Hello everybody, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, mughlai paratha. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
the recipe for mughlai paratha is very unique and filling compared to the other vegetables stuffed the recipe for mughlai paratha can time consuming and hence i would like to pin some tips and. How to make Mughlai Paratha: Take a big bowl and mix flour, baking powder and salt. Brush the surface of the paratha with the beaten eggs.
Mughlai Paratha is one of the most well liked of current trending meals on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Mughlai Paratha is something which I have loved my entire life. They are nice and they look fantastic.
To begin with this recipe, we have to prepare a few components. You can cook mughlai paratha using 31 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Mughlai Paratha:
- Get For making The Dough:
- Take 2 - cups Maida (all purpose flour)
- Get 1/2 tsp - Baking powder
- Take 1/4 tsp - Salt
- Prepare 1/2 tsp - Sugar
- Take 2 tbsp - Vegetable oil
- Take For Making Egg Paratha Stuffing:
- Take 3 - Eggs
- Prepare 1/2 cup - Finely chopped onions
- Take 1 tsp - Finely chopped green chillies
- Get 1 tbsp - Chopped coriander leaves (Cilantro leaves)
- Get 1/2 tsp - Chaat masala
- Get 1/4 tsp - Crushed black pepper
- Prepare 1/2 tsp - Black salt
- Get 1 tsp - Roasted cumin,coriander,dry chili powder
- Take Salt as per taste
- Take For Making Spicy Potato Curry (Aloor Torkari) :
- Make ready 3 Medium size (cut into small cube size) - Potatoes
- Get 1 tsp - Chopped garlic
- Get 1/2 tsp - Grated ginger
- Make ready 3-4 (or as required) - Green chillies
- Take 1/2 tsp - Turmeric powder
- Get 1/2 tsp - Red chili powder
- Get 1/2 tsp - Crushed black pepper
- Get 1 tsp - Dry roasted cumin,coriander,cloves,cardamom,cinnamon powder
- Get 1/2 tsp - Black salt
- Prepare 1/2 tsp - Chaat masala
- Prepare Salt as per taste
- Get Vegetable oil - 2 tbsp (or as required)
- Get Others:
- Make ready Vegetable oil - 2 cups or as needed (for deep fry the paratha)
Make a meal of this hearty and tasty Mughlai-style stuffed bread. Serve it with your favorite chutney. Mughlai paratha is an exemplary illustration of Mughal influence on the cuisine of Bengal that had The mere mention of Mughlai paratha leads straight to the Anadi's cabin, the man according to. How to make Mughlai Parantha-A rich paratha made out of whole wheat flour, refined flour and semolina.
Instructions to make Mughlai Paratha:
- First take potatoes,peel it and cut into cube size and clean it well.Heat the oil in the pan.Put the flame on medium add the chopped onions saute it for 2 minutes,now add the potatoes and fry them along with the onions until it change its color.
- Now add grated ginger & crushed garlic and saute them until raw smells goes off.Add all powder spices like turmeric powder,red chili powder,dry roasted (cumin,coriander,cloves,cardamom,cinnamon) powder,black salt,chaat masala,salt,chopped green chillies,mix well and fry them for 2-3 minutes.
- Now add little lukewarm water into it and give a nice mix add cover the lid and cook it for 5 minutes.When the spices cooked well and oil turns out from masala, add 1/2 cup lukewarm water add salt if needed and cover the pan with lid.Turn the flame on low.Cook them well until potatoes turn into soft.
- When the potatoes will be nicely cooked and gravy becomes dry,sprinkle some chaat masala,dry roasted masala powder over it and mix it properly. - Turn off the heat now.Potato Curry is ready,Keep it aside.
- Now take a bowl,pour maida (all purpose flour) into it.Add salt,sugar,baking powder as mentioned it in above.Mix it well.Add oil into it and mix it well with help of your fingers until the mixture becomes crumbly.Now gradually add the water(better use lukewarm water) into it,knead it well and make a soft,stretchy dough from it.
- Sprinkle little oil over the dough & grease it well.Cover the dough with a damp cloth.And keep it aside for 20-30 minutes.
- Now for prepare the inner stuffing masala take a bowl,add eggs,chopped onions,green chillies,chopped coriander leaves,chaat masala,roasted spice powder,salt,crushed black pepper,black salt into it and beat it well all together.Keep it aside.
- Now take the dough and divide it into ball shape equal parts.Take a rolling board and a rolling pin and grease them with oil.Take a dough,roll it with the help of some oil.keep rolling out as thin as much possible and turn it into a big flatbread most likely square in shape.
- Now put the stuffing Masala in the middle of the flatbread & with a help of a spoon spread it evenly.Now fold two opposite sides towards middle of the flatbread and then in the same way fold the rest of the two sides.Fold it like envelopes.Press gently all the corners and closed it completely as no fillings are coming out.
- Now heat the oil in deep bottom fry pan.Transfer the flatbread into it.Put the oven flame on medium and deep fry it.Keep flipping the bread and cook each side evenly until paratha cooked properly.Fry it well until both sides turn into nice and golden brown in color.
- Once done, remove it from oil and place it on paper-lined plate.In the same process make all the flatbreads and fry them one by one.Now enjoy Mughlai parathas hot with spicy potato curry and salads.
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 the most sought after. Mughlai Keema Paratha is an authentic Indian stuffed flat bread which has survived the last few Yes, this is the Mughlai Keema Paratha, which is stuffed with spicy mutton keema (minced meat of a. Mughlai Paratha Recipe, Learn how to make Mughlai Paratha (absolutely delicious recipe of Mughlai Paratha ingredients and cooking method) About Mughlai Paratha Recipe: Parathas are. Now put one tablespoon of ghee on the tava. Put one paratha on it and cook the paratha on both the sides by turning it over.
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