Name: Mughlai Murgh Parathas Recipe
Total time: 105 min
Yield: 8
Cuisine: Mughlai

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Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

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Vitamin E

Copper

Magnesium

Manganese

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Selenium

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Vitamins & Minerals

Mughlai paratha became a popular street food item of kolkata which was introduced during the mughal empire. It is a soft fried flatbread with stuffing of keema (minced meat), egg, and onions.

How to make Mughlai Murgh Parathas Recipe

Sonia Shringarpure

Crawler

Mughlai

<p>Mughlai paratha became a popular street food item of kolkata which was introduced during the mughal empire. It is a soft fried flatbread with stuffing of keema (minced meat), egg, and onions.</p>

chicken minced

large onion chopped finely

tomatoes deseeded and chopped finely

green chilies chopped finely

finely minced garlic cloves

ginger grated or minced

red chili powder

garam masala powder

coriander cumin powder

Handful of chopped coriander leaves

Salt

oil as per requirement

chopped onions

Whole wheat flour dough

step 1

Heat oil in skillet. Add ginger, garlic, and green chilies. Saut&#xe9; for few seconds.

step 2

Add red chili powder, coriander powder, garam masala powder, and salt. Saut&#xe9;.

step 3

Immediately add chicken mince and keep stirring to blend all masala thoroughly with the mince.

step 4

Cook till oil starts leaving pan. Add tomatoes and cook till tomatoes are softened and mushy.

step 5

Meanwhile, in another skillet, heat oil and add coriander leaves. Saute and immediately add onions. Cook till onions are browned.

step 6

Combine the onions with mince and adjust any seasoning. Let the moisture in the mince evaporate. Switch off the gas and leave to cool.

step 7

Beat eggs with little salt and chopped coriander leaves.

step 8

Heat a thick bottomed tawa/pan. Keep flame low. With a pastry brush, spread oil on the tawa.

step 9

Combine chopped onions with 1/4 tsp red chili powder.

step 10

Take a big piece of dough and roll out large disc. Place it carefully on tawa/skillet.

step 11

Spoon the egg on the paratha and spread it out.

step 12

Place few spoons of mince in the center of the paratha and add chopped onions.

step 13

Quickly start folding the paratha from the edges making sure they overlap a bit to form a triangle.

step 14

Increase flame to medium and fry the paratha both sides till golden brown adding little oil as per requirement while frying.

step 15

Remove paratha from the tawa/skillet. Cool till its warm and cut in pieces for easy packing and handling for the lunchbox.

step 16

Better Butter