How To Make Mughlai Paratha with Spicy Potato Curry
Moglai Porota as we actually pronounce it brings back memories of durga pujo, college-street, secret rendezvous with boyfriend and so many other things. It’s not just a food, but rather a ritual. You cannot possibly complete pujo shopping or finish your pandal visits without stopping for one Mughlai Paratha.
Paranthas with the liberal helping of eggs, onion, green chilies and coriander leaves.
Prep time: 20 minutes
Cook time: 20 minutes
For Spicy Potato Curry
2 large potatoes cut into cubes
1 small onion finely chopped
1 tsp. grated ginger
1 tsp. minced garlic
2,3 green chilies slit lengthwise
1/2 tsp. cumin powder
1 tsp. coriander powder
1/2 tsp. turmeric powder
1 tsp. red chili powder
1/2 tsp. garam masala powder
1tbsp. oil
- Heat oil in a pan and add chopped onion and green chilies to it. Fry on medium heat till the edges of the onions turn brown. Add chopped ginger, garlic to it and fry them together till the raw smell goes away. You may need to sprinkle water if the spice tend to burn.
- Add potato cubes to it followed by all dry spice powder.Add salt and sugar to season. Mix everything well so that the potato cubes are coated with all spices. Sear them on medium heat for 2-3 minutes.Now add about half cup of water and cook it covered till the potato cubes are tender. By this time the water should be dried up.
- Keep it aside for later use.
Ingredients for Paratha
For the dough
4 cups all purpose flour ( Maida )
4tbsp. any vegetable oil
1tsp. salt
1 cup warm milk
- In a mixing bowl mix flour with salt and oil and rub with your finger tips till it takes the texture of bread crumbs. Add milk little at a time and knead well. If the milk is all used up and you need more you can now add warm water to it. KKnead into a soft, sticky dough and cover and leave aside for 2-3 hours. Knead once more before you use it.
For stuffing
4-5 eggs
4tbsp. minced onion, ginger, green chili
Salt
Oil for deep frying
- In a bowl take egg one at a time and whisk it with a spoon of minced onion, ginger and chili.
- Divide the dough into 4 equal smooth balls. Now roll them out into a square of 8 by 8 inch. For easy rolling you can grease the rolling pin as well.
- Pour the egg mixture in the center of the rolled out paratha and spread a little with a spoon. Now gently fold the sides by overlapping each other so that the egg stuffing in the center gets covered. It will look like a square parcel.
- Heat enough oil in a deep wok or kadai and carefully slide the envelope in. Fry on medium heat till you see tiny bubbles appearing on the surface. Flip it over and allow the other side to get cooked. Occasionally press it lightly so that the egg is cooked from inside. Remove with a slotted spoon when both sides take a light brown hue.
- Drain it on a paper towel.
- Serve it hot with a potato curry, chutney or yoghurt.
