What would be the best snack to make for a rainy evening? Something spicy and crunchy with a dipping sauce to munch on, right? Yes, I am talking about famous Bangladeshi snack/street food Mughlai Paratha. It is made like paratha with the egg filling inside.
Ingredients
Please see the recipe card at the end of the post for the complete ingredient list exact measurements and instructions.
How to cook
Here is the step for the dough:
Step 1: 2 cups of flour in a bowl. Add pinch of salt and 2tbsp oil. Mix it well with hand until you can make round shape with the dry flour.
Step 2: Now add lukewarm water slowly (as needed) and mix the dough. Use the water accordingly to make it soft.
Step3: Make a round shape with the dough and put a bit of oil on top. And keep it in rest for 5 minutes.
Process of frying the paratha:
Step 1: Whisk 2 eggs by adding salt, onion, red chilli pepper & turmeric powder, cumin and green chilli.
Step 2: Make 4-5 small balls from the dough. Each of them will be equal shaped. Use the wooden roti maker or roller to make circle shaped with the dough. Meanwhile warm up the oil on the non stick pan.
Step 3: On the circled roti, put mixed egg as needed to leave space to fold the roti in certain shape.
Step 4: Now fold from each side and give the paratha a square or rectangular shape. Follow the picture below to make sure of the folding.
Step 5: Once the oil is heated enough, put the paratha on the oil gently to fry. Flip as needed to make sure all the sides are cooked.
Step 6: Lastly after frying parathas, place it on the paper towel to let it soak the oil.
Step 7: Serve it with mayo, ketchup, or onion. It is best served as a snack with the evening tea.
Cooking Tips
It is important to seal sides of the paratha properly so that filling does not come out while frying. Also, it is ideal to not make the paratha too thin otherwise it will be hard to fold with the filling in. You can use egg or ground meat as a filing.
How to serve
Mughlai Paratha is originally serve with raw onion as a companion with tea in Bangladesh. Ketchup, mayo or any other dipping sauce will be a good choice to serve the Mughlai paratha. According to the picture, it is better to cut into pieces to so that it is easy to eat in a big group.
Mughlai Paratha (মুঘলাই পরটা)
Equipment
- 1 Non-Stick Pan
- 1 Wooden Roti Maker (Can be use clean counter and wooder belon to make the shape)
Ingredients
- 2 cups All purpose flour (brown flour can also be use)
- 2 Eggs
- 1 Onion
- 3 green chilli
- 2 tbsp oil (for the dough)
- oil (fry the paratha)
- salt, black pepper, red chilli pepper powder, turmeric powder (as needed)
- ½ tbsp cumin
- Water (as needed)
Instructions
The steps for the dough
- Mix 2 cups of flour in a bowl with a pinch of salt and 2tbsp oil. Mix it well with hand until you can make round shape with the dry flour.
- Then add lukewarm water slowly (as needed) to make the dough. Pour the water accordingly to make it soft.
- Make a round shape of the dough and put a bit of oil on top. And keep it in rest for 5 minutes.
Process of frying the paratha:
- Whisk 2 eggs by adding salt, onion, cumin and green chilli.
- Make 4-5 small balls from the dough. Each of them will be equal shaped. Use the wooden roti maker or roller to make circle shaped with the dough. Meanwhile warm up the oil on the non stick pan.
- On the circled roti, put mixed egg as needed to leave space to fold the roti in certain shape.
- Now fold from each side and give the paratha a square or rectangular shape. Follow the picture below to make sure of the folding.
- Once the oil is heated enough, put the paratha on the oil gently to fry. Flip as needed to make sure all the sides are cooked.
- After frying the paratha, place it on the paper towel to let it soak the oil.
- Serve it with mayo, ketchup, or onion. It is best served as a snack with the evening tea.
