Moghlai Porota | How to make crispy Mughlai Paratha at Home

Since MOGHLAI PARATHA appeared at Bengalis Snacks horizon, it pushed every other snacks dishes far away! Crispy, Tasty and easy full meal at affordable price made it so popular.
Although its name is little deceptive, since it's never related to Mughal Cuisine, still that not bothered people in its acceptance! 
I've shown, original minced chicken stuffed MUGHLAI PARATHA and popular version of it, without Chicken stuffing! Make, eat and enjoy with family and friends!

INGREDIENTS -

500 gm All purpose flour

1 cup Bread Crumbs
2 cup Chopped Onion
1 cup Minced Chicken

1 tsp turmeric powder
1 tsp cumin powder
1 tsp red chili powder
5-6 chopped green chill

2 tbsp chopped coconut
2 tbsp chopped garlic
2 tbsp peanut
2 tbsp chopped ginger
2 tbsp Tomato sauce

1 egg for each Mughlai Paratha

salt to taste

How to Make - 

Step 1
Make stuffing - 
In a pan heat oil. Add coconut, garlic, onion, ginger. Stir and fry well.
Next add, minced chicken, if you want to make chicken stuffing, else skip adding chicken.
Then add one by one,  green chili, salt, turmeric powder, cumin powder, red chili powder, tomato sauce, roasted peanut. Stir, mix and cook well till dry.

Step 2
Make dough - 
Take 500 gm all purpose flour and with water make a little soft dough. Make balls from the dough. Make the balls little bigger than regular chapati balls. Brush with oil and keep covered with a wet cloth for 3-4 hrs.

Step 3 
Frying - 
Spread the flour balls in very thin (almost transparent) flat bread. In a container take 2 tbsp stuffing (chicken or non-chicken) add an raw egg. Mix very well. Pour on the flat bread. Fold the bread all four sides. 
Then do either shallow fry or deep fry.

Serve with MUTTON KASHA or potato fries along with MUSTARD KETCHUP! 

See More - 

DHAKAI PARATHA

SCHEZWAN MOMO WITH SOUP