Name: Mughlai Pocket recipe by Munmun Mukherjee at BetterButter
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 3
Ingredients: 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

Ingredients Serving: 3

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

Instructions

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

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