Oh!! I miss Kolkata so much...It's been a year I am out of my city, my place...and speaking of Kolkata how can we not talk about the street food...I don't know about others but my heart and soul is and will always be with Kolkata street food... coming home from college or having a lazy day at home I always managed to take out some time to hog on to the fuchkas or masala sandwich or alu kabli...
I am a hardcore foodie and I am always lucky with the people in my life be it my family, my friends , my cousins or my husband...they all fortunately are foodies like me. Before marriage, me and my best friend who used to live across the street would call up one another and hangout, and believe me all our hangouts other than giggling on pj's , talking nonsense and gossiping always had a part where fuchkas and masala cold drinks were mandatory and occasionally chow mein or Mughlai porota .
I was craving for mughlai porota after watching a cookery show on tv , but was reluctant to make it because the process of making and folding the paratha was difficult. Eventually my husband and me managed it and satisfied my cravings.
Ingredients
For Mughlai Paratha
Maida- 2cups
oil for shortening- 1and 1/2 teaspoon
salt- a pinch
water or warm milk (as per your choice)
For Paratha stuffing
eggs- 6
onion- 2 medium size (finely chopped)
tomato- 2 medium size (finely chopped)
coriander leaves- 1 cup finely chopped
chicken keema - 1and1/2 cup (optional)
green chillies- 3-4 (finely chopped)
salt
balck pepper
For spicy alu
Potato - 2
tomato- finely chopped
onion- finely chopped
ginger garlic paste - 1 teaspoon
red chilli powder - 1 teaspoon
turmeric- 1 teaspoon
coriander powder- 1/2 teaspoon
salt
Procedure
Paratha stuffing
Chicken keema is an entirely optional step , if you want you can skip it.
Marinade the keema with ginger garlic paste(freshly prepared), salt and black pepper for atleast 30 minutes.
Heat the oil in a pan and fry the chicken keema until its cooked.
In a bowl add 2 eggs chopped onion, tomato, salt, black pepper, green chilli, coriander leaves and 2 table spoons of keema.
Mix everything well.
This stuffing is for one paratha....repeat the process for another paratha.
Making and folding the paratha
Knead a soft dough ...keep it covered for 30 min.
Make large balls (bigger than normal) out of the dough, I made 3 parathas
Roll the dough (remember shape is not important) and stretch it as much as possible
Add the stuffing to the centre of the paratha fold it from four sides like an envelope.
Very Carefully place it into the kadhai or pan with hot oil.
Fry it in a medium heat from both sides..until the stuffing is cooked.
Spicy Alu
I am a hardcore foodie and I am always lucky with the people in my life be it my family, my friends , my cousins or my husband...they all fortunately are foodies like me. Before marriage, me and my best friend who used to live across the street would call up one another and hangout, and believe me all our hangouts other than giggling on pj's , talking nonsense and gossiping always had a part where fuchkas and masala cold drinks were mandatory and occasionally chow mein or Mughlai porota .
I was craving for mughlai porota after watching a cookery show on tv , but was reluctant to make it because the process of making and folding the paratha was difficult. Eventually my husband and me managed it and satisfied my cravings.
For Mughlai Paratha
Maida- 2cups
oil for shortening- 1and 1/2 teaspoon
salt- a pinch
water or warm milk (as per your choice)
For Paratha stuffing
eggs- 6
onion- 2 medium size (finely chopped)
tomato- 2 medium size (finely chopped)
coriander leaves- 1 cup finely chopped
chicken keema - 1and1/2 cup (optional)
green chillies- 3-4 (finely chopped)
salt
balck pepper
For spicy alu
Potato - 2
tomato- finely chopped
onion- finely chopped
ginger garlic paste - 1 teaspoon
red chilli powder - 1 teaspoon
turmeric- 1 teaspoon
coriander powder- 1/2 teaspoon
salt
Procedure
Paratha stuffing
Chicken keema is an entirely optional step , if you want you can skip it.
Marinade the keema with ginger garlic paste(freshly prepared), salt and black pepper for atleast 30 minutes.
Heat the oil in a pan and fry the chicken keema until its cooked.
In a bowl add 2 eggs chopped onion, tomato, salt, black pepper, green chilli, coriander leaves and 2 table spoons of keema.
Mix everything well.
This stuffing is for one paratha....repeat the process for another paratha.
Knead a soft dough ...keep it covered for 30 min.
Make large balls (bigger than normal) out of the dough, I made 3 parathas
Roll the dough (remember shape is not important) and stretch it as much as possible
Add the stuffing to the centre of the paratha fold it from four sides like an envelope.
Very Carefully place it into the kadhai or pan with hot oil.
Fry it in a medium heat from both sides..until the stuffing is cooked.
Boil the potatoes .
Peel and cut them into cubes.
In a pan add oil , add chopped onions .
As the onion turns golden add chopped tomato, ginger garlic paste, turmeric, coriander powder, red chilli powder, salt.
As the masala is cooked add the diced potato, mix it well with the masala.
Add a little water , mix well.
Once there is no water left turn off the heat.
Mouthwatering mughlai paratha is ready...serve it with some chopped onion.
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