19 August, 2014
chicken mughlai paratha bengali recipe
It is one of the most popular Bengali cuisines .It said to have been originated from south Asia during the Mughal rule.It uses all purpose flour or maida ,though I stuck to whole wheat flour for health.But Maida will give you the best taste.There are several variations of these ,in Mumbai baida roti also has a similar recipe,the recipe also sounds similar to Murtabak an Arabian flat bread.The soft pliable balls of all purpose flour dough are rolled into thin flat breads which are stuffed with a mixture of minced meat and egg and folded in the shape of an envelope.The bread is then fried till crispy in a pan with lots of oil.
1.Refined flour (250 gms)
2.Oil (2 cups for frying)
3.Baking soda (1/2 tbsp)
4.Salt (as per taste)
5.Onions (2 cups finely chopped)
6.Chilies ( 4 to 5 chopped)
7.Ginger garlic paste( 1 tbsp)
8.All spice powder(garam masala)
9.Minced boneless chicken or Fish(keema)[depending on the filling you want]
10 Kashmiri chily powder (1 tbsp)
Preparing the Dough
Preparing the Filling
1.In oil add chopped onions.
2.Fry till brown
3.Add ginger garlic paste
4.Add green chilies and chilly powder
5.When the masala starts separating from the oil add the fish or chicken keema
6.add salt to taste and all spice powder.
7.Saute and cook for 5 minutes till the chicken or fish is thoroughly cooked.
8.Take of from the gas and let it cool.
Preparing the egg
1.Beat 2 eggs with salt and chopped onions.
Preparing the paratha
1.Make a round ball of the dough and roll into a big thin circle.
2.add some filling at the centre.
3.add some egg mixture on top will act as a binding material to hold the paratha in shape.
4.Fold the flattened dough in the form of an envelope.
5.Heat tawa with one tbsp of oil
6.Slowly with the help of a spatula and place it on the tawa without breaking it.
8.Add some more oil an flip it to cook it well on both the sides.
9.Serve hot with potato curry.