mughlai paratha (moglai porota)

Unlike it's name this paratha does not have anything to do with the Mughal Era or it's cuisine.Now why the name Mughlai?Well,there is no sufficient explanation for this.Or maybe there is and i am still not known to it.But what i know is if this paratha time traveled to the mughal era.Then it would be sure to please all the royal taste buds.Mughlai paratha or as known in kolkata as "moglai porota" is a famous street food of Kolkata.Mughlai paratha is nothing but a stuffed and deep fried Indian flatbread.It is usually stuffed with eggs or minced meet(keema).But all the vegetarians reading this-don't be sad.You can always substitute the eggs and the meat with potatoes and cottage cheese(paneer).This paratha is served with a simple and spicy potato curry.The paratha is flaky,crispy and delicious.It is a wholesome meal in itself and can be had any time of the day.

For the potato curry

Ingredients serves-for 2-3 paratha's

• 1 medium large and 2 medium sized potato (with skin on) cut into cubes 
• 1/2 of 1 large onion chopped
• 4 cloves
• 3 cardamom pods
• 1 cinnamon bark
• 1/2 tsp of cumin seeds
• 1 tsp of coriander powder
• 1/2 tsp of cumin powder
• 1/2 tsp of red chilly powder
• 1/4th-1/2 tsp of turmeric powder
• few grains of sugar
• salt to taste
• 3-4 tbsp of oil

Method

1. Heat oil in a kadhai.Once hot add in the cloves,cardamom,cinnamon bark and cumin seeds.
   
2. Once they release it's aroma add in the chopped onions.
   
3. Once the onion starts sweating add in all the spices (red chilly powder,cumin powder,coriander powder,turmeric powder).Cook till oil separates.
   
4. Toss in the potatoes.When eating any potato curry outside i have noticed that the potatoes are cooked with their skin on.I had always thought that it was shear laziness.Hence today even i thought of keeping the skin on.And as a result the curry was even more flavorsome.Thus,i would suggest to keep the skin of the potatoes intact.Don't forget to was it thoroughly.Cook for a minute.
   
5. Add in the sugar.It is not compulsory but few grains of sugar enhances the taste.Add sufficient water to cook the potatoes and salt to taste.Cook till the potato gets cooked and the liquid dries out.The curry should be dry.Your finger licking potato curry is ready to compliment the Mughlai Paratha.
   

For making the Paratha
Ingredients serves-2 paratha's

• 2 cups all purpose flour/maida
• 2 tbsp of oil
• salt to taste
• water to knead the dough
• 2 eggs
• 1 cup of finely chopped onion,tomato,green chilly,coriander
• Oil for frying

Method

1. Take a large bowl.Add in the all purpose flour,salt and oil.Mix well.
   
2. Add in water little at a time to knead it into a soft dough.Rest it for atleast 20-30 minutes.
   
3. After the resting period take a generous portion of the dough and roll it into a ball keeping it between you palms.Grease the countertop and the rolling pin  with a bit of oil.Roll the dough into a form of rectangle.Once you have rolled the dough half way start stretching the dough with your hands.It should be thin so that once the paratha is fried it comes out super crispy.And remember one thing that the paratha swells up when fried in hot oil.Hence rolling it thin is important.And moreover if it's not thin enough the dough might remain raw from inside.
   
4. Crack a egg into a bowl.Add in handful of the chopped onions,chilies,coriander and tomato.Add salt to taste.whisk it properly.
   
5. Meanwhile,heat sufficient oil in a pan.
6. Spread the egg mixture In the center of the rolled dough.Fold the rolled dough into a form of an envelope covering the egg mixture.Make sure the mixture does not overflow out of the envelope.
   
   
7. Once the oil is hot drop the paratha carefully.Cook till golden brown.
   
8. Your mughlai paratha is ready.Serve it with the potato curry and pickled salad.Pluck a portion of the hot paratha,mix it with some  curry and Eat it up! :)