How to make Moghlai Parantha - A rich parantha stuffed with spicy chicken mince and eggs.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Refined flour (maida) (मैदा), Whole wheat flour (atta) (आटा)
Cuisine : Bengali
Course : Breads
Moghlai Parantha Recipe Card
The Bengalis are great food lovers and take pride in their cuisine. In fact so obsessed are they about food, that the man of the house goes to the market daily to buy a fresh supply vegetables and fish which is a must in their daily menu. The medium of cooking is mustard oil which adds its own pungency. Another very important item of Bengali cuisine is the variety of sweets or mishti as they call them. Most of them are milk based and are prepared from chhena.
A meal, for the Bengali, is a ritual in itself. Bengalis spend not only the great deal of time thinking about the food but also on its preparation and eating.
For more recipes related to Moghlai Parantha checkout Bhature, Khasta Roti, Aloo Anardana Kulcha, Meethi Puri . You can also find more Breads recipes like Wholemeal Bread, Eggless Whole Wheat Strawberry Pancake, Chutney Rolls, Paneer And Cheese Parantha.
Prep Time : 11-15 minutes
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Moghlai Parantha Recipe
Refined flour (maida) ¾ cup + to dust
Whole wheat flour (atta) 3/4 cup
Semolina (rawa/suji) 2 tablespoons
Salt to taste
Baking soda a pinch
Milk 1/4 cup
Oil 2 tablespo for shallow frying
Onions onions 2 medium
Ginger-garlic paste 2 tablespoons
Green chillies green chillies 2
Tomatoes chopped 2 medium
Garam masala powder 1/2 teaspoon
Garam masala powder 1 teaspoon
Turmeric powder 1/4 teaspoon
Chicken mince 1 1/2 cups
Fresh mint leaves a few
Fresh coriander leaves a few
Eggs 2
Fresh mint sprigs A few for garnishing
Method
Step 1
Mix refined flour, whole wheat flour, semolina, salt and baking soda in a bowl. Add milk and sufficient water and knead into soft dough. Cover with a damp muslin cloth and set aside for ten minutes.
Step 2
Heat two tablespoons oil in a non-stick pan. Add onions and sauté till golden brown. Add ginger-garlic paste and mix well. Add green chillies and sauté well. Cook for two to three minutes more. Add tomatoes, garam masalapowder, red chilli powder, salt and turmeric powder and mix well.
Step 3
Add chicken mince and mix well. Add half cup of water and mix well. Cover and cook for five to seven minutes.
Step 4
Roughly chop mint and coriander leaves and add to the chicken and mix. Set aside to cool.
Step 5
Dust the worktop with flour. Apply oil on your palms, take four large portion of the dough and roll out into a big discs.
Step 6
Break eggs in a bowl. Add salt and whisk lightly. Place a portion of the chicken mixture in the centre of each disc.
Step 7
Drizzle some egg mixture and spread evenly on the chicken mixture. Fold the edges to form square paranthe. Seal the edges with the remaining egg mixture.
Step 8
Heat sufficient oil in a shallow non-stick pan. Place a parantha in the oil. Cook on medium heat for four to five minutes on either side. Similarly cook the remaining paranthe.
Step 9
Drain on absorbent paper, cut into squares, arrange them on a serving plate and serve hot garnished with mint sprigs.
