KOLKATA STYLE KEEMA MUGHLAI PARATHA / MOGHLAI POROTA

EGG CHICKEN MUGHLAI / MOGHLAI PARATHA

This dish is served with Special. Alu Sabji , Salad ,and Mustard Sauce 

INGREDIENTS :-

1. 200 gms Chicken Mince
2. 5 Eggs
3. 500 All Purpose Flour (Maida)
4. 400 gms Onion
5. 1 Table spoon  Garlic Paste
6. 1/2 Table spoon  Ginger Paste
7. 1/2  Tea Spoon Dhaniya Powder
8. 1/2  Tea Spoon Garam Masala Powder
9. 1/2  Tea Spoon Red chili Powder
10. 1/2 Tea Spoon Cardamom powder
11. 1/2  Table Spoon Turmeric Powder
12. 1  Table Spoon Tomato Puree
13. 300 gms Curd (Yogurt / Khatta Dahi)
14. 1/2 Litre White Oil
15. 1/2  Tea Spoon Panch Phoron
16. 1/4  Tea Spoon Sugar
17. 1 Cucumber
18. 1 Tomato
19. 4 Green Chilli
20. 3 Medium sized Potato
21. 20 gms  Coriander leaves
22. 1 Lemon
23. Salt
24. Pinch of baking soda
25. 5 gms of salted butter

RECEIPE -

Alu Sabji -

1. Peel the potato.
2. Wash and cut the potato in small dices and keep it in a vessel filled with water.
3. Heat the pan and add 2 table spoon of Oil .
4. Once the oil is hot add the potato cubes into the same.
5. Add a dash of turmeric powder , salt and red chili powder to it and fry for 2 minutes
6. Add a dash of sugar
7. Add the panch phoran and again fry for 2 minutes
8. Now add the tomato puree
9. Stir the potatoes till the potato is slightly brown
10. Add 1 cup of water  and cover the lid till the potatoes are boiled
11. Once Alu Sabji is ready keep it aside

 Salad -

1. Chop the onions .
2. Peel the Cucumber and chop the same
3. Chop the coriander leaves finely
4. Chop the tomato and 2 green chilies
5. Mix the Cucumber , Onion , Tomato , Green Chilies ,and Coriander leaves in a bowl and mix well.
6. Add the Lemon juice , Salt (to taste) and mix well
7. Keep the salad aside

Mughlai Paratha -

DOUGH PREPARATION -

1. Take the maida in a vessel and add 1/2 Tea Spoon Sugar , and salt (to taste) and mix it well
2. Add a pinch of baking soda
3. Add 2 Table spoon oil and mix it well till you can feel the flour shreds in your hands
4. Add the yogurt and mix well.
5. Put 1 egg and mash the complete flour by pressing your palm to the dough to make it soft.
6. Add Luke warm milk or water as per availability to complete the dough.
7. Once the dough is ready divide it in 4 pedas
8. Brush the pedas with oil.
9. Cover the dough with a dampened cloth and keep it aside

KEEMA PREPARATION -

1. Heat the pan with 2 table spoon of oil
2. Add 100 gms of chopped onion and fry it till it looks translucent
3. Add the chicken keema into the oil
4. Put the balance turmeric powder
5. Add salt to taste
6. Add the ginger and garlic paste and stir it till the raw smell is lost
7. Add half cup of water and cover the lid for 6 to 7 minutes
8. Add the butter and stir till the balance water is dried up completely
9. Now keep the keema mix to cool down for the final stage

FINAL STAGE -

1. Fry pan and heat the balance oil and then simmer the oven
2. Apply oil in an even surface were you can roll the dough in a big and thin chapati shape.
3. Apply oil to the rolling pin and make a thin and big chapati out of the dough
4. In a small bowl add 1 egg , dash of salt , chopped green chili , chopped coriander , 1/4 of the keema and mix it well.
5. Put the mixture in the middle of the rolled chapati and spread it evenly in the middle
6. Close the ends from both sides so that the complete mixture is covered from all ends
7. Put the paratha in the oil now to fry in a medium flame
8. Flip the paratha to fry from the end in low flame so that it is cooked evenly
9. Once fried in a crunchy paratha soak it with tissue paper slightly to remove the extra oil.

PLATING -

1. Cut the paratha in 4 halves 
2. Serve it with the alu sabji , salad and mustard sauce.

NOTE :

• In the Alu sabji preparation the potato cubes are suggested to be dipped in water so that it doesn't change it's color 
• In the dough preparation section the dough has been suggested to be covered with a damp cloth so that it doesn't loose the moisture before it is rolled out
• The above mentioned items and quantity in the ingredient section is for 4 portions.

This is a Bengali delicacy enjoyed and appreciated by all communities.This can be served as snacks in small pieces or a complete portion as a full meal also. Now you can treat your near and dear ones with this amazing dish.