Mughlai paratha is an exemplary illustration of Mughal influence on the cuisine of Bengal which had sneaked through the kitchens of Nawabs of Murshidabad and now has become the most popular food of Kolkata.
mutton keema (boiled),
2 green chilli (chopped),
fresh coriander leaves (chopped),
oil and salt
Take flour in a bowl. Add oil and salt. Make a soft dough with water. Keep it aside for 1 hour.
Take the mutton keema in a bowl and add onion, green chillies, coriander leaves, eggs and salt. Mix it well.
Make balls with the dough. Take one ball and begin to flatten it between your palms. Move your rolling pin constantly in order to get as rectangle of a shape as possible.
Place 2tbsp of mixture on the rectangular dough and spread it evenly in the middle, leaving a margins from all sides. Fold it from all the 4 sides to cover the filling and it looks like an envelope.
Heat a non-stick tawa and fry the paratha till golden. Mughlai paratha is now ready. Serve it with chatney.
Servings: 1 Paratha:
Total Fat 12 g
Saturated 3 g
Sugars 3 g
Protein 11 g
Cholesterol 346 mg
Vitamin A 59%
Sodium 1,542 mg
*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.