Mughlai Paratha | How to make Mughlai Paratha | Crispy Egg Paratha Recipe | Chicken Stuffed Paratha | Chicken Mughlai Parotta | Egg Paratha Recipe | Paratha Recipes | Egg Recipes for Breakfast | Breakfast Recipes | Lunch Recipes | Quick Snack Recipes | Indian Street Food | Get Curried | The Bombay Chef | Varun Inamdar
Learn how to make Mughlai Paratha with our Chef Varun Inamdar.
Introduction
Mughlai paratha is a popular Bengali street food of soft fried bread enhanced by a stuffing of keema, egg, onions, and pepper; or a paratha stuffed with the same or similar ingredients. It is believed to have originated in Bengal Subah during the time of the Mughal Empire as a derivative of the Turkish Gözleme. Ingredients in the preparation of Mughlai paratha may include chicken or mutton, flour, eggs, onions, green chillies, coriander leaves, etc.
For the Dough
1 cup Refined Flour
Salt (as required)
Water (as required)
1 tbsp Oil
For the Filling
2 Whole Eggs (whisked)
1 cup Chicken Breast (cut into cubes)
1/2 cup Onion (chopped)
3-4 Green Chillies (chopped)
1/4 cup Coriander Leaves (chopped)
1 tsp Garam Masala Powder
1/4 tsp Red Chilli Powder
1/4 tsp Turmeric Powder
Salt (as required)
Kneading the Dough
1/2 tsp Oil
For Frying
1 tsp Oil
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Hello, you lovely people! This is me, the Bombay Chef Varun Inamdar, and welcome to Get Curried. Today's recipe is quite fluid. When I say fluid, it's
actually course-fluid, You can have it for breakfast,
lunch, evening snacks, dinner Late night supper – choice is completely yours. The recipe? Mughlai Paratha. I'm going to divide this
recipe in four components. The first one is making the dough. The second one is making the mixture. The third component is
getting the shape correct And the fourth one is frying this. Now, you can deep-fry this, you can pan-fry
this, the choice is completely ours. What I prefer is pan-frying this
recipe so I'm going to show you that. First things first, Refined
Flour in a deep bowl. To this I'm going to
add in Salt as required. And knead this into a soft
dough with the help of water. Do not get tempted to
add in all the water at once. Well, generally, 30% hydration
is perfect for a recipe like this. Now, what do I mean by 30% hydration? If the flour is, say,
100 grams – 30 ML of water. Works just perfectly. Time to add in oil
and knead this further. The whole idea is to ensure that the
dough becomes nice, soft, and pliable. So that the Mughlai Paratha while shaping Becomes nice and elastic and
that's the beauty of this dough. Once the dough is done and ready,
I'm going to keep this aside. Of course, I'm going to
tap this once-twice over. Keep it covered and aside. Time to make the stuffing. For the stuffing, first things first, Whole Eggs. To this, let's add in Chicken
Pieces – breast, of course, boneless. Followed up with Red
Onions – roughly cut. Chopped Green Chillies.
Again depending on
the spice that you can take. I like it spicy so I'm going all
out and adding Green Chillies. Freshly cut Coriander Leaves And a few basic spices. Beginning, with Garam Masala. Red Chilli Powder. A touch of Turmeric Powder. Salt as required. And we mix this well. Our Mughlai Paratha
mixture is done and ready. Let’s keep this aside. And bring the dough
on the working table now. See, the dough is nice and soft. We need it just like that. Absolutely smooth and pliable. The next step is to
take a little bit of oil And we tap this, on top of the oil,
on the workbench. Give it a flip. And with the help of your fingers,
we start spreading this dough Till it almost becomes thin
like a Chapati, maybe thinner. Remember the fact, that the Mughlai
Paratha is not like a usual Paratha It's almost like an envelope, it's almost squarish And like an envelope, with a
stuffing of eggs and chicken. So ensure that this is nice and thin
because eventually when it all gets encased It shouldn't become too doughy. While ensuring that this
becomes nice and thin Another thing that
you also have to ensure Is that there are no pockets or no holes While sheeting this nice and thin. Let's add in – 2-3 scoopfuls of this
mixture in the center. Now, this is literally
making component three And four together which
is shaping and frying. Let's pick… and bring it to the center.
Similarly, from the other side as well. Well, eventually what you need
to note and realize in this case is The Mughlai Paratha
eventually looks squarish. Almost like a Baida
Roti or a Baida Paratha. Once you place the Mughlai
Paratha on top of the pan It needs to cook for at least
30-40 secs at the bottom. Then you flip it,
allow that to cook as well. And then we'll start
dredging a little bit of Oil And start pan-frying this till it's nice
and crisp – golden brown on the outside. And soft, succulent, and juicy
within but ensure the fact That the chicken and the
egg is perfectly cooked. Absolutely perfect! Our Mughlai Paratha is done and ready.
Similarly, let's make some more. The steps remain the same. Our Mughlai Parathas are fried and ready. The next step is to cut
these into little pieces And serve this with
tomato ketchup and a salad. Which salad I'll tell you. And finally, I'm going to
serve this with a salad which has Beetroots, Carrots, Red Onions,
finely chopped Chillies, Coriander Leaves And Salt. Now, I've used chicken in this
recipe, you can stick only to eggs. You can add in prawns
You can add in fish, you can add in lamb, Choice is completely yours. The whole idea is for
you to make this at home. This is from our kitchen to yours. This is me, the Bombay Chef
Varun Inamdar, signing off. Bye for now.
