Mughlai Paratha
 
Prep time
Cook time
Total time
 
Mughlai Paratha is a type of fried flatbread, stuffed with beaten eggs or minced meat. It is a popular appetizer, breakfast item or street food in India.
Author:
Recipe type: Breakfast, Snack
Cuisine: Indian
Serves: 2
Ingredients
Dough:
  • Maida: 1½ cups
  • Ata: 1 cup
  • Milk: ½ cup
  • Water: Around ½ cup
  • Salt: 1 tsp
  • Oil: 1 tsp
Stuffing:
  • 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
Paratha
  • Egg: 1 large
  • Milk: 2 tbsp
  • Oil: ½ cup
  • Salt to taste
Method
Dough:
  1. 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.
Stuffing:
  1. 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.
  2. 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.
Paratha:
  1. 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. Now fold all four sides of the paratha one by one to cover the filling, like an envelope.
  4. 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.
Recipe by The Saffron Platter at https://thesaffronplatter.com/481-mughlai-paratha.html