Name: Mughlai Paratha recipe by usashi mandal at BetterButter
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Yield: 4
Ingredients: FOR MAKING DOUGH; 2 cups all purpose flour; 1 1/2 cups Water; 5 tbsp oil; 1 tsp Salt; For stuffing; 1 cup chicken mince; 4 eggs beaten; 6 green chilies; 1 tbsp onion paste; 1 tbsp garlic paste; 1 tbsp ginger paste; 1 tsp red chili powder; 1 tsp turmeric powder; 1 tsp garam masala powder; 1 tbsp vegetable oil; Salt for seasoning; Extra vegetable oil for frying parathas

ABOUT Mughlai Paratha RECIPE

Mughlai Paratha is basically stuffed Indian flatbread. Stuffing is made by beaten egg and keema(chicken mince fry). It is plated along with dry potato curry, sliced onion and tomato sauce.

Ingredients Serving: 4

FOR MAKING DOUGH
2 cups all purpose flour
1 1/2 cups Water
5 tbsp oil
1 tsp Salt
For stuffing
1 cup chicken mince
4 eggs beaten
6 green chilies
1 tbsp onion paste
1 tbsp garlic paste
1 tbsp ginger paste
1 tsp red chili powder
1 tsp turmeric powder
1 tsp garam masala powder
1 tbsp vegetable oil
Salt for seasoning
Extra vegetable oil for frying parathas

Instructions

MAKING DOUGH In a bowl add flour, salt and 2 tbsp oil. Mix very well until flour is slightly crumbly. Add water slowly and make a dough. Then rub oil on the dough and knead it again. Cover the dough and keep for at least 1 hour before using
MAKING STUFFING In a frying pan heat oil, add onion paste, fry a bit then add garlic and ginger paste. After 2 minutes add turmeric powder,green chilies,red chili powder,salt and fry a bit.
Add chicken mince cook until meat is well done, add garam masala powder and keep aside.
FRYING PARATHAS In a bowl take 1 tbsp of stuffing and 1 beaten egg mix very well.
Heat 4 tbsp oil in a shallow frying pan.
Make medium four balls with the dough.Roll it very thin so it is transferable. Now pour the egg mixture on it. Fold it.
Place folded paratha on hot oil and fry for 3 to 4 minutes in low flame then flip it and fry another side until golden brown.The paratha will puffed up and be thicker than before.
Fry all parathas in same way.
Cut parathas into small pieces and serve hot along with sliced onions, tomato sauce and dry potato curry.

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