Mughlai Paratha
Servings - 2 - 3
INGREDIENTS
All purpose flour - 300 grams
Wheat flour - 100 grams
Salt - 1/2 teaspoon
Water - 200 milliliters
Oil - 2 tablespoons
Eggs - 3
Onions - 200 grams
Green chili - 1 tablespoon
Coriander - 10 grams
Salt - 1/4 teaspoon
Black pepper - 1/4 teaspoon
Mint - 60 grams
Coriander - 40 grams
Green chili - 1 tablespoon
Onions - 60 grams
Salt - 1 teaspoon
Chaat masala - 1 teaspoon
Oil - for frying
PREPARATION
1. In a mixing bowl, add 300 grams all purpose flour, 100 grams wheat flour, 1/2 teaspoon salt, 200 milliliters water and knead it into a smooth soft dough.
2. Add 2 tablespoons oil and tuck the dough well.
3. Rest for 30 minutes.
4. In a mixing bowl, add 3 eggs and whisk it well.
5. Then, add 200 grams onions, 1 tablespoon green chili, 10 grams coriander, 1/4 teaspoon salt, 1/4 teaspoon black pepper and mix it well.
6. In a blender, add 60 grams mint, 40 grams coriander, 1 tablespoon green chili, 60 grams onions, 1 teaspoon salt, 1 teaspoon chaat masala and blend it into paste.
7. Keep aside.
8. Place the dough on the surface and start rolling into a thin, rectangular sheet.
9. Place the filling in the centre of the rolled dough.
10. Form an envelope by folding the sides of the rolled sheet inward, starting with the longer sides. Press down gently to seal. (See Video)
11. Now, fold the shorter sides such that the you have a pocket of filling. (See Video)
12. Heat sufficient oil in a pan and fry these till golden brown and crispy.
13. Serve hot with chutney.
Mughlai Paratha
Servings - 2 - 3
INGREDIENTS
All purpose flour - 100 grams
Salt - 1/2 teaspoon
Sugar - 1/2 teaspoon
Oil - 1 tablespoon
Warm water - 80 milliliters
Oil - 1 tablespoon
Eggs - 2
Mutton keema - 50 grams
Onions - 2 tablespoons
Green chili - 1 teaspoon
Ginger - 1 teaspoon
Coriander - 1 tablespoon
Roasted peanuts - 1 tablespoon
Bread crumbs - 2 tablespoons
Salt - 1 teaspoon
PREPARATION
1. In a mixing bowl, add 100 grams all purpose flour, 1/2 teaspoon salt, 1/2 teaspoon sugar, 1 tablespoon oil and mix well.
2. Now, add 80 milliliters warm water and knead it into a smooth soft dough.
3. Tuck the dough with 1 tablespoon oil. Rest the dough for 30 minutes.
4. In another mixing bowl, add 2 eggs, 50 grams mutton keema, 2 tablespoons onions, 1 teaspoon green chili, 1 teaspoon ginger, 1 tablespoon coriander, 1 tablespoon roasted peanuts, 2 tablespoons bread crumbs, 1 teaspoon salt and mix all the ingredients well.
5. Place the dough on the surface and start rolling into a thin, rectangular sheet.
6. place the filling in the centre of the rolled dough.
7. Form an envelope by folding the sides of the rolled sheet inward, starting with the longer sides. Press down gently to seal. (See Video)
8. Now, fold the shorter sides such that the you have a pocket of filling. (See Video)
9. Heat sufficient oil in a skillet and deep fry these till golden brown and crispy.
10. Serve hot with chutney.
