About Mughlai Paratha Recipe: Parathas are undoubtedly a staple Indian food that can be eaten with almost anything. From plain to stuffed, parathas have a lot of variety today and is made in many different ways. Mughlai Paratha is one such variety that has a huge fan following. A popular Bengali street food, Mughlai Paratha is relished right from West Bengal, India to Bangladesh. You can relish it with any dry sabzi, pickle or curd. Serve it in lunch or even as an accompaniment during dinner. A quick and easy paratha recipe that can be made in just 30 minutes!
Ingredients in Mughlai Paratha: Delicious, hot and piping Mughlai Parathas are made with the liberal helping of eggs, onion, green chilies and coriander leaves that would serve the best to your taste buds!
Ingredients of Mughlai Paratha
3 Cups whole wheat flour
1 cup all purpose flour
2 tbsp ghee
2 cups water (for the dough)
Dry flour (for rolling)
Ghee (for frying)
to taste salt
1/2 cup onions, finely chopped
to taste green chillies , chopped
4 tbsp coriander leaves, chopped
How to Make Mughlai Paratha
1.Mix the whole-wheat flour, refined flour and the two tablespoons of ghee together.
2.Knead into a soft, sticky dough and cover and leave aside for 2-3 hours.
3.Divide the dough into 4 rounds, cover and leave to rest for about 15 minutes.
4.Heat a griddle over the stove. While it is getting hot, roll out one round.
5.The dough is sticky and soft, so you may need to dust it with flour frequently. Better still, pat it thin with your palms if you can.
6.Keeping the heat on high, place the roti over the griddle, break an egg on to the center of it, sprinkle with 2 tsp of onion, salt, green chillies and 1 tbsp of coriander leaves.
7.Lower heat to medium. To seal, fold over four ways towards the center, so that the ends overlap, thus forming a square.
8.Make a trail of ghee around it to fry the underside.
9.When the underside is fried, smear the top with a generous helping of ghee and turn over to fry to a golden brown.