Name: Mughlai Paratha recipe by Souvik Mukherjee at BetterButter
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4
Ingredients: For the Dough :; Maida (All Purpose Flour) 3 Cups; Salt a pinch; Refined Oil 3 Tbsp; Warm water (As required for kneading a soft dough); For the Parathas:; Oil for shallow frying; Eggs 4; Chopped Onions 1/4 Cup; Chopped Green Chillies 2; For the Keema Filling:; Minced Mutton 250 gms; Onion 1 Large (Cut into slices); Green Chillies 1; Ginger garlic paste 1 tbsp; Cumin Powder 1/2 tsp; Coriander powder 1/2 tsp; Garlic Cloves 3-4 (Minced); Garam masala powder 1/4 tsp; Turmeric 1/8 tsp; Salt to taste; Chopped Coriander Leaves 1/8 cup; Red chilli powder 1/4 tsp; Refined Oil 3 tbsp; For the Dry Potato Sabji:; 4 Potatoes (Large); Green Chillies 2 (Finely Chopped); Ginger Paste 1 tsp; Black pepper powder 1/2 tsp; Red chilli powder 1/2 tsp

ABOUT Mughlai Paratha RECIPE

Kolkata, a paradise for street food lovers. A place which is highly influenced by the Mughlai Cuisine. Loads of Mughlai food from Mutton Chaap to Mughlai Paratha are adapted from the Mughlai Cuisine and suited to the Bengali palate. Mughlai paratha is a famous street food across Kolkata that I grew up having. It is found almost everywhere from outside railway stations to marketplaces to the street kiosks below the offices or big restaurants. A very popular and delicious street food that I am crazy about. Now with the growth of the multi national food chain this old story of Mughlai Paratha is gradually fading off. So finally I thought to give it a try at home and re-ignite the old flame.

Ingredients Serving: 4

For the Dough :
Maida (All Purpose Flour) 3 Cups
Salt a pinch
Refined Oil 3 Tbsp
Warm water (As required for kneading a soft dough)
For the Parathas:
Oil for shallow frying
Eggs 4
Chopped Onions 1/4 Cup
Chopped Green Chillies 2
For the Keema Filling:
Minced Mutton 250 gms
Onion 1 Large (Cut into slices)
Green Chillies 1
Ginger garlic paste 1 tbsp
Cumin Powder 1/2 tsp
Coriander powder 1/2 tsp
Garlic Cloves 3-4 (Minced)
Garam masala powder 1/4 tsp
Turmeric 1/8 tsp
Salt to taste
Chopped Coriander Leaves 1/8 cup
Red chilli powder 1/4 tsp
Refined Oil 3 tbsp
For the Dry Potato Sabji:
4 Potatoes (Large)
Green Chillies 2 (Finely Chopped)
Ginger Paste 1 tsp
Black pepper powder 1/2 tsp
Red chilli powder 1/2 tsp
Cumin powder 1 tsp
Turmeric powder 1/4 tsp
Salt to taste
Refined Oil 2 tbsp

Instructions

For the dough:
Take maida, salt and oil and mix it well till the texture resembles bread crumbs. Now add warm water and knead to make a soft dough.
Cover with a damp cloth and keep aside.
For the Keema Filling:
Take oil in a wok and saute onions till soft. Add ginger garlic paste and stir till the raw smell goes away.
Add the chopped green chilli and the spices and fry till the spices get cooked.
Add the minced mutton (or keema) and cook on a low flame till it is soft.
Add coriander leaves and minced garlic and mix well. Fry for another 2-3 minutes.
Keep aside for the Keema to cool down.
For the Dry Potato Sabji:
Peel the potatoes and cut them into cubes.
Now heat oil in a wok and fry the potatoes till light golden brown in colour.
Add the ginger paste, green chillies, cumin powder, red chilli powder, black pepper powder and salt and mix well till the spices get cooked.
Now add water enough to cover the potatoes and cook covered on low flame till the potatoes are soft.
Dry out excessive water to make a dry sabji.
For the Parathas:
Make 8 Equal Sized Balls from the dough.
With the help of a rolling pin make chapatis.
Beat eggs in a bowl with a little salt.
Apply 1 tsp of the egg mixture on the rolled out chapati.
Spread 1 tbsp Keema on the central area of the chapati in a square shape.
Spread 2 tsp egg mixture on the Keema. Sprinkle chopped onion and green chillies.
Now fold it closing like an envelope firstly from the vertical sides and then from the horizontal sides making it look like a parcel.
Heat Oil in a pan for shallow frying. When hot reduce flame to medium. Fry the parcel turning over after one side is done (Approx 3-4 Mins). Drain on a paper towel to soak excessive oil.
Repeat the steps for the left over dough.
Serve hot with the dry potato sabji

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