Mughlai paratha
Mughlai paratha is popular in Bengal as a street food. It is originated in Bengal during Mughal period. The dish is believed to be prepared for royal court of Mughal emperor. They used keema (minced meat), egg, ghee, onion and Indian spices. But in street they don't use keema and ghee even then it is popular. I used half boiled potato and half all purpose flour to make the dough. Paratha become more fluffy the normal paratha.
Ingredients
- ½ cup Potatoes boiled
- ½ cup All Purpose Flour
- 2 Eggs
- 1 Onion chopped
- 1-2 Green Chillies chopped
- 1 Capsicum chopped
- 1 Ginger chopped
- 1 Tomato chopped
- 1 tsp Garam Masala
- 2 tbsp Oil or as required for shallow fry
- 1-2 tsp Salt or as per taste
Instructions
- Make a dough with boiled potato, flour, salt and baking soda. Then keep rest for 20 minutes.
- Take a mixing bowl add chopped onion, chopped green chillies, chopped capsicum, chopped ginger, egg, salt and garam masala. Mix all together and keep separate.
- After 20 minutes take handful dough and spread the dough. Fill in 2 tbsp mixed fillings then fold four sides.
- Shallow fry the paratha, both sides light brown. Partha will soft and fluffy due to adding boiled potatoes.
Video
Nutrition
Calories: 344kcalCarbohydrates: 47gProtein: 6gFat: 15gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 0.1mgSodium: 1251mgPotassium: 621mgFiber: 6gSugar: 8gVitamin A: 2380IUVitamin C: 102mgCalcium: 37mgIron: 2mg
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