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Mughlai Paratha

Mughlai Paratha is a very old snack that Kolkata’s many small and well known restaurants serve till date. This was very popular way before when Kolkata was not invaded by KFC counters or Chinese and  not even South Indian snacks. There was a very small restaurant in near the Metro Cinema called Anadi .May be 50 to 60 years old, I have heard from my father that many bigges of that time from politicians to big film stars and directors come to this open faced restaurant to relish Mughlai pratha. They serve it with either potato curry or kosha mangsho (dry mutton preparation) till date the restaurant is standing there serving Mughlai Paratha to thousands. It is our favorite destination too. Whenever I go for shopping to New Market can’t stop myself to peep in and order one. But last few days I can’t make it so thought let’s give it a try at home. The main flavor that I get from their paratha is ginger they use a loads and that makes its unique though the dough have its own magic too. Mine if not as professionally perfect as theirs but comes out well and all loved it. So thought why not share with you all.

Preparation time  1 hour
Cooking time 30 to 40 minutes
Serves  2

For paratha
1 cup maida 
¼  tsp of salt
3 tbsp oil
hot water as needed for dough
For stuffing  
4 eggs 
2 tbsp finely chopped onion
1tbsp finely chopped  ginger 
½ tsp  chopped garlic
2 green chilly finely chopped
salt to taste
2 tbsp  cooked  spicy masala keema
For  Frying
½   cup vegetable oil

For Poatato curry
1 big potatoe  cut into small squares
1 onion finely chopped
¼  tsp of turmeric
1 tsp tomato sauce
½  tsp chili sauce
¼ tsp chili powder
1  tsp oil 
2 pinch of sugar
salt  to taste 

Methods of Cooking 
Take all the paratha ingredients and knead to make soft dough. The dough should be elastic enough to punch. Cover it and let it rest for 15 to 20 minutes. In the meantime take break egg and all the stuffing in a bowl and whisk well. Divide the dough in two equal parts. Now roll out each about 10 inch round shape. Make sure to roll in as thin as possible. Now place the egg mixture in the middle and fold like an envelope. Once done it will be rectangular in shape. There is another trick which I can share with you . Make as thin rolls as possible. Now place the stuffing and over it you can spread another thin sheet and seal the edges. This may be useful for those trying new. Now heat oil and fry till little golden both side. For potato curry, heat oil in a pan add the onion. Fry till brown. Now add potatoes. Salt and turmeric powder, chili powder, tomato sauce and chilly sauce . Stir for a minute.Add ½ cup water and cook till potatoes are soft and well cooked and gravy become almost dry. At the end add sugar. Stir well and it’s done. Serve hot Mughlai Paratha with potato curry onion cucumber salad topped with mustard sauce and tomato sauce.

Happy Cooking!


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