Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, mughlai paratha/ moghlai porota (chicken minced stuffed). One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Mughlai paratha/ Moghlai porota (Chicken minced stuffed) is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They are fine and they look wonderful. Mughlai paratha/ Moghlai porota (Chicken minced stuffed) is something that I have loved my whole life.
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 In its original version, the paratha is usually stuffed with keema (minced meat) and then fortified with egg, the meat filled. 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. Mughlai paratha (Bengali: মোঘলাই পরোটা) is a popular Bengali street food which is believed to have originated in Bengal Subah during the time of Mughal Empire. The dish is believed to be prepared for the royal court of Mughal Emperor Jahangir.
To begin with this recipe, we have to prepare a few components. You can cook mughlai paratha/ moghlai porota (chicken minced stuffed) using 29 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Mughlai paratha/ Moghlai porota (Chicken minced stuffed):
- Prepare For Paratha dough
- Get All purpose flour / maida -3cups
- Prepare Refined oil : 3 tbsp + more for greasing
- Take Salt -1tsp
- Take Warm water-1cup
- Prepare pinch Baking powder :1
- Make ready kalanji/kalojeera(optional)-1tsp
- Get For Chicken /Mottun minced filling
- Prepare 250 gm Minced meat :
- Get Onion cut into slices- 1 large
- Prepare Green chillies : 2-3 chopped
- Get Ginger-garlic paste :1tbsp
- Make ready 1/4 tsp Turmeric powder :
- Take Cumin powder :1tbsp
- Prepare Salt-to taste
- Make ready sugar-1/2tsp
- Take Oil for frying
- Make ready Red chilli powder-1tsp
- Prepare Bengali garam masala /clove-cinnamon-cardamom powder-½tsp
- Make ready Cilantro/ Coriander leaves (chopped)- 4 tbsp
- Take Other stuffing
- Make ready Eggs beaten well with pinch of salt -4 -5
- Prepare Vegetable oil for shallow frying the paratha
- Take Breadcrumb-1/2cup
- Take Onions : 1cup finely chopped
- Prepare Green chillies : 2-3 tbsp finely chopped
- Prepare Coriander leaves (chopped)-3 tbsp
- Take Lemon juice-2tsp
- Take Salt-to taste
Mughlai Paratha is a stuffed paratha with eggs in it. It is quite popular as a street food in Bengal, especially in Kolkata. The stuffing can be of minced chicken, mutton or just plain egg. There are three steps to make the mughlai paratha.
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….
First you need to make the. I've shown, original minced chicken stuffed MUGHLAI PARATHA and popular version of it, without Chicken stuffing! 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.
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