Recipe of Favorite Moghlai paratha shallow fry

Moghlai paratha shallow fry Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

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 vegetables and paneer stuffing. 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 Go easy on eggs and shallow fry the paratha.

Here is the best “Moghlai paratha shallow fry” recipe we have found until now. This is gonna really delicious.

Ingredients of Moghlai paratha shallow fry

1. Make ready of For dough.
2. Take 200 gm of maida/All-purpose flour.
3. It’s 1 tsp of Ghee.
4. It’s to taste of Salt.
5. Take as needed of Water.
6. Take of Stuffing.
7. You need 100 gm of Chicken keema.
8. Make ready 2 of Egg.
9. Take 7 of Chopped garlic pods.
10. Make ready 1 of Chopped onion.
11. It’s 4-5 of Chopped Chillies.
12. Make ready 1 tsp of Black pepper powder.
13. Take to taste of Salt.
14. You need 2 tsp of Chopped coriander leaves.

This Indian recipe is enjoyed throughout the country.It involves easy shallow-fry technique just like other parathas.You can use vegetables, egg or chicken as filling in the paratha.Mughlai Paratha Recipe - Easy Veg Moglai Paratha - Paneer Stuffed Paratha - Ruchi. वेज मुगलाई पराठा की रेसिपी - मोमो पराठे - veg momo mughlai paratha recipe cookingshooking.

Moghlai paratha shallow fry step by step

1. Make soft dough with all ingredients. Cover and keep aside for an hour.
2. Now make stuffing. Boil chicken keema with chopped onion(half potions), chopped garlic, black pepper and salt..
3. Cool the boil keema and add egg, coriander leaf and remaining onion and little salt as we already have added salt at the time of boiling. Mix nicely.
4. Now make big roti. Place it on hot pan. After 30 second place chicken egg mixture on the center. And fold it as shown in the picture..
5. Shallow fry it in low flame till it becomes golden brown. Serve with dam alu or dry mutton preparation.

And the inner layer must be soft.Add green chilies or red chili powder as per your requirement.Mughlai paratha is a famous Bengali paratha which is served as a delicacy for the breakfast.

This paratha is then shallow fried and cooked until crisp.Although the traditional recipe calls for mutton keema you could also use chicken keema if you like.Serve Mughlai Keema Paratha by cutting it into little squares along with Dhaniya Pudina Chutney and pickled onions for a weekend lunch or.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.