Mughlai egg paratha How to make perfect mughlai egg paratha at home

Table of Content

• Recipe By Rajshri Food
• Mughlai Paratha Bread Recipe
• EquipmentS USED IN THIS RECIPE
• Ingredients of Mughlai Paratha
• For the dough
• Kolkata Street Food: How To Make Mughlai Paratha At Home:
• Mediterranean Chicken Kebabs

These are great food ideas for kid's tiffin box. My kid loves all these stuffed parathas. I'm sure this is one of the best ideas to give them veggies since early age. Add all spices mention above ingredients list. Add paneer and saute for minutes stirring in between.

Prepare chicken filing for the paratha and make sure you fold it in a way that all edges meet at the center. Just shallow fry it until both the sides are light brown and it will be ready to serve. Stir together the eggs and egg yolk with the shallot, cilantro, chilli, turmeric, and salt and pepper in a medium mixing bowl. Firstly, make a dough of all purpose flour by mixing it with salt and oil.

Recipe By Rajshri Food

But in this recipe, I'm using whole wheat flour. Boil 1 litre milk and add 2 tbsp vinegar once it starts boiling. Add 1 more tsp vinegar if required. Now strain out the paneer with muslin cloth or strainer. Mughlai paratha is a famous Bengali paratha which is served as a delicacy for the breakfast. This Indian recipe is enjoyed throughout the country.

Once done, coat the dough with vegetable oil and cover with a damp cloth. Keep the dough aside for a while. It involves easy shallow-fry technique just like other parathas. You can use vegetables, egg or chicken as filling in the paratha.

Mughlai Paratha Bread Recipe

Egg Mughlai paratha is on high demand or you can say highly consumed street foods for evening snacks. But, it’s not limited to evening snacks, you can obviously make your own freshly fried Mughlai paratha at home. Mughlai paratha recipe with step by step pictures. This is why we have found an easy recipe that will help you replicate the popular Kolkata-style Mughlai paratha at home. The recipe has been shared by chef and food vlogger Ananya Banerjee, on her YouTube channel .

Heat a tawa and place the paratha on it. Flip it when one side is light brown and apply ghee/ oil on top of it. Do the same to the reverse side. Press corners and sides to check so that they will be cooked evenly. You can find Mughlai paratha in Kolkata as a famous street food. The best thing is that you can learn how to make it at home no matter where you live.

EquipmentS USED IN THIS RECIPE

So we have replaced keema with scrumbled paneer. If you are vegan, you can try the same with scrumbled tofu. For that, in a mixing bowl, take flour, salt, sugar, and vegetable oil in the given proportions. Mix well to distribute the oil evenly, until the flour resembles breadcrumbs in texture.

Chicken roll, phuchka, jhalmuri and more - you will find an extensive variety of delicacies across the city. In fact, if you go on a food trail, you will come across something new being sold at every nook and corner of Kolkata. Some of these food items are experimental, while some depict the rich history of Bengal. Take chicken roll for instance. Shallow fry on a tava till both sides are light brown. Toss diced shallots, garlic, coriander leaves, jalapeno slices, eggs, pepper, and salt into a mixing dish.

Step 7 Put the filling on it and fold it from all four sides. Apply water on the sides so that it doesn’t open. Step 8 Now take some oil in a pan and fry the paratha in the oil on medium flame. Keep checking it by turning it again and again. Step 9 Once the paratha turns golden brown, take it off the stove.

Take a 120 g portion of the dough, and roll it into a rectangle about 40 × 30 cm in dimensions. Spread the stuffing evenly leaving margin of 1 inch from all sides so as to close it like an envelope. Remove for heat and keep aside to cool slightly before stuffing them.

But, here in this recipe, I will simply be pan-frying the stuffed paratha with 1 or 2 tablespoons of oil. Also, the veggie stuffing is pre-cooked. So, pan-frying should be sufficient. Next, place the roti on the pan and crack an egg at the centre of the roti. Before the eggs start to solidify, top it up with green chilies, onions, coriander leaves, and salt.

As soon as the first side of the paratha is golden brown, turn the other side over and cook for another 5 minutes. Allow the dough to rest for 20 minutes at room temperature, covered loosely with plastic wrap or a moist dish towel. Mughlai stuffed paratha is now ready to be served. Paratha is something that can easily make anyone’s mouth water.

For the dough

Cover it with a cloth and leave it to rest again for 20 minutes. Close from all sides as shown in the picture. Press lightly and seal the ends of folds. Roll it, press down and roll out again into a square of 8 x 8 - inch. Add tomatoes and fry till tender, and ghee begins to separate.

It will be able to acquire adequate oil to cook this way. For getting the authentic taste, you can even deep fry the parathas instead of just pan-frying/shallow-frying. The outer layer of paratha can be made with maida (all-purpose flour) or atta . Adding a tablespoon of hot oil in dry flour adds more flakiness to paratha after cooked.

Kolkata Street Food: How To Make Mughlai Paratha At Home:

Distribute the filling evenly over the crust, keeping a 2-inch margin all around. Also, if you have kids or elderly people to feed, you can adjust the quantity of red chilli powder to balance its spice level. Now carefully, fold the sides of paratha towards the centre and close it from all sides making a square pocket.