Mini Moglai Paratha. Porota recipe in bangla mini moglai porota recipe mughlai paratha quick paratha recipes how to cook. About this video: - Mini mughlai paratha recipe. Mughlai paratha is a popular Bengali street food originated from Kolkata, West Bengal, India.
This Indian recipe is enjoyed throughout the country. You can find Mughlai paratha in Kolkata as a. How to make Mughlai Paratha: Take a big bowl and mix flour, baking powder and salt. You can cook Mini Moglai Paratha using 14 ingredients and 6 steps. Here is how you cook it.
Ingredients of Mini Moglai Paratha
- You need 2 cup of atta (wheat flour)for dough.
- Prepare 2 of eggs.
- It’s 1 of big onion chopped.
- Prepare 2 of green chillies chopped.
- You need 1 tbsp of minced garlic.
- Prepare 2 tbsp of bread crumbs.
- It’s 1 tsp of black pepper powder.
- It’s 1 tsp of salt.
- Prepare 1 tsp of sugar.
- Prepare 1 tsp of haldi(Turmeric) powder.
- Prepare 9-10 of broken peanuts.
- It’s 2 tsp of Coriander leaves.
- Prepare As needed of Refined oil for frying.
- You need As needed of Water for making dough.
Brush the surface of the paratha with the beaten eggs. Cook the paratha on it, applying oil along the edges. 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 Paratha Recipe, Learn how to make Mughlai Paratha (absolutely delicious recipe of Mughlai Paratha ingredients and cooking method) About Mughlai Paratha Recipe: Parathas are undoubtedly.
Mini Moglai Paratha step by step
- 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..
Filter wheat flour in a sieve. Take Maida (refined flour) and Suji (Semolina) in a utensil. Make a meal of this hearty and tasty Mughlai-style stuffed bread. Serve it with your favorite chutney. Cook until you see tiny bubbles appearing on the upper surface, then flip.