Name: Moglai porota from Kolkata/Bengal recipe by Soma Mukherjee at BetterButter
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 4
Ingredients: For 4 Parathas All purpose flour 2 cup; Pinch of baking soda, 2 table spoon oil for moiyan; Egg 3(For 4 Paratha); For chicken stuffing Minced chicken or bone less pieces of chicken 100 g; Ginger garlic onion chilli paste 1 table spoon; Garam mashala powder 1/2 teaspoon; Chopped onion 1 small size; Chopped chillies 2-3; For potato curry 4- medium potatoes; Cumin seeds 1/2 teaspoon; Onion chopped 1 small size; Ginger garlic paste 1 table spoon; Termaric powder as required; Aamchur powder 1 teaspoon; Chopped coriander hand full; Salt and pepper as required; oil for frying and cooking; Sliced cucumber and onion for serving

ABOUT Moglai porota from Kolkata/Bengal RECIPE

Moglai porota or Mughlai Paratha is very popular sreet food among Bengalies. This minced meat stuffed egg parathas served with spicy potato curry are really very tasty fast-food and not too tough to prepare at home.

Ingredients Serving: 4

For 4 Parathas All purpose flour 2 cup
Pinch of baking soda, 2 table spoon oil for moiyan
Egg 3(For 4 Paratha)
For chicken stuffing Minced chicken or bone less pieces of chicken 100 g
Ginger garlic onion chilli paste 1 table spoon
Garam mashala powder 1/2 teaspoon
Chopped onion 1 small size
Chopped chillies 2-3
For potato curry 4- medium potatoes
Cumin seeds 1/2 teaspoon
Onion chopped 1 small size
Ginger garlic paste 1 table spoon
Termaric powder as required
Aamchur powder 1 teaspoon
Chopped coriander hand full
Salt and pepper as required
oil for frying and cooking
Sliced cucumber and onion for serving

Instructions

TAKE CHICKEN PIECES IN MIXER WITH GINGER GARLIC ONION PASTE GREEN CILLI & GARAM MASHALA POWDER
HEAT OIL
ADD CHOPPED ONION
FRY UNTIL GOLDEN BROWN IN COLOUR
ADD MINCED CHICKEN MIX
MIX WELL FRY ADD LITTLE WATER AND COOK FOR ABOUT 15 MINUTES
ADD CHOPPED CORIANDER AND MIX WELL KEEP IT ASIDE
ADD SALT TO ALL PURPOSE FLOUR
ADD BAKING SODA AND MIX WELL
ADD OIL
ADD WATER AND MAKE A DOUGH
KNEAD IT AND LEAVE IT FOR ABOUT 15 MINUTES
NOW HEAT OIL AGAIN AND ADD CUMIN SEEDS
ADD CHOPPED ONION AND CHOPPED CILLI
ADD CHOPPED POTATOES
ADD GINGER GARLIC PASTE, LITTLE AAMCHUR POWDER, TERMARIC POWDER
ADD CHOPPED CORIANDER
ADD LITTLE WATER COVER IT WITH A LID AND COOK IT UNTIL POTATOES COOKED PROPERLY
NOW TAKE A PORTION OF THE DOUGH AND ROLL IT WITH A ROLLING PIN
MAKE A BIG SIZE ROTI
BLEND EGGS WITH LITTLE SALT
SPREAD EGG ON THE ROTI
PUT THE MINCED CHICKEN MIX AS STUFFING ON IT
ADD CHOPPED ONIONS
ADD CHOPPED CILLI AND BLENDED EGG
THEN WRAP IT AND MAKE A RECTANGLE SHAPED STUFFED PARATHA
FRY IT ON MEDIUM LOW FLAME
FLIP IT CAREFULLY AND FRY BOTH SIDES SLOWLY UNTIL GOLDEN BROWN IN COLOUR AND SLIGHTLY CRISPY
ITS DONE
SERVE HOT WITH SPICY POTATO CURRY TOMATO KETCHUP MUSTARD SAUCE AND CUCUMBER-ONION SLICES

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