Hello everybody, it’s Carrillo, welcome to my recipe page. Today, we’re going to prepare a special dish, mughlai paratha/ moghlai porota (chicken minced stuffed). It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
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. Learn how to make Mughlai Paratha at home with Chef Ruchi Bharani on Rajshri Food. Mughlai Paratha is a rich paratha recipe loaded with paneer, vegetables.
Mughlai paratha/ Moghlai porota (Chicken minced stuffed) is one of the most well liked of recent trending foods in the world. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look fantastic. Mughlai paratha/ Moghlai porota (Chicken minced stuffed) is something that I’ve loved my entire life.
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):
- 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
- Take pinch Baking powder :1
- Prepare kalanji/kalojeera(optional)-1tsp
- Make ready For Chicken /Mottun minced filling
- Take 250 gm Minced meat :
- Get Onion cut into slices- 1 large
- Take Green chillies : 2-3 chopped
- Get Ginger-garlic paste :1tbsp
- Get 1/4 tsp Turmeric powder :
- Prepare Cumin powder :1tbsp
- Take Salt-to taste
- Take sugar-1/2tsp
- Make ready Oil for frying
- Take Red chilli powder-1tsp
- Make ready Bengali garam masala /clove-cinnamon-cardamom powder-½tsp
- Get Cilantro/ Coriander leaves (chopped)- 4 tbsp
- Take Other stuffing
- Prepare Eggs beaten well with pinch of salt -4 -5
- Make ready Vegetable oil for shallow frying the paratha
- Prepare Breadcrumb-1/2cup
- Make ready Onions : 1cup finely chopped
- Take Green chillies : 2-3 tbsp finely chopped
- Prepare Coriander leaves (chopped)-3 tbsp
- Get Lemon juice-2tsp
- Make ready Salt-to taste
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. When it comes to Mughlai paratha, the very basic definition of paratha changes, taking this to new level of gastronomical height and after a bite or two, you will realize Mughlai paratha is an exemplary illustration of Mughal influence on the cuisine of Bengal that had sneaked through the kitchens of… I learned this Mughlai paratha from my mom, It is spicy, delicious and stuffed with potato and paneer filling.
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….
I prepared this paratha last night for dinner and my family enjoyed a lot. They said Bahu ho toh aisi ( I am a prospective daughter in law ). Moglai Porota as we actually pronounce it brings back memories of durga pujo, college-street, secret rendezvous with boyfriend and so many other things. It's not just a food, but rather a ritual. Make a meal of this wholesome and tasty Mughlai-style stuffed bread.
So that is going to wrap this up for this exceptional food mughlai paratha/ moghlai porota (chicken minced stuffed) recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this webpage on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading, I hope this site becomes “the place to be” when it comes to mughlai paratha/ moghlai porota (chicken minced stuffed) cooking. Go on get cooking!
