How to Prepare Homemade Mughlai paratha/ Moghlai porota (Chicken minced stuffed) - Card template

Mughlai paratha/ Moghlai porota (Chicken minced stuffed). The moghlai porota (or mughlai paratha) is a flaky, flour pastry filled with a mixture of beaten eggs, keema, spices, and seasoning. It differs from other stuffed porotas in that the filling cooks inside the porota and that it is layered. This is so easy to make.

Mughlai paratha (Bengali: মোঘলাই পরোটা) is a popular Bengali street food which is believed to have originated in Bengal Subah during the time of Mughal Empire. Moglai porota is a crispy paratha stuffed with minced chicken and egg and served with spicy potato curry and ketchup. In my last visit to Kolkata I had it in my to do list that I have to have this moglai porota aka mughlai paratha at least once before returning back.

Hello everybody, it is Louise, welcome to our recipe page. Today, I'm gonna show you how to make a distinctive dish, mughlai paratha/ moghlai porota (chicken minced stuffed). It is one of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

The moghlai porota (or mughlai paratha) is a flaky, flour pastry filled with a mixture of beaten eggs, keema, spices, and seasoning. It differs from other stuffed porotas in that the filling cooks inside the porota and that it is layered. This is so easy to make.

Mughlai paratha/ Moghlai porota (Chicken minced stuffed) is one of the most popular of recent trending meals in the world. It is easy, it's quick, it tastes yummy. It is appreciated by millions daily. They're fine and they look wonderful. Mughlai paratha/ Moghlai porota (Chicken minced stuffed) is something which I've loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have mughlai paratha/ moghlai porota (chicken minced stuffed) using 29 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Mughlai paratha/ Moghlai porota (Chicken minced stuffed):

1. Prepare of For Paratha dough.
2. Take of All purpose flour / maida -3cups.
3. Take of Refined oil : 3 tbsp + more for greasing.
4. Get of Salt -1tsp.
5. Take of Warm water-1cup.
6. Prepare pinch of Baking powder :1.
7. Take of kalanji/kalojeera(optional)-1tsp.
8. Prepare of For Chicken /Mottun minced filling.
9. Get 250 gm of Minced meat :.
10. Prepare of Onion cut into slices- 1 large.
11. Make ready of Green chillies : 2-3 chopped.
12. Make ready of Ginger-garlic paste :1tbsp.
13. Prepare 1/4 tsp of Turmeric powder :.
14. Make ready of Cumin powder :1tbsp.
15. Get of Salt-to taste.
16. Take of sugar-1/2tsp.
17. Get of Oil for frying.
18. Make ready of Red chilli powder-1tsp.
19. Make ready of Bengali garam masala /clove-cinnamon-cardamom powder-½tsp.
20. Get of Cilantro/ Coriander leaves (chopped)- 4 tbsp.
21. Prepare of Other stuffing.
22. Make ready of Eggs beaten well with pinch of salt -4 -5.
23. Make ready of Vegetable oil for shallow frying the paratha.
24. Prepare of Breadcrumb-1/2cup.
25. Get of Onions : 1cup finely chopped.
26. Make ready of Green chillies : 2-3 tbsp finely chopped.
27. Get of Coriander leaves (chopped)-3 tbsp.
28. Prepare of Lemon juice-2tsp.
29. Get of Salt-to taste.

Mughlai paratha is an exemplary illustration of Mughal influence on the cuisine of Bengal that had sneaked through the kitchens of In its original version, the paratha is usually stuffed with keema (minced meat) and then fortified with egg, the meat filled packets are. Today I'm sharing with you guys this tasty Mughlai Paratha. Mughlai paratha is a popular street food in Kolkata, India and Bangladesh which is a dip fried stuffed bread. For this recipe I skipped the dip fry and opted for a shallow fry.

Steps to make Mughlai paratha/ Moghlai porota (Chicken minced stuffed):

1. To prepare the  paratha dough At first take a bowl and Sift the flour, add kalanji/kalojeera(optional),sprinkle the salt, baking powder if you are using and make a well in the center and add the oil..
2. Then we using your fingers, rub the oil with the flour very well till it resembles fine bread crumbs Than this will ensure the flakiness of the paratha. Knead the dough using warm water, adding it slowly and knead it into very soft and soft dough. The dough should be soft, stretchy and should be able to roll out thin.
3. Once you attained that stage, grease the dough with the oil, cover it with damp kitchen towel /dam masline cloth and leave it to rest for  1 to2 hours. For Chicken /Mottun  minced fillin   At first wash the minced meat (keema) in a colander, keeping a bowl underneath Then heat 2tsp vegetable oil in a pan and fry the onion slices. keeping the heat to the maximum, add the minced meat (keema) and fry on a high heat. It will start releasing lots of water..
4. Then add the ginger and  garlic paste, all the spices, green chillies, salt and keep frying it on high heat. Then add the water dries up, check for the seasonings, lower the heat, cover it and cook till done. Add few spoon of water if requires to keep the meat moist. Add the chopped corinder leaves and mix it well. Make the Mughlai paratha Then knead the prepared dough lightly for couple of minutes. Divide it into equal golf ball size sections. Then grease the rolling pin and the board..
5. Then take the ball, roll out thinly into a square. Roll out as thin as possible but not paper thin, else it will not hold the stuffing well Then use the pictures given in the post as guide. Then spread a teaspoon of egg evenly on to the paratha, leaving the edges. Then place the minced meat filling in the center. Top it with 1 tsp finely chopped onions, 2-3 pieces of finely chopped green chillies,bread crumb,lemon juice,1 pinch salt and 1 bitten of egg mixture on the minced meat..
6. Then  fold the paratha as per the pictures, making it well enclosed packets..
7. Heat the oil in the frying pan. Place one paratha in hot oil, folded side down first..
8. Once it starts browning, flip it over and fry the other side..
9. Then flip it once more, this time slightly press the edges of the paratha for even cooking and fry till golden brown. Flip it and fry the other side till golden brown..
10. Then repeat the steps till the dough last to serve. Then take out and soak the excess oil on absorbing kitchen paper..
11. Now Mughlai paratha  is ready!!! This is famous street food in kolkata. sprinkle with a pinch of   black salt on top and serve hot with tea or with tomato ketchup or kasundi (bengali mustard sauce) and with sliced raw onions and cucumbers or salad  and dry spicy potato curry/chicken of your choice.any season…..

Mughlai paratha is a popular street food found in Bangladesh that traces back to the Mughal Empire It's a crisp, flaky, pan-fried flatbread that's stuffed with fluffy eggs and fiery chiles, and gently spiced with earthy turmeric Paratha is extremely customizable, so you can use what you have; this version is. Our Bengali version is called moghlai porota, otherwise known as mughlai paratha in the rest of the subcontinent. It consists of a crispy fried porota in a rectangular parcel, coated with eggs, stuffed with herbs and minced meat curry, then deep fried in a wok of oil. Mughlai Keema Paratha is a very famous street food which has another name Keema Baida Roti. In Kolkata we call them 'moglai porota'.

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