Mughlai Paratha
On June 7, 2013 by Meghalee Das
Mughlai Paratha is a type of deep fried flatbread, stuffed with beaten eggs, cooked minced meat or both. It is a popular breakfast item or form of street food in eastern India but there are many versions of this in other parts of the country too, like the Baida Roti of western India. Although the name says Mughlai, I haven’t found any authentic source which dates it to the Mughal era. Maybe it has royal origins or is called so because of its decadent richness. But like I mentioned earlier, Mughlai Paratha is also a popular street food, where the poor man’s version of delicious egg filling, with chopped onions, tomatoes and cilantro, is more common than the minced meat stuffing. Nowadays, people avoid deep frying it and only shallow fry it to cut down calories, like I have done too. But no matter what filling you use or how you choose to fry it, it turns out really delicious.
Ingredients for dough:
Maida: 1 1/2 cups
Ata: 1 cup
Milk: 1/2 cup
Water: Around 1/2 cup
Salt: 1 tsp
Oil: 1 tsp
Method:
Mix all the ingredients and make a dough by kneading it for 8-10 minutes. You may have to adjust the quantity of the water, so add little by little. Cover the dough and keep aside for 30 minutes at least. Make round flat balls and cover again while you make the stuffing.
Ingredients for stuffing:
Minced meat (of your choice, chicken, turkey, pork etc): 500-600 gms
Chopped onions: 1 medium
Chopped garlic: 1 tsp
Chopped ginger: 1 tsp
Chopped chillies: 1 or 2
Chopped tomatoes: 1 medium
Chopped coriander leaves: A few sprigs
Lemon juice: 1 tbsp
Salt to taste
Oil: 1 tbsp
Spices:
Jeera powder: 1 tsp
Coriander powder: 1 tsp
Chilli powder: 1 tsp
Garam Masala: 1 tsp
Method:
Heat oil and fry the onions, ginger, garlic and chillies till it turns light brown. Add all the spices and salt and fry for another 2 minutes. Add the minced meat and stir it till the meat is brown, which will take at least 7-8 minutes. Add the lemon juice, tomatoes and coriander leaves and fry for another 5 minutes till everything is cooked properly. Keep aside.
Ingredients for Paratha:
Egg: 1 large
Milk: 2 tbsp
Oil: 1/2 cup
Salt to taste
Method:
1. To cook the Mughlai Paratha, heat a flat skillet or tawa and add 3-4 tbsp oil. If you like to deep fry it, you will need at least double the amount of oil.
2. Meanwhile, beat an egg, add 2 tbsp milk and a pinch of salt to it and keep aside.
3. Roll out the balls into a square shape as thin as possible and put a generous amount of filling in the middle.
4. Now fold all four sides of the paratha one by one to cover the filling, like an envelope.
5 Lightly press on it to seal it and place it on the tawa. Let it cook for a few seconds and turn.
6. Apply eggwash with a brush and flip. Let it cook till egg becomes dry and apply eggwash on the other side and flip. Once both sides have become golden and crispy, remove it, cut it into pieces and serve with curd, pickles, tomato ketchup or any chutney. If you are using a simple egg filling, you can also serve it some vegetables.
- Maida: 1½ cups
- Ata: 1 cup
- Milk: ½ cup
- Water: Around ½ cup
- Salt: 1 tsp
- Oil: 1 tsp
- Minced meat (of your choice, I used pork): 500 gms
- Chopped onions: 1 medium
- Chopped garlic: 1 tsp
- Chopped ginger: 1 tsp
- Chopped chillies: 1 or 2
- Chopped tomatoes: 1 medium
- Chopped dhaniya: A few sprigs
- Lemon juice: 1 tbsp
- Jeera powder: 1 tsp
- Coriander powder: 1 tsp
- Chilli powder: 1 tsp
- Garam Masala: 1 tsp
- Salt to taste
- Oil: 1 tbsp
- Egg: 1 large
- Milk: 2 tbsp
- Oil: ½ cup
- Salt to taste
- Mix all the ingredients and make a dough by kneading it for 8-10 minutes. You may have to adjust the quantity of the water, so add little by little. Cover the dough and keep aside for 30 minutes at least. Make round flat balls and cover again while you make the stuffing.
- Heat oil and fry the onions, ginger, garlic and chillies till it turns light brown. Add all the spices and salt and fry for another 2 minutes.
- Add the minced meat and stir it till the meat is brown, which will take at least 7-8 minutes. Add the lemon juice, tomatoes and dhaniya and fry for another 5 minutes till everything is cooked properly. Keep aside.
- Heat a flat skillet or tawa and add 3-4 tbsp oil. If you like to deep fry it, you will need at least double the amount of oil.
- Meanwhile, beat an egg, add 2 tbsp milk and a pinch of salt to it and keep aside.
- Roll out the balls into a square shape as thin as possible and put a generous amount of filling in the middle. Now fold all four sides of the paratha one by one to cover the filling, like an envelope.
- Lightly press on it to seal it and place it on the tawa. Let it cook for a few seconds and turn. Apply eggwash with a brush and flip. Let it cook till egg becomes dry and apply eggwash on the other side and flip. Once both sides have become golden and crispy, remove it, cut it into pieces and serve with curd, pickles, tomato ketchup or any chutney. If you are using a simple egg filling, you can also serve it some vegetables.
