Mughlai Paratha/Moglai Porota

 Mughlai Paratha is a crispy paratha with chicken or egg stuffing inside.It is very famous in Bengal and served with   potato curry and salad.There is no particular history found for this dish whether it is actually introduced by Mughal's or not,but for it's Badsahi look and feel it is named as Mughlai Paratha.Though you have to put a lot of effort to make Mughlai Paratha at home but when you are done, the end result is awesome and beyond any comparison. I am not sure if my friends who are in India now will give a try or not, but I am quite sure that my overseas friend will definitely try it.

 Ingredients: 

For the dough:

• Flour 4 cup
• 1 egg
• 2-3 tablespoon oil
• 1/2 teaspoon salt
• water as required

 For Stuffing:

• Chopped onion 1cup
• Chopped tomato 1 cup
• Chopped green chili 3-4 teaspoon
• Chopped coriander 1 cup
• Boneless chicken 300gms(cut in small squares) (optional)
• 1/2 teaspoon ginger garlic paste(optional)
• 1/3rd teaspoon red chili powder (optional)
• 1/3rd 
• 2 egg
• Salt as per taste
• Oil 2 tablespoon (optional)

For Ptato Curry:

• 2 big potato (cut into squares)
• Black cumin 1/2 teaspoon(kalunji /kalo jire)
• 1 teaspoon ginger garlic paste
• 1/3rd teaspoon turmeric powder
• 1/3rd teaspoon red chili powder
• 1/3rd teaspoon coriander powder
• 1/3rd teaspoon cumin powder
• 3-4 tablespoon chopped coriander
• oil 2 tablespoon
• salt as per taste

For Salad:

• sliced cucumber 1 cup
• sliced onion 1 cup
• sliced carrot 1/2 cup
• salt as per taste

Final Process:

• 1 cup oil

Process:

Salad:

• Mix all the ingredients in a bowl and keep it separately.

Potato curry:

• Take a non stick pan and place it on medium hit.Add some oil and let it warm up a little bit.
• Add black cumin and  let it fry for a minute.
• Add rest of the ingredients and mix it really well.
• Add 1/2 cup of water and lower down the heat.Cover the lid of the pan and let it cook for 20minutes.
• During this time please check if it required more water to cook the potato.
• After the potato's are completely cooked,sprinkle the chopped coriander and turn off the heat.

Stuffing:

• First we need to cook the chicken. Take a non stick pan and place it on high heat.Add some oil and let it warm up.
• Then add chicken,ginger garlic paste,salt as per taste and red chili powder. Mix it well and let it cook in high flame till the chicken become soft.
• Now there can be two ways of using this chicken.First use it as it is. Second grind the fried chicken into a smooth dry mixture. Though I did it with fried chicken this time but I have tried both ways and both comes out to be awesome.
• Now for my vegetarian friend , this step is completely optional and you can use smashed paneer fried with salt and red chili instead of chicken.
• Rest of the ingredients will be required in the final process.

 For Dough:

• Take a big mixing bowl.
• Add Flour,salt and oil.Crack one egg and directly add that into it.Mix it really well with both your hands.When it will give you feel of small granules then add water to form a dough.You have to kneed the dough really well to get a crispy paratha.Kneed the dough for at least 15minutes and then cover it with a soft wet cloth or wet kitchen roll.
• Let it rest for at least 30mins before doing the final process.
• Though I described it almost at the end of the process but it is always good to to this step at first,because that saves lot of time.So during this 30mins time you can easily cook the potato curry.
• I explained it in this order because it will be easy for you to understand.

Final Process:

• Take a non-stcick pan and place it in medium heat. Add 1 cup of oil and let it warm up.
• During that time let's learn how to make the Paratha.Please check the video for that.

     

•  For those who don't eat chicken they can use the fried smashed paneed which I told you earlier.Even if you don't eat eggs as well you can use paneed along with the rest of the ingredients.
• But for my non veg fried egg is must,you can make it without chicken as well, in that case you need to add 1-2 teaspoon of sattu which is nothing but a powdered version of chickpeas and instead of 1/2 egg you will required 1 full egg.
• First fry the paratha in high heat for 5minutes on both the side and then keep the heat into medium for another 10-15mins. So that the egg get cooked completely.Other wise your stuffing will remain uncooked.So make sure to cook both the side on medium heat for 10-15minutes.
• The quantity I mentioned in the ingredients will give you maximum 3-4 Mughlai Paratha.
• Place  the Paratha in a serving plate and cut it in square pieces.Now pour the potato curry and salad on the other side of the plate and enjoy it with your friend and family.