Does this require any introduction??
All people from Kolkata would surely know what I am
exactly talking about, isn’t it?? It is one of the most famous street foods of
Kolkata. It is simply mind boggling.. You really have to try this to know what
I am talking about.
Mghlai Paratha, as the name suggests, must be dating
back to Mughal days. It is a paratha with a filling of egg and mutton keema (or
could be any other ingredients like potato etc).
I have made this in a very conventional way with mutton
keema and egg, served with aloor torkari (dry potato curry) and salad.
So let’s get started!!
Ingredients
For
the dough
- Maida (all purpose flour) – 2 cups
- Sunflower oil
- Salt to taste
- Warm water as per requirement
For
the Filling
- 250 gm of minced mutton
- Chopped onions
- Cumin Seeds
- 1 Bay Leaf
- Chopped green chilies
- Chopped Tomatoes
- Ginger garlic paste
- Turmeric powder
- Chili powder
- Cumin seed powder
- Salt to taste
- Curd
- Garam Masala
- Ghee
- Eggs – 2
For
the sides
- 2-3 medium sized potatoes cut into small
cubes
- Ginger – Garlic Paste
- 1 Tomato chopped
- 2 Green Chilies chopped
- Turmeric Powder
- Red Chili Powder
- Coriander Powder
- Cumin seed Powder
- 2 medium sized onion chopped
- Cumin seeds
- 1 Cucumber chopped
- Tomato Sauce
Method
In a large bowl, mix the flour, oil and salt to
taste. Add the warm water and knead. Knead well to make a medium-soft, smooth
dough. Wet your hand and rub all over the surface of the dough. Cover with a
damp cloth and keep aside for 15 minutes.
Whisk the eggs with salt to taste and keep aside.
Marinate the minced mutton with turmeric powder, red
chilli powder, cumin seed powder, coriander powder, ginger garlic paste, curd
and salt. Keep it aside for atleast 3-4hours.
For making the filling, heat oil in a non stick pan.
When the oil starts smoking, reduce the flame and put the cumin seeds and bay
leaf. Let them crackle. Add the chopped onions & green chillies. When it starts
to get brown, add the chopped tomatoes. When it looks done, add the minced meat
which has been marinated. Mix it well and allow it to be cooked till water
starts coming out. Add a little more water if required. Cover the pan &
cook it till the meat becomes tender. Taste to check for salt and if it is
done. Make it completely dry. Once done add ghee and garam masala.
For the aloo sabji boil the potatoes in microwave
for 5-6 minutes. Put oil in a non stick pan, add the chopped onions, green chillies
& tomatoes. When onions start to become transparent, add the ginger garlic
paste. When the smell of raw ginger and garlic goes & onions become golden
brown, add turmeric powder, cumin powder, coriander powder & red chilli powder.
When oil starts coming out, add the boiled potatoes. Cook till the time all the
spices are properly mixed and the potatoes are completely done. Add salt as required,
garam masala & ghee.
Make equal-sized balls from the dough. On a floured
surface, roll a ball out into a regular sized paratha. Spread it on a heated girdle
or tawa. After about a minute turn it over. On both sides apply oil.
Brush the surface now on top with some egg. Put a
large spoonful of the Masala Keema in the center of the circle and fold edges
of circle up to completely cover and seal the Masala Keema inside. Let the egg
mixture cook for about a minute, then fold from all four sides. Pinch the folds
to shut properly. Fry the paratha properly on both sides.
Serve hot with the aloo sabji, chopped onions, green
chillies, and cucumber and tomato sauce.
If the Mughlai Paraha is a little big in size, cut
into two or more pieces.
It goes best as an evening snack with a cup of hot
tea.
And don't forget the gang of friends for the adda session!!!
Happy Cooking
Shreya
