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There are numerous resources of info on cooking. Some info is geared towards seasoned chefs and also except the typical individual. It can be puzzling to learn all of the offered information. The good news is, this Kolkata style Mughlai Paratha recipe is easy to do and will certainly offer you some fantastic suggestions. They will help any person, even an amateur.

You need to prepare All purpose flour.
Use Cooking oil/Shortening.
Prepare Sugar.
Use Salt.
Prepare For Chicken stuffing.
You need to prepare boneless Chicken.
Use big chopped Onion.
Use Ginger-Garlic paste.
You need red Chilli powder.
You need Coriander-Cumin powder (mixed).
Use Tomato ketchup.
You need Cooking oil.
Prepare Salt.
Prepare chopped Coriander leaves.
You need to prepare For the Egg filling.
Prepare large Eggs.
Provide big chopped Onion.
You need to prepare chopped fresh green Chillies.
Use fresh Coriander leaves.
Prepare Chaat masala.
Provide Salt.
You need For frying.
You need Cooing oil.

Short Tips:

- Salt is the one of the key making the food’s flavor jump around on your tongue. Most of recipes you read will tell when you should add salt, however it is a good rule of thumb to add at least a pinch or 2 after you begin cooking and once more at the very end. Your palate are the final guide here, so taste often.

In a big mixing bowl add in all purpose flour, cooking oil, salt and sugar as mentioned above..
With your finger tips mix everything well until the mixture becomes crumbly in texture. If you try to hold some mixture together in your palm they will hold together like the picture..
Make a semi hard dough with the mixture by adding water in batches..
Rub little oil and cover with a damp cloth for about 1/2 an hour..
In the meantime prepare the stuffing. Cut boneless chicken into small chunks..
Heat oil in a pan and add in the chopped onion. Saute for a minute..
Next, add ginger-garlic paste, saute for few seconds and then add in dry spices like chilli powder, coriander-cumin powder and salt..
Stir and add in chicken chunks. Stir in medium heat to mix everything well..
Stir fry for 4-5 minutes so that chicken pieces cook completely and then add in tomato ketchup..
Mix well so that everything mix nicely and finally add in some chopped coriander leaves. Remove from heat and keep aside..
Break 4 eggs, beat or whisk, add salt and chat masala..
Chop onion, green chillies and coriander leaves. Add in the egg mixture and mix..
Also, add breadcrumbs and the prepared chicken. Breadcrumbs will help to bind the stuffing well. You can also add any leftover keema or even can skip adding meat to your stuffing..
Now take the prepared dough, knead for a couple of minutes and then divide the dough to 4 equal patties..
Take one patty and roll into a thin rectangular sheet. Note that the border of the sheet should be thinner than the middle part of the sheet to ease the frying process..
Trim off the sides with a knife..
Transfer the sheet to a foil or butter paper(it will help to place the paratha to oil) and add 2-3 tablespoon of stuffing in the centre of the sheet..
Now fold the sheet or paratha as shown in the pictures to make a rectangular parcel..
Pinch the sides to seal the parcel nicely..
Heat oil and slide off the parcel to medium heat oil to fry..
Fry all sides of the paratha in medium heat oil. It is necessary to fry in medium heat slowly so that the paratha cooks well from inside also..
It took 7-8 minutes to cook the paratha from all sides. Transfer to a kitchen towel..
Similarly, make and fry all the mughlai paratha..
For serving I sliced the each porota into triangles..
Serve immediately with some lacha onions and ketchup..

In its original version, the paratha is usually stuffed with keema (minced meat). Moglai Parata Kolkata Style - Indian Street Food. Mughlai Paratha Recipe - How to make Mughlai Egg Paratha at home - Bengali Snacks Recipes. Mughlai paratha (Bengali: মোঘলাই পরোটা) is a popular Bengali street food that originated in Bengal Subah (in present-day Indian state of West Bengal and Bangladesh) during the time of Mughal India. How to make Mughlai Paratha: Take a big bowl and mix flour, baking powder and salt.

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