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Continue to cook so that both sides are golden brown. Continue rolling out sparsely, although not too much, or the stuffing will not hold. Make a well in the middle of the flour mix and pour in the water, blending well.
When making the egg and mince filling, the consistency should not be runny. It should be like a slack paste. Add either keema or breadcrumbs to adjust. If your filling is watery, it will be difficult to fold and the filling won't fully cook. Well I have modified the original recipe bit to give it a healthier twist. Originally it's made with refined flour or maida.
What else can be used for stuffing?
Repeat the steps with each ball. This treat is often relished with meat, salad, or potato sababji. Deliciously crispy mughlai paratha packets are stuffed with egg too, and are a popular street meal in Bangladesh. If you are non-vegetarian, you can also cover the stuffed paratha with beaten egg to get extra flaky and crispy outer layer. Mughlai egg paratha with step by step photos and a recipe video. Mughlai paratha is a filling breakfast and a good option for the kid’s lunch box.
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.
Recipe By Rajshri Food
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.
To get the right consistency of the dough, add water bit by bit. Make this delicious Bengali recipe of mughlai egg paratha at home and everyone will surely love it. Filled with the most delicious egg and meat fillings, this version of Mughlai paratha is every foodie’s dream. Try this popular recipe Chef Brar and up your cooking skills. This popular Bengali delicacy is famously served with special aloo tarkari or potato curry, salad, raita or even tomato ketchup.
Mughlai egg paratha recipe
This is a really famous recipe usually made with keema but here we are giving it a twist by using egg. For a healthier version, you can add boiled rajma beans, boiled lobia or even boiled chickpeas as stuffing too. You can replace atta with maida (all-purpose flour) for getting more flaky and crispy texture. Traditionally, minced meat of either Chicken or Mutton were used along with egg as a stuffing for this paratha.
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.
In this recipe, we break down the steps in an easy-to-replicate manner. Chop onions, coriander leaves and green chilli on a chopping board. In a medium bowl, whisk eggs and then add chopped onion, coriander leaves and green chilli. Season the mixture with salt according to your taste and mix properly. To prepare the dough, mix all-purpose flour, wheat flour, salt and water as needed in it. Combine the ingredients and knead properly to form a soft dough.
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.
Mareena Jerrish is a fun loving person, whose love for food extends to her kitchen. After kneading the dough well, rub it with a little oil, cover it with a moist towel, and leave it alone for half an hour. Make a similar folding motion, this time bringing in the right side of the dough to and gently overlapping the center of the filling. 1 to 2 tablespoons of olive oil must be rubbed into the dough ball.
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.
The trick is to fold it in a way that all the four corners will meet at the center and the rest involves frying it in oil or ghee. Another amazing creation was Mughlai paratha. It is believed that Mughlai paratha finds its roots in the Mughal kitchen and travelled to Dhaka and then to Kolkata post-independence. Such a fascinating history; isn't it?
The frozen whole wheat parathas may be stored for up to a month if done correctly. You may take out the amount of parathas you need from the freezer and defrost them at any time. Parathas may be frozen using this method. The parathas should be totally cooled before wrapping and freezing them in order to preserve their freshness. Drain on paper towels and serve with salad, tomato ketchup, or aloo sabji, if desired.
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.
Add water and knead well for 5 minutes, until the dough is smooth and pliable. Coat with oil, cover, and set aside for at least 30 minutes. Mughlai paratha is a flaky, refined-flour pastry filled with a mixture of beaten eggs, keema, spices, and seasoning. Making a moghlai is not difficult, but it does take a fair bit of planning.
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