Mughlai Murgh Parathas | How to make Mughlai Murgh Parathas

By Sonia Shringarpure  |  30th Nov 2016  |  
4.0 from 2 reviews Rate It!
  • Mughlai Murgh Parathas, How to make Mughlai Murgh Parathas
Mughlai Murgh Parathasby Sonia Shringarpure
  • Prep Time

    15

    mins
  • Cook Time

    90

    mins
  • Serves

    8

    People

588

2





About Mughlai Murgh Parathas Recipe

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

The delicious and mouthwatering Mughlai Murgh Parathas is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Mughlai Murgh Parathas is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Mughlai Murgh Parathas. Sonia Shringarpure shared Mughlai Murgh Parathas recipe which can serve 8 people. The step by step process with pictures will help you learn how to make the delicious Mughlai Murgh Parathas. Try this delicious Mughlai Murgh Parathas recipe at home and surprise your family and friends. You can connect with the Sonia Shringarpure of Mughlai Murgh Parathas by commenting on the page. In case you have any questions around the ingredients or cooking process. The Mughlai Murgh Parathas can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Mughlai Murgh Parathas with other users

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 sahoo9 months ago

Wahhhh,thank u dear.
Reply

Shiva Pandea year ago

Super amazing!
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