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The ingredients needed to cook Mini Moglai Paratha:
- Provide 2 cup atta (wheat flour)for dough
- Provide 2 eggs
- Use 1 big onion chopped
- Take 2 green chillies chopped
- Get 1 tbsp minced garlic
- Take 2 tbsp bread crumbs
- Get 1 tsp black pepper powder
- Prepare 1 tsp salt
- You need 1 tsp sugar
- You need 1 tsp haldi(Turmeric) powder
- Get 9-10 broken peanuts
- Take 2 tsp Coriander leaves
- You need As needed Refined oil for frying
- You need As needed Water for making dough
Instructions to make Mini Moglai Paratha:
- First make dough. Combine flour, salt, sugar and little oil together. Give a mix and put water little by little and knead it. We need semi soft, stretchy dough so that we can able to roll out thin.After kneading it well, smear little oil on the surface of the dough and cover with samp cloth to prevent drying out the surface. Keep it in rest for 15-20 mins.
- Now for inner stuffing in a bowl, put chopped onion,minced garlic, eggs, green chilies,haldi powder, breadcrumbs, peanuts, black pepper powder,salt and coriander leaves (optional).Beat well and it's ready.
- After resting the dough knead it again and take a big ball out of this dough.Ball should be little bigger than daily roti/paratha. Roll with the help of some flour or oil as comfortable. Try to give big roti shape.
- Put the egg mixture as stuffing in the middle of the paratha and fold in opposite directions and seal all the ends with little pressure by fingers. Try to give a rectangular shape. Be careful that no stuffing comes out.
- Heat sufficient oil for deep frying in a kadai and very carefully put each paratha into the oil. Try to fry one piece at a time. Gas flame should be medium so that it gets cooked from inside and outer portion don't gets burn. Fry till it becomes golden brown.
- Serve it with dum aloo and sauce. Vegetarians can replace eggs with paneer.
Cook the paratha on it, applying oil along the edges. Easy Mughlai Paratha Recipe: Step by Step Mughlai Paratha Recipe, Tips to make Traditionally, Mughlai Paratha has a stuffing of minced chicken or mutton, on which the layer of egg yolk is applied. 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. Mughlai Keema Paratha is an authentic Indian stuffed flat bread which has survived the last few Mughlai cuisine is distinctively aromatic, each dish having its special spices in right amounts. How to make Mughlai Parantha-A rich paratha made out of whole wheat flour, refined flour and semolina.
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