Mughlai Paratha is a delectable stuffed flatbread originating from Bengali cuisine. It’s prepared by filling a soft, flaky dough with a spiced minced meat mixture, typically combined with eggs and various aromatic spices. The dough is rolled out, stuffed, folded, and then pan-fried until it becomes golden and crispy on the outside. This indulgent and flavorful paratha is often enjoyed with yogurt or chutney, making it a popular choice for a hearty breakfast or a fulfilling meal.
Here’s a detailed recipe to prepare Mughlai Paratha:
Ingredients:
For the Dough:
- 2 cups all-purpose flour (maida)
- Water, as needed
- Salt, to taste
- 2 tablespoons oil or ghee
For the Filling:
- 250 grams minced meat (chicken, mutton, or beef)
- 2 eggs
- 1 large onion, finely chopped
- 2-3 green chilies, finely chopped (adjust to taste)
- 1 teaspoon ginger-garlic paste
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder (adjust to taste)
- 1/2 teaspoon garam masala
- Salt, to taste
- Fresh coriander leaves, chopped
- Oil or ghee, for cooking
Instructions:
Making the Dough:
- In a mixing bowl, add all-purpose flour, a pinch of salt, and oil or ghee. Mix well.
- Gradually add water and knead the flour to make a smooth and soft dough. Cover it and let it rest for about 20-30 minutes.
Preparing the Filling:
- In a pan, heat a little oil. Add chopped onions and sauté until they turn translucent.
- Add ginger-garlic paste and green chilies. Sauté for a minute until the raw smell disappears.
- Add the minced meat and cook until it’s almost done.
- Add cumin powder, coriander powder, red chili powder, garam masala, and salt. Mix well and cook until the meat is fully cooked and the moisture evaporates.
- Add chopped coriander leaves, mix, and let the mixture cool down.
Assembling and Cooking the Parathas:
- Divide the dough into equal-sized balls.
- Take a dough ball, dust it with flour, and roll it out into a small circle (about 5-6 inches in diameter).
- Beat an egg and spread a portion of the beaten egg on the rolled dough circle.
- Place a portion of the prepared minced meat filling in the center of the dough.
- Fold the edges of the dough towards the center to cover the filling, creating pleats, and seal it at the top.
- Gently flatten the stuffed ball and dust it with flour.
- Roll it out carefully into a larger circle, aiming for about 8-9 inches in diameter. Ensure the filling doesn’t spill out.
- Heat a griddle or a tawa over medium heat.
- Place the rolled parantha on the heated griddle. Cook it for a minute or until you see bubbles forming on the surface.
- Flip it over and apply a little oil or ghee on the cooked side.
- Flip again and apply oil or ghee on the other side. Press gently with a spatula to cook evenly until golden brown spots appear on both sides.
- Repeat the process with the remaining dough balls and filling.
Serve hot Mughlai Paratha with yogurt, pickle, or any chutney of your choice. Enjoy this flavorful stuffed paratha!
