Recipe of Mughlai paratha/ Moghlai porota (Chicken minced stuffed)

Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, mughlai paratha/ moghlai porota (chicken minced stuffed). One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Mughlai Paratha Recipe - Easy Veg Moglai Paratha - Paneer Stuffed Paratha - Ruchi. 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. The dish is believed to be prepared for the royal court of Mughal Emperor Jahangir.

Mughlai paratha/ Moghlai porota (Chicken minced stuffed) is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. Mughlai paratha/ Moghlai porota (Chicken minced stuffed) is something which I’ve loved my whole life. They are fine and they look wonderful.

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

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

Ingredients

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

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

Mughlai Keema Paratha is a very famous street food which has another name Keema Baida Roti. In Kolkata we call them 'moglai porota'. I made these parathas exactly like street style with minced meat, but you can skip that Keema part and keep the rest of the. I've shown, original minced chicken stuffed MUGHLAI PARATHA and popular version of it, without Chicken stuffing!

Instructions

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….

When it comes to Mughlai paratha, the very basic definition of paratha changes, taking this to new level of gastronomical height and after a bite or two, you will realize Mughlai paratha is an exemplary illustration of Mughal influence on the cuisine of Bengal that had sneaked through the kitchens of… Chicken Recipes. Make a meal of this wholesome and tasty Mughlai-style stuffed bread. Serve it with your favorite chutney. Heat a griddle on a medium flame. Cook until you see tiny bubbles appearing on the upper surface, then flip.

As simple as that Easiest Way to Make Mughlai paratha/ Moghlai porota (Chicken minced stuffed)

So that’s going to wrap it up with this exceptional food mughlai paratha/ moghlai porota (chicken minced stuffed) recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!

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