is quick, it tastes delicious. They are nice and they look fantastic. Mughlai paratha/ Moghlai porota (Chicken minced stuffed) is something which I have loved my entire life.

To begin with this particular recipe, we must prepare a few components. You can have 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):

  1. Take of For Paratha dough.
  2. Prepare of All purpose flour / maida -3cups.
  3. Take of Refined oil : 3 tbsp + more for greasing.
  4. Get of Salt -1tsp.
  5. Prepare of Warm water-1cup.
  6. Prepare pinch of Baking powder :1.
  7. Take of kalanji/kalojeera(optional)-1tsp.
  8. Make ready of For Chicken /Mottun minced filling.
  9. Prepare 250 gm of Minced meat :.
  10. Prepare of Onion cut into slices- 1 large.
  11. Take of Green chillies : 2-3 chopped.
  12. Take of Ginger-garlic paste :1tbsp.
  13. Take 1/4 tsp of Turmeric powder :.
  14. Make ready of Cumin powder :1tbsp.
  15. Get of Salt-to taste.
  16. Make ready of sugar-1/2tsp.
  17. Prepare of Oil for frying.
  18. Get of Red chilli powder-1tsp.
  19. Make ready of Bengali garam masala /clove-cinnamon-cardamom powder-½tsp.
  20. Take of Cilantro/ Coriander leaves (chopped)- 4 tbsp.
  21. Prepare of Other stuffing.
  22. Take of Eggs beaten well with pinch of salt -4 -5.
  23. Take of Vegetable oil for shallow frying the paratha.
  24. Prepare of Breadcrumb-1/2cup.
  25. Get of Onions : 1cup finely chopped.
  26. Get of Green chillies : 2-3 tbsp finely chopped.
  27. Take of Coriander leaves (chopped)-3 tbsp.
  28. Take of Lemon juice-2tsp.
  29. Make ready of Salt-to taste.

Mughlai paratha is deep fried egg, spiced mince stuffed bread. You can even make without mince. I use here puff pastry sheets for bread. But it can make with scratch.

Instructions to make Mughlai paratha/ Moghlai porota (Chicken minced stuffed):

  1. 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..
  2. 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.
  3. 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..
  4. 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..
  5. 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..
  6. Then  fold the paratha as per the pictures, making it well enclosed packets..
  7. Heat the oil in the frying pan. Place one paratha in hot oil, folded side down first..
  8. Once it starts browning, flip it over and fry the other side..
  9. 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..
  10. Then repeat the steps till the dough last to serve. Then take out and soak the excess oil on absorbing kitchen paper..
  11. 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(Paratha Stuffed with Egg) This is a simple and basic way of making mughlai paratha. The filling for this paratha is pretty much endless,you could fill it with chicken,minced meat,vegetables and many more. I have showed two ways of stuffing this paratha.

So that is going to wrap this up with this exceptional food mughlai paratha/ moghlai porota (chicken minced stuffed) recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!

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