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Home Dish Egg Chicken Mughlai Paratha

Egg Chicken Mughlai Paratha

Name: How to cook Egg Chicken Mughlai Paratha - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Anamika Banerjee

Egg Chicken Mughlai Paratha

One of the most popular & delectable Kolkata Street Food DELISH that can be served both as in the Lunch or Dinner Platters or even as the heavy Evening Snacks- Try this out yourselves to get the real taste of it 👍🏻

Ingredient

Food ration :

4 servings

Cooking time :

1 hour. Prep Ti

1.5 Cups

For the Porota Dough Maida/All purpose flour

1/2 tsp

Salt

4 tbsps

Cooking Oil: Any Neutral Veg Oil- Moiyan/Veg Shortening

1/2 Cup

or As Required Water: Lukewarm/RT

250 gms

Chicken Keema (That’s what, I personally do prefer)

1 tsp (2 G)

Paste

1/4 Cup

Tomato Purée

2.5 tbsps

Onion Paste

1 tsp

Red Chilli Powder

1/2 tsp

Turmeric

1 tsp

Shahi Garam Masala Powder

1/2 tsp

Roasted Cumins Powder: Optional

1-2

For the Paratha Filling: Egg/s

1/2 tsp

or To Taste Salt

1 tbsp

Fresh Coriander Leaves: Finely Chopped

Onion: Small- Finely Chopped

2-3

Fresh Green Chillies: Finely Chopped

1/2 tsp

Maggi Tastemaker: Any- Optional

1/2 tsp

Roasted Cumins Powder

Cooking instructions

* Step 1

Firstly, in a mixing bowl: Add in all the aforementioned ingredients for the Porota Dough, mix everything well together nicely when dry- Due the Veg. Shortening, it should resemble the wet sand like texture & that’s how it should be- Then, gradually pour in the required amount of water to form a firm yet a soft & pliable dough- Apply some more oil to it from its top, to retain sufficient moisture in it- Cover it to rest for about 30-45 mins.

* Step 2

Next is to prepare our Chicken Fillings: Heat up a frying pan/wok/kadhai- Add in some oil to it & throw in it the onion paste, sauté until translucent & lightly browned, in goes the 3G Paste- Continue sautéing until the raw smell goes off & the oil surfaces upto the pan, then goes in the tomato purée & some salt in it, stirring continues until again when, the oil starts surfacing upto the pan

* Step 3

Add in all the dry Masalas to it now with some splashes of warm water to ensure it’s well sautéed for sometime more- Once done, finally add in the garam masala powder, mix everything well together until nicely combined and well incorporated- Turn off the flame & Covering the pan, let it rest & cool down slightly

* Step 4

Further, we now need to prepare the Porota dough filling both these prepared chicken & eggs fillers- For that, add in another mixing bowl- The eggs, some salt, black peppers & rest all other ingredients aforesaid- Then break the eggs to it & mix everything well together until nicely combined and well blended- Cover this too now

* Step 5

Finally, post the given the resting time to the kneaded dough- Uncover & knead it well enough for another a couple of mins time- Divide it into double the sizes than what we usually do it for our normal Parathas- Gently dust the rolling surface with some dry/lose maida- Roll it out into comparatively much bigger sizes than that of any normal Paratha sizes & try to give it a Square shape instead of the usual Round one ☝️

* Step 6

Now, fill each of such Porotas with the prepared egg-chicken filling (the measurements given to fill in one Porota only)- As many quantities you’re preparing, every time you need to fill into each of the Porotas with the sane given measurements for it

* Step 7

Once nicely filled in: Brush lightly some water on its four sides well & fold it nicely & neatly to a large square shape- Brushing of the water to its sides ensure its proper lock sealing at its 4 sides, so that it doesn’t open up while frying & the fillings don’t come out of it

* Step 8

Now, time to fry them nicely until evenly golden browned on its both the sides- I personally prefer shallow frying them- however, traditionally it’s deep fried- You can take your own call at it- Fry each one of them similarly & strain them well to place on the kitchen towel to soak its excess oil- FYI: To give it exactly the street-side looks, one can very well divide the entire big Porota (that’s how one size is prepared) into 4-6 pieces depending on the size of the Porota

* Step 9

For me manageable is what I’ve prepared & I usually prefer dividing it into 4 halves (as is seen in the pics)- It’s best served hot with Dry Aloo ki Sabji, Green Salads, Tomato Ketchup & also separately with the Dry Chicken/Mutton Kosha, like I’ve prepared it the other day… Enjoy this DELISH with the same alongside your favourite hot cuppa (any)