Here's a traditional Bengali recipe to making Mughlai Parantha for Durga Puja
Made with minced meat, this flatbread has the perfect blend of spices and vegetables
| PREP TIME | 45 m |
|---|---|
| COOK TIME | 10m |
| SERVES | 4 |
2 cups of all-purpose flour
2 tbsp oil for deep frying
Water to make the dough
4 eggs, one for each paratha
Sugar and salt to taste
Some chopped onions, cilantro and green chillies
50 gms of cooked mutton or chicken mince (in salt and black pepper only)
1. To make the dough add 2 tablespoons of oil, a pinch of salt and 5 grams of sugar (optional). Mix well. Add water to make the dough. Knead for a few minutes. Coat it with few drops of oil. Cover with a damp cloth and leave it to rest for half an hour. After half an hour, knead the dough for 2 minutes. Now it is ready to be rolled.
2. Apply oil on a clean surface and the rolling pin. Take one part of the dough and make a thin roti.
3. Separately in a bowl add one egg, some mutton/chicken mince, chopped cilantro, green chillies, onions, salt to taste and a pinch of black pepper.
4. Pour the mixture on the roti. Spread it. Fold it from four sides to form a parcel. Lift it carefully and lower it in hot oil. Fry on medium heat and turn after 1 minute. Fry for another few minutes until the parantha turns golden in colour. Once done lift the paratha from the oil.
5. Now it’s ready to serve. You can have it with potato curry, some salad or simply with tomato ketchup.