Mughlai Paratha is something you can cook without being a kitchen expert or an experienced paratha master. I wasn’t an expert myself when I first attempted this recipe a decade ago for the fan of Mughlai Paratha in my family—my husband. It turned out beautifully without any compromise on taste, and I could hardly believe it. I ended up patting my own shoulders for the masterpiece since no one else did.
Origin of Mughlai Paratha
Mughlai Paratha is a popular street food from the Bengal subcontinent. Its popularity has spread beyond this region. It is now renowned worldwide. Each culture has its own name for it. They customize the ingredients to suit local tastes. Despite variations, most strive to keep the original taste. They celebrate its rich, savory flavors cherished for generations.
My Version of Mughlai Paratha
Today, I’m thrilled to share my lighter version of Mughlai Paratha. It’s perfect for those watching their oil intake. Traditionally, it’s made with whole wheat flour, eggs or meat, chilies, and onions, and then fried. But my version is different. I use a plain flour base. Classic flavors remain: eggs, onions, and green chilies. I add tomatoes and minced chicken for a twist. Instead of frying, I roast with a bit of oil. This keeps it crispy but lighter. It’s perfect for health-conscious food lovers who still want great taste. But for those who want to stay closer to the original recipe, you may choose to shallow fry or deep fry this Mughlai Paratha without restricting yourself.
Mughlai Paratha Substitution: Minced Mutton or Beef
- If you’re considering adding minced mutton or beef as an alternative to chicken for your Mughlai Paratha, you may do so by pressure cooking the meat. Add 2 cups of water for every 1/2 kg of meat, and cook it on a low flame for 3-4 whistles. This method ensures the mutton or beef becomes tender and flavorful. Once cooked, incorporate it into the filling preparation as described earlier. This substitution offers a hearty twist to the Mughlai Paratha, catering to those who prefer red meat while maintaining the essence of the traditional flavors.
Serving Suggestions for Mughlai Paratha
Traditionally, Mughlai Paratha is served with potato curry, but in my region, we commonly pair it with rich chicken or mutton gravies. This exceptional combination allows the savory gravies to perfectly complement the slightly crisp and flavorful paratha, enhancing the entire dining experience. If you expect guests, prepare this Mughlai Paratha and serve it alongside a hearty Chicken Curry or a Mutton Korma. Doing so elevates the meal and adds a special touch, making your guests feel cherished and creating a memorable dining moment.
Simple Serving Suggestions
For a simpler take, pair the Mughlai Paratha with sliced onions, chopped coriander leaves, and some green chilies. Season with a pinch of salt and a dash of lemon juice to bring out the flavors. Alternatively, serve it with refreshing raitas or sliced cucumbers marinated with chili sauce or tomato ketchup. These straightforward accompaniments offer a quick yet delightful way to enjoy the dish.
Conclusion
Now that you have read up on this Mughlai Paratha, it’s time for you to roll up your sleeves and get to work! With the tantalizing aroma of spices and the tantalizing promise of flavors, preparing this dish is as rewarding as it is delicious. Whether you’re making it for a family meal or to impress guests, this recipe is sure to be a hit. Once you’ve savored the crispy, flavorful experience, don’t forget to share your comments and let me know how it turned out for you. Happy cooking!
Mughlai Paratha
Description
This recipe combines the rich flavors of a spiced chicken filling with the comforting texture of a flaky paratha. It starts with a savory mixture of minced chicken sautéed with aromatic spices, onions, and fresh tomatoes. The chicken filling is then enveloped in a delicate layer of dough, brushed with beaten eggs to enhance its richness. When cooked on a tawa, the paratha achieves a delightful crispiness, making it a perfect balance of textures and flavors in every bite.
Ingredients for the Mughlai Paratha
Instructions on how to make the Mughlai Paratha
Instructions on how to make the Mughlai Paratha
Instructions on how to make the Mughlai Paratha with step-by-step photos
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Dough Preparation:
Combine Ingredients: In a large bowl, add sugar, salt, milk, and a pinch of baking soda. Mix well until the sugar dissolves.
Knead the Dough: Add the sieved plain flour and mix. Gradually add 225ml of water while kneading until you obtain a soft dough.
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Rest the Dough: Divide the dough into 15 equal balls and grease them with ghee. Cover with a damp cloth and set aside to rest for 2 hours.
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Filling Preparation:
Sauté Onions: In a pan, add 2 tbsp of oil. Once hot, add the thinly sliced onions and sauté until translucent. Add the chopped green chilies and sauté for a few more seconds. Set aside.
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Cook the Chicken: In the same pan, add 2 tsp of ghee. Once hot, add the minced chicken, ginger-garlic paste, chili powder, garam masala, turmeric powder, and 1 tsp of salt. Sauté for 2 minutes.
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Add Tomatoes: Add the chopped tomatoes and cook on medium flame until the tomatoes are soft and mushy.
Combine Ingredients: Add the sautéed onions back to the pan and mix everything together. Sauté for another 3-4 minutes on medium flame till it's roasted well. Add chopped coriander leaves and mix well. Set aside
Prepare Eggs: Break 4 eggs into a bowl, beat them well, and set aside.
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Paratha Making Instructions:
After resting for 2 hours, take a ball of dough.
Spread some oil on a board, place the dough ball on it, and spread it with your palm as evenly as possible.
Stretch the corners to make the dough as thin as possible without breaking it.
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Fill and Fold:
Apply some beaten egg in the center of the stretched dough.
Add the filling in the center and spread it slightly.
Fold the dough into a rectangular shape, securing the corners tightly.
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Cook the Paratha:
Heat a tawa (griddle) and apply some oil on it.
Place the paratha on the tawa on low flame and cook for 1-2 minutes.
Flip the paratha occasionally until it achieves a golden, crispy texture.
