Paratha is a dish that can make anyone happy. Whether it is stuffed paratha or simple plain paratha, it is a dish that you can enjoy anytime. Here is one such paratha recipe that you will like very much. Mughlai Paratha may be a North Indian dish by the name but it is a Bengali recipe and is popular street food. However, in a Mughlai Paratha, deep frying is done by filling chicken or mutton mince with egg yolk in it, but there have been many changes over time. You can eat this paratha with curry, ketchup or chutney of your choice.
Total Time: 10 min
3 cups wheat flour
1 cup all-purpose flour
6 tablespoons Ghee
Salt to taste
1 cup onion
1 teaspoon Green Chilli
1 cup coriander leaves
Method of making Mughlai Paratha:
To make paratha, take wheat flour and refined floor in a dough kneading pot and add one tablespoon of ghee to it. Mix it well and knead it with water. Leave it aside for a few hours. Finely chop the onion in a bowl.
After few hours, divide the dough into four parts. Cover it with a cloth and keep it again for 20 minutes.
Place a non-stick pan on medium heat. Meanwhile, make a thick roti with flour and add dry flour.
Now place the roti on the pan and break the egg on this roti. When the egg starts to thicken, add green chillies, onion, coriander leaves and salt. Now reduce the flame and bring all four sides to the center and fold it.
To cook the paratha well, apply ghee around it. When cooked from one side, turn the paratha. When the paratha turns golden and crisp, turn off the gas. Eat it with tomato ketchup or favorite chut
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