Moglai Porota | Mughlai Paratha | Chef Ananya Banerjee

Moglai porotha is a popular style of Bengali paratha which is enjoyed in breakfast. It is a very popular Bengali street food in West Bengal, India as wel as Bangladesh.
It is an easy to make delicious snack which can be prepared at home without much hassle. Here is an easy recipe on how make Moglai porotha at home and enjoy it with your friends and family.

Ingredients:

For the dough :
● 1 cup purpose flour
● 2-3 tbs Refined oil
● ½ cup Warm water / milk
● salt to taste
● ½ tsp sugar

For minced meat filling
● 250 gm Minced meat boiled.
● ½ cup Onion minced
● 2-3 Green chillies chopped
● 1 tbs Ginger-garlic paste
● ½ tsp chili powder
● ½ tsp Cumin powder :
● ½ tsp Bengali garam masala
● ¼ cup finely chopped corriander
● ¼ cup breadcrumbs
● Salt and sugar to taste
● Oil for frying

Method:
1. Sift the flour in a bowl; sprinkle the salt, sugar and oil. Rub the oil with the flour very well till it resembles fine breadcrumbs. This will ensure the flakiness of the paratha.
2. Knead the dough using warm water or milk (milk makes the dough soft), adding it slowly and knead it into very soft and pliable dough. Grease the dough with the oil, cover it with damp kitchen towel
and leave it to rest for 2 hours.

Filling:
1. Add the onion, ginger garlic, all the spices, and green chilies, salt to the minced meat. Add the eggs and mix it well. Add the coriander leaves and breadcrumbs. Keep aside.
2. Knead the prepared dough lightly for couple of minutes. Divide it into equal roundels
3. Take one dough ball. Roll out thinly into a square. Roll out as thin as possible
4. Spread the filling mixture evenly on to the paratha, leaving the edges.
5. Now fold the paratha making it well enclosed packets.
6. Heat the oil in the pan.
7. Place one paratha in hot oil, folded side down first.
8. Once it starts browning, flip it over and fry the other side.
9. Flip it once more, this time slightly press the edges of the paratha for even cooking and fry till golden brown. Flip it and fry the other side till golden brown.

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