Mughlai Paratha or Egg Stuffed Paratha
This Mughlai Paratha or Egg Mughlai Paratha is a famous street food in Kolkata,sometimes also stuffed with minced chicken or meat,this time I only prepared it with chicken.I also used less oil when making this paratha but originally a lot more oil is required.
Preparation Time - 15 min to knead flour and 15 - 20 min keep it aside ,in this time you can make the other preparations.
Cooking Time - 4-5 min for each Paratha.
Ingredients for the dough:-
1. 2 cups All purpose flour or Maida.
2. 2 teaspoon oil.
3. Salt as per your taste ( the egg stuffing will also have salt so adjust accordingly )
4. Water about 3/4 th cup ( add little at a time ) you may need little less or more.
Ingredients for Egg stuffing:-
1. 1 egg for each Paratha ( I used 3 Eggs )[ depending on the size you can make 3-4 parathas from the above measurement of dough )I made 3 Parathas.
2. Cilantro chopped 2 teaspoon for each paratha
3. Onion Chopped 2 teaspoon for each paratha
4. Fresh chilly chopped as per your heat tolerance.
5. Readymade Chicken Masala(Spice Mix ) about 1/4 th teaspoon for each paratha.
6. Chaat Masala little less than 1/8th teaspoon.
7. Peanuts ( dry roasted,husks removed and coarsely pounded in a mortar and pestle ) about 1/4 teaspoon for each paratha.
8. Salt as per your taste.
9. Black pepper powder or golmorich for sprinkling on the prepared Paratha.
Preparation:-
1. Knead the dough.First add the oil and salt and mix it properly. When the oil is mixed with the flour you can hold the flour together into a clump this means the oil is mixed well with the flour.Then add little water at a time and knead into a smooth dough,Brush with little oil when the dough is knead well and keep it aside to rest.
2. Chop the onion,cilantro and fresh chilly.
3. Dry roast the peanuts and coarsely crush them.
Cooking:-
1. You need a smooth surface ( my rolling board ( chatu ) is not big enough so I improvised it with my stainless steel plate :-) on which I will roll the paratha.
2. I divided the dough into 3 balls and placed one ball on the rolling board ( in my case it is the stainless steel plate :-) and added little oil and rolled it with a rolling pin ( belna ) into a round shape.
3. Take another bowl and like you prepare omelet add One egg+ 2 teaspoon chopped onion + 2 teaspoon chopped cilantro +fresh chilly +1/4 th teaspoon of coarsely ground peanuts + 1/4th teaspoon chicken masala and 1/4th teaspoon chaat masala + salt as per your taste and beat it smooth with a spoon or fork.
4. Pour the above mixture on the paratha and then spread it gently with a spoon. Seal the paratha on four sides like an envelope.
5. Add about 2 teaspoon oil in a skillet (tawa) and let it warm up. Then place the paratha slowly lifting it into the skillet with the sealed sides turned upwards.
6. Let one side cook and then turn to the other side.If required you may add oil on the perimeter .Press gently on the paratha with the ladle ( chancha ) .
7. When nearly done in the skillet itself cut into 4 pieces.
8. Serve hot with sprinkle of black pepper and with a side of Ketch up/Chilly sauce and some sliced Onion.
9. Repeat the steps for the other parathas.( See the pictures below to get an idea)
Pictures:-
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