Name: Bengali Mughlai Parantha recipe by Rohini Gupta at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Ingredients: All purpose flour- half kg; White oil half litre; Finely chopped onion 1 cup; Finely chopped green chillies 2 to 3; Finely chopped coriander 1 cup; Red chilli powder 1 teaspoon; Aamchur powder 1 teaspoon; Salt; Finely chopped garlic and ginger 2 teaspoons

Ingredients Serving: 2

All purpose flour- half kg
White oil half litre
Finely chopped onion 1 cup
Finely chopped green chillies 2 to 3
Finely chopped coriander 1 cup
Red chilli powder 1 teaspoon
Aamchur powder 1 teaspoon
Salt
Finely chopped garlic and ginger 2 teaspoons

Instructions

Take a bowl add Maida.Put oil in the Maida about 4 tablespoon.Add salt. Knead the dough so that it becomes soft. Set aside for 10 to 15 minutes.
In a bowl take 2 eggs, add onion, green chillies, coriander, chopped ginger, garlic. Add salt, aamchur powder and red chilli powder. Beat it.
Divide the dough in four halves. Make a ball of the dough and roll it with oil. Now add the egg in between and fold it from four sides.
Heat rest of the oil in a deep frying pan.Add the parantha. Fry the parantha in low flame till golden brown. Serve with aloo ki sabzi, ketchup and cucumber and onion salad.

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