Having been recognized globally for its extensive range of sweets and desserts, West Bengal has successfully registered itself as one of the best foodie destinations in India. It is not just their sweet treats, but also a variety of indulgent street foods that make it popular.
Mughlai paratha is one of the popular Bengali street foods especially in Kolkata, Mughlai paratha was one of those mughlai recipes that entered in undivided Bengal during the Mughal Empire.
Ingredients of Mughlai Paratha:
• 3 cups whole-wheat flour
• 1 cup all purpose flour
• 2 Tbsp ghee
• 2 cups water to knead the dough
• Dry flour to help with rolling
• Ghee for frying the paranthas
• 4 eggs
• Salt to taste
• 1/2 cup finely chopped onions
• Chopped green chillies to taste
• 4 Tbsp chopped coriander leaves
How to Make Mughlai Paratha:
- Mix the whole-wheat flour, refined flour and the two tablespoons of ghee together.
- Knead into a soft, sticky dough and cover and leave aside for 2-3 hours.
- Divide the dough into 4 rounds, cover and leave to rest for about 15 minutes.
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- Heat a griddle over the stove. While it is getting hot, roll out one round.
- 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.
- 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.
- Lower heat to medium. To seal, fold over four ways towards the center, so that the ends overlap, thus forming a square.
- Make a trail of ghee around it to fry the underside.
When the underside is fried, smear the top with a generous helping of ghee and turn over to fry to a golden brown.
- Serve hot with a chutney or yoghurt.