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Mughlai paratha/ Moghlai porota (Chicken minced stuffed)
Mughlai paratha/ Moghlai porota (Chicken minced stuffed)

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We hope you got benefit from reading it, now let’s go back to mughlai paratha/ moghlai porota (chicken minced stuffed) recipe. To cook mughlai paratha/ moghlai porota (chicken minced stuffed) you only need 29 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Mughlai paratha/ Moghlai porota (Chicken minced stuffed):
  1. You need For Paratha dough
  2. Get All purpose flour / maida -3cups
  3. Prepare Refined oil : 3 tbsp + more for greasing
  4. Get Salt -1tsp
  5. Take Warm water-1cup
  6. Prepare pinch Baking powder :1
  7. Get kalanji/kalojeera(optional)-1tsp
  8. Get For Chicken /Mottun minced filling
  9. You need 250 gm Minced meat :
  10. Get Onion cut into slices- 1 large
  11. You need Green chillies : 2-3 chopped
  12. Get Ginger-garlic paste :1tbsp
  13. Get 1/4 tsp Turmeric powder :
  14. Use Cumin powder :1tbsp
  15. Use Salt-to taste
  16. Take sugar-1/2tsp
  17. You need Oil for frying
  18. Take Red chilli powder-1tsp
  19. Prepare Bengali garam masala /clove-cinnamon-cardamom powder-½tsp
  20. You need Cilantro/ Coriander leaves (chopped)- 4 tbsp
  21. Take Other stuffing
  22. Use Eggs beaten well with pinch of salt -4 -5
  23. You need Vegetable oil for shallow frying the paratha
  24. Get Breadcrumb-1/2cup
  25. Provide Onions : 1cup finely chopped
  26. Get Green chillies : 2-3 tbsp finely chopped
  27. Prepare Coriander leaves (chopped)-3 tbsp
  28. Use Lemon juice-2tsp
  29. Get Salt-to taste
Instructions to make Mughlai paratha/ Moghlai porota (Chicken minced stuffed):
  1. To prepare the  paratha dough - At first take a bowl and Sift the flour, add kalanji/kalojeera(optional),sprinkle the salt, baking powder if you are using and make a well in the center and add the oil.
  2. Then we using your fingers, rub the oil with the flour very well till it resembles fine bread crumbs - - Than this will ensure the flakiness of the paratha. - - Knead the dough using warm water, adding it slowly and knead it into very soft and soft dough. - - The dough should be soft, stretchy and should be able to roll out thin
  3. Once you attained that stage, grease the dough with the oil, cover it with damp kitchen towel /dam masline cloth and leave it to rest for  1 to2 hours. - - For Chicken /Mottun  minced fillin -   - At first wash the minced meat (keema) in a colander, keeping a bowl underneath - - Then heat 2tsp vegetable oil in a pan and fry the onion slices. - - keeping the heat to the maximum, add the minced meat (keema) and fry on a high heat. It will start releasing lots of water.
  4. Then add the ginger and  garlic paste, all the spices, green chillies, salt and keep frying it on high heat. - - Then add the water dries up, check for the seasonings, lower the heat, cover it and cook till done. - - Add few spoon of water if requires to keep the meat moist. - - Add the chopped corinder leaves and mix it well. - - Make the Mughlai paratha - - Then knead the prepared dough lightly for couple of minutes. Divide it into equal golf ball size sections. - - Then grease the rolling pin and the board.
  5. Then take the ball, roll out thinly into a square. Roll out as thin as possible but not paper thin, else it will not hold the stuffing well - - Then use the pictures given in the post as guide. - - Then spread a teaspoon of egg evenly on to the paratha, leaving the edges. - - Then place the minced meat filling in the center. Top it with 1 tsp finely chopped onions, 2-3 pieces of finely chopped green chillies,bread crumb,lemon juice,1 pinch salt and 1 bitten of egg mixture on the minced meat.
  6. Then  fold the paratha as per the pictures, making it well enclosed packets.
  7. Heat the oil in the frying pan. - - Place one paratha in hot oil, folded side down first.
  8. Once it starts browning, flip it over and fry the other side.
  9. Then flip it once more, this time slightly press the edges of the paratha for even cooking and fry till golden brown. Flip it and fry the other side till golden brown.
  10. Then repeat the steps till the dough last to serve. - - Then take out and soak the excess oil on absorbing kitchen paper.
  11. Now Mughlai paratha  is ready!!! This is famous street food in kolkata. sprinkle with a pinch of   black salt on top and serve hot with tea or with tomato ketchup or kasundi (bengali mustard sauce) and with sliced raw onions and cucumbers or salad  and dry spicy potato curry/chicken of your choice.any season….

When it comes to Mughlai paratha, the very basic definition of paratha changes, taking this to new level of gastronomical height and after a bite or two, you will realize Mughlai paratha is an exemplary illustration of Mughal influence on the cuisine of Bengal that had sneaked through the kitchens of… Chicken Recipes. Make a meal of this wholesome and tasty Mughlai-style stuffed bread. Serve it with your favorite chutney. Heat a griddle on a medium flame. Cook until you see tiny bubbles appearing on the upper surface, then flip.

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