Mughlai Murgh Parathas | How to make Mughlai Murgh Parathas

2 reviews
Rate It!
BySonia Shringarpure
Created on 30th Nov 2016
  • Mughlai Murgh Parathas, How to make Mughlai Murgh Parathas
Mughlai Murgh Parathasby Sonia Shringarpure
  • Mughlai Murgh Parathas | How to make Mughlai Murgh Parathas (60 likes)

  • 2 reviews
    Rate It!
  • By Sonia Shringarpure
    Created on 30th Nov 2016

About Mughlai Murgh Parathas

Mughlai Paratha became a popular street food item of Kolkata which was introduced during the Mughal Empire. It is a soft fried flatbread with stuffing of keema (minced meat), egg, and onions

Mughlai Murgh Parathas, a mouth-watering delicacy which no one can resist. Most people try this amazing dish at restaurants, but with this recipe you can easily make it at home with the same taste. This super quick and easy recipe is written by Sonia Shringarpure. Mughlai Murgh Parathas is a dish which demands no explanations, it's a whole world of flavour in itself. Mughlai Murgh Parathas is a very simple and easy recipe to prepare. The time required to make this recipe is not very much, but the delicious taste it renders is just remarkable. This recipe of Mughlai Murgh Parathas by Sonia Shringarpure is perfect to serve 8 people. Even beginners can also try this recipe. The recipe is explained step by step with pictures that it becomes very easy to understand each and every step, which actually turns out to be very useful. So, the next time you have a get together, night party, kitty party or any other occasion don't forget to try out the absolutely amazing Mughlai Murgh Parathas.

  • Prep Time15mins
  • Cook Time90mins
  • Serves8People
Mughlai Murgh Parathas

Ingredients to make Mughlai Murgh Parathas

  • 500g Chicken minced
  • 1 large onion chopped finely
  • 2 tomatoes deseeded and chopped finely
  • 3-4 green chilies chopped finely
  • 6-8 finely minced garlic cloves
  • 1" ginger grated or minced
  • 1 tsp red chili powder
  • 1 tsp garam masala powder
  • 1 tsp coriander-cumin powder
  • Handful of chopped coriander leaves
  • Salt to taste
  • Oil as per requirement
  • 1/2 cup chopped onions
  • 1/4 tsp red chili powder
  • 2 Eggs (or more)
  • Whole wheat flour dough

How to make Mughlai Murgh Parathas

  1. Wash chicken mince and drain thoroughly.
  2. Heat oil in skillet. Add ginger, garlic, and green chilies. Sauté for few seconds.
  3. Add red chili powder, coriander powder, garam masala powder, and salt. Sauté.
  4. Immediately add chicken mince and keep stirring to blend all masala thoroughly with the mince.
  5. Cook till oil starts leaving pan. Add tomatoes and cook till tomatoes are softened and mushy.
  6. Meanwhile, in another skillet, heat oil and add coriander leaves. Saute and immediately add onions. Cook till onions are browned.
  7. Combine the onions with mince and adjust any seasoning. Let the moisture in the mince evaporate. Switch off the gas and leave to cool
  8. Beat eggs with little salt and chopped coriander leaves.
  9. Heat a thick bottomed tawa/pan. Keep flame low. With a pastry brush, spread oil on the tawa.
  10. Combine chopped onions with 1/4 tsp red chili powder.
  11. Take a big piece of dough and roll out large disc. Place it carefully on tawa/skillet.
  12. Spoon the egg on the paratha and spread it out.
  13. Place few spoons of mince in the center of the paratha and add chopped onions.
  14. Quickly start folding the paratha from the edges making sure they overlap a bit to form a triangle.
  15. Increase flame to medium and fry the paratha both sides till golden brown adding little oil as per requirement while frying.
  16. Remove paratha from the tawa/skillet. Cool till its warm and cut in pieces for easy packing and handling for the lunchbox.
My Tip: To save time, the onions were fried separately but they can be fried prior to adding meat in the same pan.

Reviews for Mughlai Murgh Parathas (2)

sonam sahoo5 months ago
Wahhhh,thank u dear.
Reply

Shiva Pande9 months ago
Super amazing!
Reply