BetterButter App

Recipes, Food Community & Kitchenwares

(8,719)
Download

For uploading your recipes please DOWNLOAD THE APP

Home / Videos / Moglai porota from Kolkata/Bengal

331
2
0(0)
0

Moglai porota from Kolkata/Bengal

Aug-18-2018
Soma Mukherjee
40 minutes
Prep Time
30 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Moglai porota from Kolkata/Bengal RECIPE

Moglai porota or Mughlai Paratha is very popular sreet food among Bengalies. This minced meat stuffed egg parathas served with spicy potato curry are really very tasty fast-food and not too tough to prepare at home.

Recipe Tags

  • Non-veg
  • Medium
  • West Bengal
  • Snacks

Ingredients Serving: 4

  1. For 4 Parathas All purpose flour 2 cup
  2. Pinch of baking soda, 2 table spoon oil for moiyan
  3. egg 3(For 4 Paratha)
  4. For chicken stuffing Minced chicken or bone less pieces of chicken 100 g
  5. Ginger garlic onion chilli paste 1 table spoon
  6. Garam mashala powder 1/2 teaspoon
  7. Chopped onion 1 small size
  8. Chopped chillies 2-3
  9. For potato curry 4- medium potatoes
  10. cumin seeds 1/2 teaspoon
  11. onion chopped 1 small size
  12. ginger garlic paste 1 table spoon
  13. Termaric powder as required
  14. Aamchur powder 1 teaspoon
  15. Chopped coriander hand full
  16. Salt and pepper as required
  17. oil for frying and cooking
  18. Sliced cucumber and onion for serving

Instructions

  1. TAKE CHICKEN PIECES IN MIXER WITH GINGER GARLIC ONION PASTE GREEN CILLI & GARAM MASHALA POWDER
  2. HEAT OIL
  3. ADD CHOPPED ONION
  4. FRY UNTIL GOLDEN BROWN IN COLOUR
  5. ADD MINCED CHICKEN MIX
  6. MIX WELL FRY ADD LITTLE WATER AND COOK FOR ABOUT 15 MINUTES
  7. ADD CHOPPED CORIANDER AND MIX WELL KEEP IT ASIDE
  8. ADD SALT TO ALL PURPOSE FLOUR
  9. ADD BAKING SODA AND MIX WELL
  10. ADD OIL
  11. ADD WATER AND MAKE A DOUGH
  12. KNEAD IT AND LEAVE IT FOR ABOUT 15 MINUTES
  13. NOW HEAT OIL AGAIN AND ADD CUMIN SEEDS
  14. ADD CHOPPED ONION AND CHOPPED CILLI
  15. ADD CHOPPED POTATOES
  16. ADD GINGER GARLIC PASTE, LITTLE AAMCHUR POWDER, TERMARIC POWDER
  17. ADD CHOPPED CORIANDER
  18. ADD LITTLE WATER COVER IT WITH A LID AND COOK IT UNTIL POTATOES COOKED PROPERLY
  19. NOW TAKE A PORTION OF THE DOUGH AND ROLL IT WITH A ROLLING PIN
  20. MAKE A BIG SIZE ROTI
  21. BLEND EGGS WITH LITTLE SALT
  22. SPREAD EGG ON THE ROTI
  23. PUT THE MINCED CHICKEN MIX AS STUFFING ON IT
  24. ADD CHOPPED ONIONS
  25. ADD CHOPPED CILLI AND BLENDED EGG
  26. THEN WRAP IT AND MAKE A RECTANGLE SHAPED STUFFED PARATHA
  27. FRY IT ON MEDIUM LOW FLAME
  28. FLIP IT CAREFULLY AND FRY BOTH SIDES SLOWLY UNTIL GOLDEN BROWN IN COLOUR AND SLIGHTLY CRISPY
  29. ITS DONE
  30. SERVE HOT WITH SPICY POTATO CURRY TOMATO KETCHUP MUSTARD SAUCE AND CUCUMBER-ONION SLICES

Reviews (0)  

How would you rate this recipe? Please add a star rating before submitting your review.

Submit Review

Similar Recipes

A password link has been sent to your mail. Please check your mail.
Close
SHARE