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

Mughlai paratha/ Moghlai porota (Chicken minced stuffed). veg mughlai paratha bengali recipe with detailed photo and video recipe. a traditional and unique way of preparing the paratha and video recipe. each paratha recipe is very unique with its stuffing or perhaps the way it is cooked and fried. Since MOGHLAI PARATHA appeared at Bengalis Snacks horizon, it pushed every other snacks dishes far away! I've shown, original minced chicken stuffed MUGHLAI PARATHA and popular version of it, without Chicken stuffing!

Its quite different from a stuffed bread or stuffed paratha. Learn from me with step by step instructions on how to make this Kolkata Special Moghlai Porota at the comfort of your. the recipe for mughlai paratha is very unique and filling compared to the other vegetables stuffed paratha. moreover the traditional moglai porota is prepared with minced meat preferably chicken or mutton meat coated with egg yolk. however i have prepared it with. Mughlai paratha is an exemplary illustration of Mughal influence on the cuisine of Bengal that had sneaked through the kitchens of Nawabs of Murshidabad and now has become the most sought after street food of Kolkata. You can cook Mughlai paratha/ Moghlai porota (Chicken minced stuffed) using 29 ingredients and 11 steps. Here is how you achieve it.

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

You need of For Paratha dough.
It’s of All purpose flour / maida -3cups.
You need of Refined oil : 3 tbsp + more for greasing.
You need of Salt -1tsp.
You need of Warm water-1cup.
You need of Baking powder :1.
It’s of kalanji/kalojeera(optional)-1tsp.
You need of For Chicken /Mottun minced filling.
Prepare of Minced meat :.
Prepare of Onion cut into slices- 1 large.
It’s of Green chillies : 2-3 chopped.
You need of Ginger-garlic paste :1tbsp.
Prepare of Turmeric powder :.
Prepare of Cumin powder :1tbsp.
It’s of Salt-to taste.
You need of sugar-1/2tsp.
Prepare of Oil for frying.
You need of Red chilli powder-1tsp.
You need of Bengali garam masala /clove-cinnamon-cardamom powder-½tsp.
Prepare of Cilantro/ Coriander leaves (chopped)- 4 tbsp.
It’s of Other stuffing.
Prepare of Eggs beaten well with pinch of salt -4 -5.
It’s of Vegetable oil for shallow frying the paratha.
You need of Breadcrumb-1/2cup.
You need of Onions : 1cup finely chopped.
You need of Green chillies : 2-3 tbsp finely chopped.
Prepare of Coriander leaves (chopped)-3 tbsp.
Prepare of Lemon juice-2tsp.
It’s of Salt-to taste.

In its original version, the paratha is usually stuffed with keema (minced meat). Moglai porota is a crispy paratha stuffed with minced chicken and egg and served with spicy potato curry and ketchup. In my last visit to Kolkata I had it in my to do list that I have to have this moglai porota aka mughlai paratha at least once before returning back. Moglai Porota as we actually pronounce it brings back memories of durga pujo, college-street, secret rendezvous with boyfriend and so many other things.

Mughlai paratha/ Moghlai porota (Chicken minced stuffed) step by step

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..
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.
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..
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..
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..
Then fold the paratha as per the pictures, making it well enclosed packets..
Heat the oil in the frying pan. Place one paratha in hot oil, folded side down first..
Once it starts browning, flip it over and fry the other side..
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..
Then repeat the steps till the dough last to serve. Then take out and soak the excess oil on absorbing kitchen paper..
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…..

It's not just a food, but rather a ritual. 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. Mughlai paratha is a popular Bengali street food originated from Kolkata, West Bengal, India.