Mughlai Pocket | How to make Mughlai Pocket

By Munmun Mukherjee  |  13th Jun 2016  |  
4.5 from 2 reviews Rate It!
  • Mughlai Pocket, How to make Mughlai Pocket
Mughlai Pocketby Munmun Mukherjee
  • Prep Time

    20

    mins
  • Cook Time

    15

    mins
  • Serves

    3

    People

70

2





About Mughlai Pocket Recipe

A mini version of the Mughlai Paratha.

Mughlai Pocket, a deliciously finger licking recipe to treat your family and friends. This recipe of Mughlai Pocket by Munmun Mukherjee will definitely help you in its preparation. The Mughlai Pocket can be prepared within 20 minutes. The time taken for cooking Mughlai Pocket is 15 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 3 people. The recipe details out how to make Mughlai Pocket step by step. The detailed explanation makes Mughlai Pocket so simple and easy that even beginners can try it out. The recipe for Mughlai Pocket can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Mughlai Pocket from BetterButter.

Mughlai Pocket

Ingredients to make Mughlai Pocket

  • Refined Flour - 1 cup
  • Salt - 1/2 tsp+ 1/4 tsp
  • Refine Oil - 2 tbsp
  • Water - Less than 1/2 cup (as needed)
  • Egg - 3 eggs
  • Onion finely chopped - 1 large
  • Green Chillies finely chopped - As required
  • Coriander leaves finely chopped - As needed
  • Refine oil (for deep fry) - 1/2 cups
  • Green Salad - For garnishing

How to make Mughlai Pocket

  1. Mix flour, 1/2 tsp salt, and 2 tbsp oil till it gets a texture like bread-crumb.
  2. Knead the flour mix with water until it becomes smooth.
  3. Keep aside the dough covering with a kitchen towel for 15 minutes.
  4. Divide the dough into 10-11 balls.
  5. Beat the egg in a bowl, mix it with chopped onion, chopped coriander, salt and chopped green chillies.
  6. Roll out each ball in a thin roti. Put 1 tbsp of egg mixture at the center of the roti.
  7. Now fold the roti from each side like an envelope.
  8. Heat refined oil in a Kadai. Deep fry the Mughlai Pockets on medium flame.
  9. Cut each pocket into two and serve hot with tomato sauce and the green salad.

My Tip:

I do like to add cooked shredded chicken (from left over chicken curry) or left over potato curry in the egg mixture.

Reviews for Mughlai Pocket (2)

Joyeeta Bhattacharyaa year ago

my daughter simply loved it
Reply

Sanjay Reddya year ago

Crispy and delicious, thanks for sharing the recipe :)
Reply