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You also know this commonly as Mughlai Paratha. As the name suggest it is indeed Mughlai, very royal. There is a filling of mutton mince, chopped onions, green chillies and beaten egg. Deep fried these are crunchy with the filling oozing out with every bite. Pocket Paratha is a smaller and pan fried version of the Mughlai Paratha
Amazing and yummy
Sift the maida and salt. Mix together the curd and milk. Knead the maida using the milk and curd. Knead well till you can feel it becoming silky and smooth. Wrap with a clingfilm and keep for 2 hours.
For the filling mix all ingredients together with beaten egg.
Lightly dust the working surface with flour. Divide the dough into four balls. Roll out one of the balls as thin as possible.
Place half the paneer filling in the middle. Fold the longer sides over the filling. Then fold in the other two sides making a pocket.
Heat some oil. It is totally up to you how much oil you want to use. The parathas taste best when they are deep fried (of course)!!
However I have used less oil and cooked on low heat so that they are cooked through and yet absorb less oil.
These taste good without any vegetables or side dishes. I prefer just a dab of ketchup and I am good to go.
SERVING: 6
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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