Mughlai Paratha is one of those gastronomical wonders, which are the best in the street food markets of Bengal. It basically rolled out dough stuffed with eggs, minced spicy meat, some veggies or all of them together. Mughlai Paratha stuffed with spicy minced mutton and beaten eggs and punctuated with chopped onions, chilly, and cilantro. Here’s the recipe from Anumita, in the weekly column, exclusively for Different Truths.
Food is always the reason for gathering and good times. Street foods, in particular, have the crowd happy and it is the best way to satisfy the body and soul with no frills attached. Mughlai Paratha is one of those gastronomical wonders, which are the best in the street food markets of Bengal.
Yes, I said Bengal, because it was most probably introduced in undivided Bengal during the Mughal rule. Although, no definite historical evidence point towards that, we can assume it due to the name and the ingredients used in making this fried stuffed bread.
It basically rolled out dough stuffed with eggs, minced spicy meat, some veggies or all of them together.
My family loves Mughlai Paratha stuffed with spicy minced mutton, beaten eggs and punctuated with chopped onions, chilli, and cilantro.
So, here goes the recipe of Mughlai Paratha, hope all of you will enjoy it as my family does. It is a very heavy paratha, so just a side of Raita or Dum Alu would work wonders.
Mughlai Paratha
Prep time: 30 mins Cook time: 2 hours For: Main meals
Ingredients:
For the minced meat stuffing:
3lbs of minced mutton
Keema Masala (found in Indian stores)
2 onions peeled and finely chopped
1tbsp ginger paste
1tbsp garlic paste
2 tomatoes finely chopped
Salt to taste
Water
For the egg stuffing:
5 eggs, cracked and beaten
Salt
Pepper
6 green chillies chopped fine
Half a bunch of cilantro chopped
2 onions finely sliced
For the paratha:
2 cups of flour
Pinch of salt
1tbsp oil
Warm water as required
Method
In a flat bottom pan, heat oil and add the finely chopped onion, garlic paste and ginger paste. Add a bit of salt and pour in the chopped tomato. Once the raw smell of the onion is gone add the keema masala and the minced mutton. Stir till the colour changes of the meat. Then add a little bit of water and cover the pan. Reduce the heat and cook for half an hour. Open the lid and check if the meat is cooked. Dry up the excess liquid and keep it aside.
Mix the dry dough with salt and oil and pour in water little by little. Knead the dough into a tight heap. Cover the dough with a moist cloth.
Mix the sliced onions, chopped green chillies and the cilantro in a bowl.
Now make balls of dough, about the size of a ping pong ball. Spread some dry flour on the counter top and roll the dough into a thing spread. Scoop up a ladle full of the beaten egg and spread only in the centre. Add a generous amount of minced meat and then sprinkle the sliced onion mix.
Now pull up from four sides and fold it on the top. Just like an envelope.
Heat oil in a flat bottom fry pan and slowly slide the stuffed paratha into the pan. Keep the heat medium and let it cook. Once the bottom side is cooked, flip over slowly and let the other side get cooked.
In a plate place kitchen towel and place the hot paratha on it, so it can soak up the excess oil.
Place the paratha with a side of Dum Alu and cool Raita.
Enjoy every bite of this wonderful street food at home!
©Anumita Chatterjee Roy
Photos by the author.
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